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  • Palak Chana Dal Curry | Spinach Bengal Gram Curry

Palak Chana Dal Curry | Spinach Bengal Gram Curry

Posted on Jan 21st, 2021
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Veg Gravies
4 from 1 vote
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.
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 20 minutes
Total Time 1 hour
Jump to Recipe Print Recipe
Reading Time: 5 minutes

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.

You may also want to try:

  • Methi Dal
  • Cucumber Dal
  • Panchamel Dal
  • No Onion No Garlic Sabut Moong Dal
  • Gongura pappu

Recipe Card for Palak Chana dal Curry | Spinach Bengal Gram Curry:

Palak Channadal Curry | Spinach Bengal Gram Curry
Pin Recipe

Palak Chana Dal Curry | Spinach Bengal Gram Curry

Course: Dal Varieties
Cuisine: Indian Cuisine, North Indian
Equipments Needed
  • Pressure Cooker
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time: 20 minutes
Total Time: 1 hour
Servings: 3 people
Calories: 111kcal
Author: Sowmya Venkatachalam
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.
Print Recipe

Ingredients

  • 2 Cups Palak (Spinach) Tightly packed. 1 Cup - 250ml.
  • 1 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 big Onion Finely Chopped
  • 1 Tomato Roughly chopped
  • 1 tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • ½ tsp Garam Masala
  • 1 tsp Ginger Chopped
  • 1 tsp Garlic Chopped
  • 4 Cups Water
  • ½ Lemon
  • 1½ tsp Salt
  • 2 tbsp Oil

For Tempering

  • 1 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 2 Red 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 111 Calories 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.
Palak Channadal Curry | Spinach Bengal Gram Curry
Palak Channadal Curry | Spinach Bengal Gram Curry

(Visited 3,772 times, 1 visits today)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

One Comment Hide Comments

Anonymous says:
April 5, 2017 at 10:56 pm

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

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