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Super-healthy thanks to the generous helping of split lentils and spinach, this tasty curry is a great

source of protein for vegans, and it’s bursting with other key nutrients such as iron, magnesium and

fibre. Chana dal saag is perfect as a side dish or as a hearty main, and best enjoyed with pilau rice or roti’s.



1 cup channa dal 1.5 cups of water 2 tbsp cooking oil 2 onion thinly sliced 2 tomatoes pureed 3 garlic cloves, crushed 1tsp ginger, grated 10 ounces fresh spinach or frozen 1⁄2 tsp garam masala 1⁄2 tsp coriander powder 1/2 tsp turmeric powder 1 tsp cumin seeds 1 tsp chilli powder 1 tsp salt or to taste


1. Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).

2. Drain the lentils, place in a large pan and add 1.5 cups of water, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this). Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.

3. Heat oil, and add onion, ginger, garlic and fry for 5 minutes until golden brown. Add pureed tomatoes and cook for a further 4-5 minutes, then add the spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.

4. Stir in the remaining spices and salt, cook for 3-4 minutes. Finally add the lentils, stir and cook a further 5 minutes.

Serve with Roti, Rice or Nan.


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