Chana dal curry
Recipe

Chana dal curry

Oh the smell of a Chana dal curry cooking on the stove, what a delight, hey? It’s a smell that can take you places you only dream of going.

When eating out I often choose restaurants that serve Indian food. All the different aromas in the air, the bread, and the spicy sauces, just yum! I’ve been trying my best to make good Indian inspired food. I want to use the word inspired because I am not Indian nor have I ever been to India. Not yet at least. Hopefully, I will be blessed to go there someday.

In the meantime, I will just dabble with my Indian inspired cooking. This lovely Chana dal will fill your senses with its rich aromas and booming flavor. It’s the perfect thing to make on a cold winter night when all you want is to get warm and cozy and snuggle up with a warm dinner.

There’s one thing I’m going to confess about this dish. I forgot to soak the chana dal before I made it so my lentils were a bit crunchy when we ate them. I kinda liked it, nevertheless, I think it might be better for your digestion to soak them before you cook them.

How to make vegan chana dal curry

CategoryDifficultyIntermediate

Chana dal curry

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 tbsp Oil
 1 Onion
 3 Cloves of garlic
 1 Thumb sized ginger
 1 Large parsnip
 1 Large carrot
 ½ Butternut squash
 1 Sweet potato
 4 Potatoes
 1 tbsp Mild curry powder
 1 tbsp Garam masala
 1 tsp Ground ginger
 ½ tsp Chili powder
 1 tsp Salt
 1 tsp Ground black pepper
 6 cups Water
 4 tbsp Tomato paste
 ½ cup Soaked chana dal
 Juice from half a lemon
 1 tin of coconut milk
 A handful of fresh spinach

1

First of all, you need to soak your chana dal. So, in the morning, before heading out to your daily tasks pour the chana dal lentils in a jar or bowl, add 4 cups of water, and let them soak for about 8 hours. I didn't do that, mine still had a little bite in them, it's fine but it's probably better for your stomach to soak them.

2

Cut all your vegetables and set aside.

3

Heat the oil in a large pot and add the onion and sauté until soft, add the ginger, garlic, and spices to the pot. Allow the spices to heat through to unleash the aromatic flavours.

4

Add the rest of the vegetables and the soaked chana dal. Toss around to coat all the vegetables with the spice blend. Allow the vegetables to sauté for a few minutes before adding the water and the tomato paste to the pot. Allow to simmer for about 30 minutes until the chana dal and the vegetables are soft.

5

Add the coconut milk and juice of half a lemon and allow to simmer for 10 minutes.

6

Right before serving add a handful of spinach to the pot and stir around. The spinach will take a minute or two to wilt. Serve with rice or naan bread. For this recipe, I cooked some brown rice with turmeric for a fun yellow contrast.

Ingredients

 2 tbsp Oil
 1 Onion
 3 Cloves of garlic
 1 Thumb sized ginger
 1 Large parsnip
 1 Large carrot
 ½ Butternut squash
 1 Sweet potato
 4 Potatoes
 1 tbsp Mild curry powder
 1 tbsp Garam masala
 1 tsp Ground ginger
 ½ tsp Chili powder
 1 tsp Salt
 1 tsp Ground black pepper
 6 cups Water
 4 tbsp Tomato paste
 ½ cup Soaked chana dal
 Juice from half a lemon
 1 tin of coconut milk
 A handful of fresh spinach

Directions

1

First of all, you need to soak your chana dal. So, in the morning, before heading out to your daily tasks pour the chana dal lentils in a jar or bowl, add 4 cups of water, and let them soak for about 8 hours. I didn't do that, mine still had a little bite in them, it's fine but it's probably better for your stomach to soak them.

2

Cut all your vegetables and set aside.

3

Heat the oil in a large pot and add the onion and sauté until soft, add the ginger, garlic, and spices to the pot. Allow the spices to heat through to unleash the aromatic flavours.

4

Add the rest of the vegetables and the soaked chana dal. Toss around to coat all the vegetables with the spice blend. Allow the vegetables to sauté for a few minutes before adding the water and the tomato paste to the pot. Allow to simmer for about 30 minutes until the chana dal and the vegetables are soft.

5

Add the coconut milk and juice of half a lemon and allow to simmer for 10 minutes.

6

Right before serving add a handful of spinach to the pot and stir around. The spinach will take a minute or two to wilt. Serve with rice or naan bread. For this recipe, I cooked some brown rice with turmeric for a fun yellow contrast.

Chana dal curry
vegan chana dal curry

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