Chana Dal with Basmati Lunch

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Chana dal is a easily digestible bean usually prepared to break fast.

Chana Dal Basmati Lunch

Serves: 4-5
Cooking Time: 40-45 minutes

Nutrition Benefits: Chana Dal, otherwise known as split chickpeas are a rich source of protein which is important in healthy organ and muscle function. It's loaded with Vitamin B complex, which is an important vitamin for our metabolism. It's also said to be beneficial for the heart, containing a good amount of folic acid, which helps lower homocysteine, reducing the risk of blood clots. It also contains magnesium, which helps relax the blood vessels and arteries for healthy blood flow, and also the lung muscles for more relaxed airways. In Ayurveda, they are good for Pitta and Kapha and increases Vata.


  • 2 cups chana dal, soaked in water overnight\
  • 2 medium carrots cubed
  • 1 medium zucchini cubed
  • 8 cherry tomatoes, sliced into quarters
  • 1 stick of celery, finely chopped
  • 10 sprigs fresh coriander leaves
  • 2 large handfuls of baby spinach leaves
  • 1 tbsp coconut or olive oil. (butter or ghee optional)
  • 3 cardamom pods, crushed
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric powder
  • 1 tsp black mustard seeds
  • 1 thumb-sized ginger, finely minced or grated.
  • 1 tsp fresh curry leaves (get it at local Indian store frozen)
  • 2 tbsp pomegranate seeds for garnish over rice and dal.



Soak the Chana Dal in water overnight. Rinse the next morning and cook in a pot with water for 40-45 minutes until soft.


In a saucepan over medium heat, sauté all the spices in coconut oil for a minute. Then add all the vegetables and continue to sauté for a few minutes.


When the vegetables are half-cooked, add this to the cooked chana dal.


Add some finely chopped fresh coriander leaves and baby spinach, stir well.


Serve it with a side salad and basmati rice.

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