Palak Chana Dal Curry is a healthy and yummy accompaniment for Indian Breads like Roti / Chapati / Naan etc., The nutritional rich palak added with dal along with Indian Spices, is the best complement for rotis.
Palak Chana Dal Curry, a nutritious and scrumptious dal variety made with fresh palak leaves, chana dal along with onion-tomato based masala. This is a one-pot comforting dal which is very easy to make and takes very less time to make. Many of our kids show little aversion to spinach and we need to try hard to make them understand the importance of greens. We need to try to include greens in any form every day for a healthy living. Atleast include coriander and curry leaves in generous quantity. This Spinach Bengal Gram Curry (Palak Channadal Curry) is one way to include spinach in our diet. Relish this delicious dal with roti/naan/ paratha or any Pulav Varieties.
Tips for making Palak Chana Dal Curry:
Soak the Palak leaves in a tub/bucket of water for 10 mins and then gently take out the leaves floating atop.
While cooking any greens, usually the greens will lose its color. To retain its color, we can add a tsp of sugar or we can mix a pinch of baking soda with 1 tsp of water and add to the palak leaves. Even turmeric helps to retain the greenish color of the leaves.
To get creamy dal, we can grind 1 cup of palak leaves to smooth paste and add the rest of leaves as chopped to get much creamy dal.
We can also add methi leaves, radish or beet leaves along with palak.
Soak Chana dal atleast for 20 mins that will help the dal cook quickly.
Do not over cook in pressure cook it will make the dal becomes very mushy.
Palak Chana Dal Curry is a healthy and yummy accompaniment for Indian Breads like Roti / Chapati / Naan etc., The nutritional rich palak added with dal along with Indian Spices, is the best complement for rotis.
2CupsPalak (Spinach)Tightly packed. 1 Cup - 250ml.
1CupSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1bigOnionFinely Chopped
1TomatoRoughly chopped
1tspRed Chili Powder
¼tspTurmeric Powder
1tspCoriander Powder
½tspGaram Masala
1tspGingerChopped
1tspGarlicChopped
4CupsWater
½Lemon
1½tspSalt
2tbspOil
For Tempering
1tbspGhee
1tspCumin Seeds
2Red Chili
Instructions
Saoking Chana dal
Soak Channadal in water for 20 minutes.
Preparing Spinach
Wash the spinach thoroughly and chop it roughly and set it aside.
Preparing onion-tomato masala
Heat oil in a pressure cooker, add onions, garlic and ginger and saute the onions till translucent.
Add tomato and stir well.
Add turmeric powder, red chili powder, coriander powder and salt and allow the tomato to cook for 2 minutes.
Cooking Palak Chana Dal
Then, add soaked and drained channadal.
Also chopped spinach and mix well.
Then add 4 cups of water and stir once.
Close the cooker with lid and put the whistle and allow for 2-3 whistles.
Allow the pressure to fully release and then give the spinach and dal a good stir.
Tempering
Meanwhile heat a pan and add ghee. When the ghee is melted and hot, add cumin seeds and allow it to sputter. Add red chili and saute for couple of seconds. Then swtich off the flame.
Add these seasoning to the cooked Spinach and dal and stir well.
Finally squeeze 1/2 lemon and stir well.
Finally add garam masala and stir once.
Serving
The delicious Palak Channadal is now ready to serve! Relish Palak Chana Dal curry with Roti/Naan/Paratha or any Pulao varieties.
Nutritional Info
Nutrition Facts
Palak Chana Dal Curry | Spinach Bengal Gram Curry
Amount Per Serving (1 Cup)
Calories 111Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 16g5%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
SAOKING CHANA DAL
Soak Channadal in water for 20 minutes.
PREPARING SPINACH
Wash the spinach thoroughly and chop it roughly and set it aside.
PREPARING ONION-TOMATO MASALA
Heat oil in a pressure cooker, add onions, garlic and ginger and saute the onions till translucent.
Add tomato and stir well.
Add turmeric powder, red chili powder, coriander powder and salt and allow the tomato to cook for 2 minutes.
COOKING PALAK CHANA DAL
Then, add soaked and drained channadal.
Also chopped spinach and mix well.
Then add 4 cups of water and stir once.
Close the cooker with lid and put the whistle and allow for 2-3 whistles.
Allow the pressure to fully release and then give the spinach and dal a good stir.
TEMPERING
Meanwhile heat a pan and add ghee. When the ghee is melted and hot, add cumin seeds and allow it to sputter. Add red chili and saute for couple of seconds. Then swtich off the flame.
Add these seasoning to the cooked Spinach and dal and stir well.
Finally squeeze 1/2 lemon and stir well.
Finally add garam masala and stir once.
SERVING
The delicious Palak Channadal is now ready to serve! Relish Palak Chana Dal curry with Roti/Naan/Paratha or any Pulao varieties.
Dear mami, I am a big fan of your website and check everyday. I try many of your recipes. v good. thanks for posting such nice, easy to follow recipes. Please be advised that keerai should not be covered and cooked, especially in pressure cooker. Always, it should be cooked in open pan. There is oxalic acid in all keerais, which can accumulate in body. When you cook in open pan, this dissipates; if you cover and cook, it is retained in the dish
Dear mami,
I am a big fan of your website and check everyday. I try many of your recipes. v good. thanks for posting such nice, easy to follow recipes.
Please be advised that keerai should not be covered and cooked, especially in pressure cooker. Always, it should be cooked in open pan.
There is oxalic acid in all keerais, which can accumulate in body. When you cook in open pan, this dissipates; if you cover and cook, it is retained in the dish