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Easy Restaurant Style Chana Dal Recipe

Embark on a culinary journey with our Dal Palak recipe, a wholesome and tantalizing dish that promises to delight your taste buds while nurturing your body. This exquisite preparation is a staple in many households, revered for its harmonious blend of nutrients and flavors.

At the heart of this dish lies the chana dal (split chickpeas), known for its earthy depth and hearty texture. Soaked and simmered to perfection, these chickpeas merge seamlessly with the vibrant and nutrient-packed spinach, creating a canvas of green that not only pleases the eye but also enriches the body.

The magic unfolds in the tarka – a fragrant melody of spices and aromatics. Cumin seeds, cinnamon, cloves, and black peppercorns dance in hot oil, releasing their intoxicating aromas. This spice-infused oil is then enriched with the pungency of garlic and ginger, and the heat of green chilies, weaving a tapestry of flavors that is both bold and comforting.

Caramelized onions and tangy tomatoes join this symphony, adding layers of sweetness and acidity, while a sprinkle of traditional spices like turmeric, red chili, coriander, and roasted cumin bring warmth and complexity to the dish. The grand finale is the addition of ghee, kasuri methi, and a squeeze of lemon juice, lending a final flourish of richness, fragrance, and zesty brightness.

Each spoonful of Dal Palak is a celebration of textures and tastes – the creaminess of the dal, the tenderness of spinach, and the robustness of the spices. It's a dish that doesn't just feed the body but also soothes the soul. Serve it with warm porota, fluffy roti, or steaming rice, and let each bite transport you to a world where tradition meets nutrition in a delightful embrace.

Whether you're a connoisseur of Indian cuisine or a curious food lover, our Dal Palak is a testament to the timeless beauty of simple ingredients coming together to create something truly extraordinary.


Chana Dal (Split Chickpeas) - 1 cup

Water - 3½ cups

Turmeric Powder - ½ tsp

Salt - ½ tsp + ¼ tsp + to taste

For 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

For Garnish:

Ginger (sliced, for garnish)

Fresh Coriander (chopped, for garnish)

Green Chili (for garnish)


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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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

  8. 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.

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

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

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

Enjoy your delicious Dal Palak, a perfect blend of nutrition and flavor!


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