Easy Restaurant Style Chana Dal Recipe

Savor the taste of India with our Dal Palak recipe, a nutritious blend of chana dal and fresh spinach, spiced with cumin, garlic, and garam masala. Perfect with roti or rice, this dish is a delightful mix of health and flavor. Dive into this easy-to-make, wholesome meal!

Ingredients:

Chana Dal (Split Chickpeas) – 1 cup
Water – 3½ cups
Turmeric Powder – ½ tsp
Salt – ½ tsp + ¼ tsp + to taste

Tarka:
Cooking Oil – 2½ tbsp
Cumin Seeds – 1 tsp
Cinnamon Sticks (small) – 2
Cloves – 3
Black Peppercorns – 5-6
Bay Leaf – 1
Garlic (chopped) – 2 tsp
Ginger (chopped) – 1 tsp
Green Chilies (finely chopped) – 2-3
Onion (chopped, white or red) – 1 cup
Tomatoes (chopped) – 2 small
Red Chili Powder – ½ tsp
Coriander Powder – 1 tsp
Roasted Cumin Powder – ½ tsp
Spinach (chopped) – 100 gm
Garam Masala – ¼ tsp
Kasuri Methi (Dried Fenugreek Leaves) – ½ tsp
Ghee – 1 tbsp
Lemon or Lime Juice – 1 tsp

Garnish:
Ginger (sliced, for garnish)
Fresh Coriander (chopped, for garnish)
Green Chili (for garnish)

Instructions:

Soak the Chana Dal: Soak 1 cup of chana dal in water for over an hour.

Cook the Dal: Drain the dal and transfer it to a pan. Add 3½ cups of water, ½ tsp of turmeric, and ½ tsp of salt. Bring to a simmer, then lower the heat and cook until the dal is tender.

Prepare the Tarka: Heat 2½ tbsp of cooking oil in a pan. Once hot, add 1 tsp of cumin seeds, 2 small cinnamon sticks, 3 cloves, 5-6 black peppercorns, and 1 bay leaf. Stir for 30-40 seconds until fragrant.

Add Garlic and Ginger: Add 2 tsp of chopped garlic and 1 tsp of chopped ginger to the pan. Fry until the raw smell disappears.

Add Onions and Chilies: Incorporate 2-3 finely chopped green chilies and 1 cup of chopped onion. Season with ¼ tsp of salt. Fry until the onions turn light brown.

Add Tomatoes and Spices: Add 2 small chopped tomatoes, ½ tsp of salt (to taste), ½ tsp of red chili powder, ½ tsp of turmeric, 1 tsp of coriander powder, and ½ tsp of roasted cumin powder. Sauté until the oil separates from the mixture, about 2-3 minutes. Add a splash of water if needed to prevent sticking.

Mix in Spinach: Add 100 gm of chopped spinach and stir well for 2-3 minutes.

Combine with Cooked Dal: Add the cooked dal to the mixture. Pour in 1 cup of water, ¼ tsp of garam masala, ½ tsp of kasuri methi, and 1 tbsp of ghee. Mix everything well.

Simmer: Let the dal simmer on low heat for 3-4 minutes.

Final Touches: Turn off the heat. Stir in 1 tsp of lemon or lime juice to taste.

Garnish and Serve: Garnish with sliced ginger, chopped coriander, and green chili. Serve hot with porota, roti, or rice.

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