Palak Chana
Whip up a heart-warming pot of palak chana, a classic Indian dish that combines the nutritious goodness of spinach and lentils. This nourishing meal, deeply rooted in Indian culinary tradition, can bring a bit of exotic flavour into your kitchen.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Spinach (Palak)
- 200 g Lentils (Chana Dal)
- 50 ml Oil
- 1 Onions
- 4 Garlic (Cloves)
- 2 tsp Cumin Seeds (Jeera)
- 2 Tomatoes
- 1 tsp Salt
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Chilli Powder
- 2 Green Chillies
- 200 ml Water
Instructions
- 1
Heat up the oil on medium heat in a pan then add the finely diced onions and cook for 4-5 minutes until lightly browned
- 2
Add the cumin seeds and finely chopped garlic cloves then cook for 1-2 minutes until fragrant
- 3
Add the onions and cook for 3-4 minutes
- 4
As the onions are cooking dice the tomatoes then add into the pan and cook for 3-4 minutes until softened
- 5
Add the salt, chilli powder, turmeric powder, and green chillies then cook the spices for 3-4 minutes
- 6
As the spices are cooking thoroughly wash the split Bengal gram lentils before adding into the pan and cooking for 5 minutes
- 7
Add the water then cook for a further 10 minutes
- 8
As the lentils are cooking wash and finely chop the spinach before adding into the pan and covering then cook for 6-8 minutes
- 9
Remove the lid and give the curry a mix before reducing the heat to low and covering again then cook for 15 minutes
- 10
Serve immediately with a side of chapatti and enjoy!