Name: Palak Chana Dal Sabzi
Prep time: 15 min
Cook time: 25 min
Total time: 85 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Spinach, palak, washed thoroughly and chopped; ½ cup Split Bengal Gram, chana dal, soaked, boiled and drained completely; 1 medium Tomato, finely chopped; 6 clove Garlic, finely chopped; 2 Green Chili Pepper, finely chopped; 2 tbsp Ghee, or oil for a vegan option; 1 tsp Cumin Seeds, jeera; ¼ tsp Asafoetida, hing; ¼ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Salt, to taste; 1 tsp Lemon Juice, freshly squeezed

1 hr 25 mintotal

40 min hands-on45 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

Heat the ghee (or oil) in a wide pan over medium heat. Add the cumin seeds and allow them to crackle. Instantly add the asafoetida (hing).
Add the finely chopped garlic and green chillies. Sauté for a few seconds until the garlic turns lightly golden. The garlic aroma is central to this dish.
Add the chopped tomatoes along with turmeric powder and red chilli powder. Cook for 2-3 minutes until the tomatoes soften slightly.
2–3 min
Add the fully boiled and drained chana dal to the pan. Sauté the lentils with the tomato-garlic masala for 2 minutes on medium heat.
2 min
Now, add the chopped spinach (palak) leaves and sprinkle the salt. Mix well.
Cook uncovered on medium heat for 5-6 minutes. The spinach will release water and wilt rapidly. Keep stirring until the moisture completely evaporates and the sabzi is dry.
5–6 min
Turn off the heat. Drizzle the lemon juice over the sabzi, give it a gentle mix, and serve.

How to tell it's done

A dry, rustic preparation where separate, nutty grains of lentil are wrapped in dark, savory, garlicky spinach leaves.

Nutrition

Per serving, from 2 servings.

367kcal

Where the calories come from

Protein15.3 g16%
Carbohydrate43 g45%
Fat16.8 g39%

Sugars: 8 g
Saturated fat: 8.1 g
Fibre: 10.2 g
Sodium: 1282 mg
Calcium: 188 mg
Iron: 6.9 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Adding a splash of lemon juice at the end not only brightens the flavor but helps your body absorb the iron from the spinach effectively.

What to serve it with

An everyday sabzi. Very good with plain parathas, or hot phulkas.

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Ingredients