Chana Dal with Spinach and Coconut

Chana Dal with Spinach and Coconut


Embark on a culinary journey with this Chana Dal with Spinach and Coconut recipe. Blending the nutty flavour of Bengal gram with the freshness of the spinach and the richness of coconut, this dish is rated a complexity level of 2, ideal for those who enjoy exploring diverse and nutritious Indian recipes.


  • 1 cup chana dal (split chickpeas)
  • 1 cup water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1 tablespoon ghee or vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 green chili, chopped (optional)
  • 1/2 cup chopped spinach
  • 1/2 cup canned coconut milk
  • 1/4 cup chopped fresh cilantro


  1. Rinse the chana dal in a fine-mesh strainer until the water runs clear.
  2. In a medium pot, combine the chana dal, water, turmeric powder, and salt. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chana dal is tender.
  3. While the chana dal is cooking, heat the ghee or vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and green chili (if using) and cook for another minute.
  4. Add the spinach and cook until wilted, about 2 minutes.
  5. Stir in the coconut milk and bring to a simmer.
  6. Drain the chana dal and add it to the skillet with the spinach mixture. Stir to combine.
  7. Season with salt and pepper to taste.
  8. Garnish with chopped cilantro and serve hot with roti, rice, or naan.


  • For a richer flavour, you can use whole spices instead of ground spices. Toast the cumin seeds, coriander seeds, turmeric powder, and red chili powder in a dry skillet over medium heat until fragrant, then grind them together.
  • If you don't have fresh spinach, you can use frozen spinach. Just thaw it in a microwave-safe dish and squeeze out as much moisture as possible before adding it to the skillet.
  • This recipe is also great with other vegetables, such as carrots, peas, or zucchini. Just add them to the skillet with the spinach and cook until tender.

Serving Suggestions:

  • Serve Chana Dal with Spinach and Coconut with roti, rice, or naan.
  • For a more flavourful dish, add a dollop of yogurt or sour cream to each serving.
  • Garnish with fresh cilantro or chopped green onions.


  • For a spicier dish, add more green chilies or a pinch of cayenne pepper.
  • For a sweeter dish, add a tablespoon of sugar or a dollop of honey.
  • If you don't have coconut milk, you can use milk or cream.

Tips for Serving:

  • Serve Chana Dal with Spinach and Coconut hot, as it will continue to thicken as it cools.
  • If you want to make the dish ahead of time, you can cook the chana dal, spinach, and coconut milk mixture and then reheat it before serving.
  • Reheat the Chana Dal with Spinach and Coconut mixture in a saucepan over medium heat, stirring occasionally, until heated through.
  • You can also reheat the dish in a microwave-safe dish, stirring occasionally, until heated through.
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