Chana Daal & Spinach Curry

Yellow split peas and spinach curry.

Serves: 2 - 4

Chana Daal - Prep Time: 5 mins Cook Time: 60 mins

Masala Mixture - Prep Time: 15 mins Cook Time: 25 mins

Make the Chana Daal (Yellow Split Pea Lentils)Ingredients

  • 1 1/2 cups (180g) chana daal

  • 1 tsp Turmeric


  1. Rinse the lentils through

  2. Bring a pan of water to boil, boil for 10 mins,

  3. Add in the turmeric to the water

  4. Reduce the heat and simmer for a further 40 mins or until softened, with a slight bite. (check the daal, if it needs more time carry on cooking)

  5. Once cooked drain off the water.

Make the Masala mixture


  • 1 Large Onion - finely sliced

  • 1 400g tin chopped tomatoes

  • Salt to taste

  • 2 tbsp Rapeseed or Vegetable Oil

  • 3-4 cloves Garlic, minced

  • 1" chunk Ginger, finely sliced

  • 1 Fresh Green chili

  • Handful of fresh coriander for Garnish

  • Olive oil

  • 220 bag of spinach


  • 1 tsp Black Mustard Seeds

  • 1 tsp Whole Jeera (Cumin)

  • 1 tsp Kashmiri Basaar (reduce to ½ tsp for mild)

  • 1/2 tsp Madras Powder

  • 1 tsp Turmeric

  • 1 tsp Coriander Powder

  • 1 tsp Garam Masala

  • 1tbsp Kasoori Methi


  1. Chop the onion into fine slices

  2. Add the oil to a large cooking pot, allow to heat and add the mustard seeds - leave them until they start to pop. (this releases the flavour)

  3. Add the cumin seeds and then the onions. add salt. Sauté until translucent and soft.

  4. Add the ginger, (3 cloves) garlic and chopped green chilli, stir through. Continue cooking the onion mixture until the onions begin to brown. (Browning the onions add colour and flavour to the final dish)

  5. Add the tinned tomatoes to the onions and stir, cook on a medium heat for 5 mins.

  6. Once the tomato mixture has been heated through, add the spices, (Kashmiri Basaar, Madras Powder, Coriander Powder, Turmeric Powder). Stir and cook on low heat for a further 10 mins, stirring often to avoid sticking or burning. If needed add a little water. (TIP: The purpose of this is to allow the spices to blend and cook, adding a deep rich colour and flavour to the sauce).

  7. While the masala mixture is cooking, (keep an eye on it), wash the spinach leaves, Then sauté some (1clove) garlic in olive oil in a large wide pan, and add the cleaned, drained spinach leaves to the pan. Pack the pan with spinach, cover and cook for only 1-2mins tops.

  8. Back to the masala mixture, once the mixture has turned a deep rich red/brown colour, add the cooked 'daal' to the mixture. Stir through carefully.

  9. Add the blanched spinach leaves and the Methi leaves stir and allow to simmer for 5 mins.

  10. Add the Garam Masala and chopped coriander leaves.

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