Easy Chana Dal Palak (Bengal Gram with Spinach)
Chana Dal Palak (Spinach Dal) is a popular North Indian one-pot recipe made with Chana dal (Bengal gram/ split black chickpeas without skin), fresh spinach, and spices. Nutritious, flavorful, and easy to make, this protein- and fibre-rich dish is perfect for a healthy everyday meal.
There’s something timeless about a bowl of Chana Dal Palak—simple yet nourishing, homely yet satisfying. This dish brings together the earthy richness of chana dal (split Bengal gram lentils) with the...
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Bengal Gram (Chana Dal/Split Chickpea Lentil)1cup
fresh spinach (palak), chopped250g
ghee (clarified butter), divided3tbsp
cumin seeds1tsp
ginger, chopped1/2tbsp
garlic, chopped1/2tbsp
onion, chopped1/2cup
green chilli, chopped1clove
tomato, chopped1cup
turmeric powder1tsp
red chilli powder1tsp
coriander powder (optional)1tsp
salt1tsp
lemon juice (optional)1/2tbsp
water3cups
garam masala1tsp
Nutrition (per serving)
Calories
171.1kcal (8.56%)
Protein
9.1g (18.1%)
Carbs
15.8g (5.76%)
Sugars
2.3g (4.6%)
Healthy Fat
3.0g
Unhealthy Fat
5.9g
% Daily Value based on a 2000 calorie diet
How to make Easy Chana Dal Palak (Bengal Gram with Spinach)
Prep the dal & spinach
- Step 1
Wash the chana dal thoroughly and soak for 15–20 minutes.
- Step 2
Rinse and chop the spinach leaves.
Make the tempering
- Step 1
Heat 2 tablespoons of ghee in a pressure cooker over medium heat.
- Step 2
Add cumin seeds and let them splutter.
Build the masala
- Step 1
Add ginger and garlic; sauté until fragrant.
- Step 2
Stir in onions and green chilli, cooking until the onions turn translucent.
- Step 3
Add tomatoes and cook until soft.
- Step 4
Mix in turmeric, red chilli powder, coriander powder, and salt. Sauté until the masala releases oil.
Add dal & spinach
- Step 1
Drain the soaked chana dal and add to the cooker. Mix well.
- Step 2
Stir in the chopped spinach. Cook on high heat for 3–4 minutes.
Pressure cook
- Step 1
Add water, stir, and close the lid.
- Step 2
Pressure cook for 2 whistles on high, then reduce the flame and simmer for 10–15 minutes.
- Step 3
Let the pressure release naturally.
- Step 4
Check if the dal is soft. If not, cook a little longer. Adjust salt and water as needed.
Finish with flavour
- Step 1
Stir in garam masala, lemon juice (if using), and the remaining 1 tablespoon ghee for a rich finish.
Serve
- Step 1
Enjoy hot with roti, paratha, steamed rice, or jeera rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
171.1kcal (8.56%)
Protein
9.1g (18.1%)
Carbs
15.8g (5.76%)
Sugars
2.3g (4.6%)
Healthy Fat
3.0g
Unhealthy Fat
5.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Soaking the dal reduces cooking time and improves digestion.
If you skip soaking, add 8–10 extra minutes of simmering.
Always use fresh spinach for the best flavour and aroma.
FAQS
Can I use frozen spinach instead of fresh?
Yes! Just thaw and squeeze out the excess water before adding it.
Do I have to soak the chana dal?
It’s optional, but recommended. Soaking reduces cooking time.
What can I serve with Chana Dal Palak?
Steamed rice, jeera rice, roti, paratha, or even a light salad and papad make great pairings.
Can I make this recipe vegan?
Absolutely. Replace ghee with oil (mustard or sunflower oil works beautifully) or vegan butter.
How can I adjust the consistency?
For a thicker dal, simmer uncovered for a few minutes. For a thinner version, add a splash of hot water.
Loading reviews...
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia