Chana Dal Palak Recipe

Here is a delicious and healthy **Chana Dal Palak** (split Bengal gram with spinach) recipe that’s comforting, protein-rich, and perfect with roti or rice.

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## 🌿 **Chana Dal Palak Recipe (Spinach with Bengal Gram)**

### 📝 **Ingredients:**

#### For Pressure Cooking:

* 1 cup **chana dal** (split Bengal gram)

* 3 cups water

* ½ tsp **turmeric powder**

* Salt – to taste

#### For Gravy:

* 1–2 tbsp **oil** or **ghee**

* 1 tsp **cumin seeds**

* 1 medium **onion** – finely chopped

* 1 tbsp **ginger-garlic paste**

* 1–2 **green chilies** – chopped (optional)

* 2 medium **tomatoes** – chopped or pureed

* 1 tsp **red chili powder**

* ½ tsp **garam masala**

* 1 tsp **coriander powder**

* Salt – to taste

* 3–4 cups **spinach (palak)** – finely chopped

* Water – as needed

* Fresh **lemon juice** – optional

* Chopped **coriander leaves** – for garnish

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### 🔪 **Instructions:**

#### Step 1: Cook Chana Dal

1. Rinse and soak **chana dal** for 1–2 hours (optional, for quicker cooking).

2. Add it to a pressure cooker with **3 cups water**, **turmeric**, and **salt**.

3. Pressure cook for **3–4 whistles**, or until the dal is soft but not mushy.

4. Set aside.

#### Step 2: Prepare the Masala

1. Heat oil or ghee in a pan.

2. Add **cumin seeds**, let them crackle.

3. Add **onions** and sauté till golden.

4. Add **ginger-garlic paste** and green chilies. Cook for a minute.

5. Add **tomatoes** and cook till soft and oil starts to separate.

6. Mix in **red chili powder**, **garam masala**, **coriander powder**, and a bit of salt.

#### Step 3: Add Spinach and Cook Dal

1. Add chopped **spinach** to the pan. Sauté for 3–4 minutes until wilted.

2. Pour in the cooked chana dal along with its water.

3. Mix well and let it simmer for **10–15 minutes** on low heat.

4. Adjust salt, spices, and water for desired consistency.

5. (Optional) Add a squeeze of **lemon juice** for extra zing.

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### 🍽️ **Serving Suggestions:**

* Serve hot with **steamed rice**, **jeera rice**, **roti**, or **phulka**.

* Add a dollop of ghee on top for extra flavor.

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### 💡 **Tips:**

* Do not overcook the dal—it should hold its shape but be soft.

* You can add a pinch of hing (asafoetida) with cumin seeds for more aroma.

* Add some chopped garlic or do a garlic tadka on top for added flavor.

Would you like the **Instant Pot method** or a **Jain version (no onion/garlic)** too?