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Chana dal curry

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Chana dal curry

 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.

Nutrition Facts

Servings 4