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Home » Recipes » Veg Gravies

Palak Chana Dal Curry | Spinach Bengal Gram Curry

Last Updated On: Jan 22, 2021 by Sowmya Venkatachalam

Palak Channadal Curry | Spinach Bengal Gram Curry
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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.

Table of Contents

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    • Tips for making Palak Chana Dal Curry:
    • You may also want to try:
    • Recipe Card for Palak Chana dal Curry | Spinach Bengal Gram Curry:
  • Palak Chana Dal Curry | Spinach Bengal Gram Curry
        • Equipments Needed
    • Ingredients
      • For Tempering
    • Instructions 
      • Saoking Chana dal
      • Preparing Spinach
      • Preparing onion-tomato masala
      • Cooking Palak Chana Dal
      • Tempering
      • Serving
    • Nutritional Info
    • INSTRUCTIONS WITH STEP BY STEP PICTURES:
      • SAOKING CHANA DAL
      • PREPARING SPINACH
      • PREPARING ONION-TOMATO MASALA
      • COOKING PALAK CHANA DAL
      • TEMPERING
      • SERVING

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 teaspoon of sugar or we can mix a pinch of baking soda with 1 teaspoon 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 minutes
Cook Time: 30 minutes minutes
Soaking Time: 20 minutes minutes
Total Time: 1 hour 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 teaspoon Red Chili Powder
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Garam Masala
  • 1 teaspoon Ginger Chopped
  • 1 teaspoon Garlic Chopped
  • 4 Cups Water
  • ½ Lemon
  • 1½ teaspoon Salt
  • 2 tablespoon Oil

For Tempering

  • 1 tablespoon Ghee
  • 1 teaspoon 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 ½ 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 ½ 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

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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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