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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

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.


Cut all your vegetables and set aside.


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.


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.


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


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