Spicy Chana Dal

Dal is definitely one of my favourite go to meals, with its aromatic flavour, it never fails to please. This recipe is adaptable, easy and a perfect option if you want to try meal prepping. You can always check out my meal prep post if you want some tips and inspiration to help get you started today.

If you make the spicy chana dal recipe, don’t forget to tag me @pinchofkindness on Instagram and Facebook and use #pinchofkindess. I love seeing your beautiful creations.

Spicy Chana Dal

  • Servings: 4 portions
  • Difficulty: easy
  • Print

Chana dal is a super easy recipe packed full of goodness and flavour. Indian spices will fill your house with a mouth watering aroma. Lentils are a fantastic source of protein and fiber that will leave you feeling fuller for longer. This recipe is super adaptable, so you can add as much or as little spice as you like and use whatever type of lentils you have. This dish is the definition of comfort food and it can be enjoyed all year round. Not only is this spicy chana dal easy to make, you can cook a large batch at once and save some for later in the week or freeze portions to keep for longer.

Credit: pinchofkindness.com


  • 250g soaked chana lentils
  • 1 tsp of oil
  • 2 medium onions
  • 100g mushrooms
  • 1 tsp fenugreek seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2.5 tsp of finely chopped garlic (roughly 2 large cloves)
  • 2cm fresh ginger
  • 2cm fresh turmeric
  • 1 tsp of hot chilli powder
  • 400ml can of coconut milk
  • 200ml of water
  • 2 tsp nutritional yeast
  • 1 tsp of ground cardamom
  • 1 tsp salt
  • 200g frozen spinach
  • 4 tbsp natural yoghurt
  • pinch of kindness


  1. Follow the cooking instructions on your lentil packet. Chana lentils needs soaking over night but brown lentils can be cooked without soaking. Use whatever lentils you wish.
  2. Heat oil in the pan and add the chopped onions and cook until they start to become golden and caramalised.
  3. Next add the fenugreek seeds, chilli, cumin, coriander and 1 tsp of salt. Stir and heat the spices though for 1 minute.
  4. Now add the chopped mushrooms and lentils. Stir through and add the coconut milk and water.
  5. Allow to simmer on a low heat for 45 minutes with the lid on, checking now and again to give it a quick stir.
  6. Once the lentils are cooked and the moisture has reduced to create a thick dal, add the frozen spinach and mix in. The heat of the cooked dal will defrost and wilt the spinach adding flashes of green though the dish.
  7. Sprinkle in the nutritional yeast and cardamom and mix in thoroughly.
  8. Finally to serve pour the dal into a bowl and top with natural yoghurt to add a cooling note to compliment the spicy dal.

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