Nourishing Channa Dal with Kale
There’s something incredibly comforting and nourishing about dal, I have so many versions and honestly I think I could eat it everyday. I know, it does take a little while to cook the pulses (depending on which one you’re using) but it’s completely worth it so that they go super gooey and have a deliciously soft texture.
As an aside – did you know I’ve been running a curry club on Instgram? It turns out that many of you are as passionate about curry as I am. It’s been so much fun sharing the delicious curries and getting lots more inspiration . Check it out here
The key to injecting lots of flavour into this dal is cooking the onions slowly with the spices then adding in the garlic, ginger and fresh tomatoes. I then added lots of gorgeous greens for extra goodness and colour. I used kale this time but spinach is great as is spring greens – Just mix it up with your favourite or whatever you have in your fridge.
I absolutely love experimenting with spice mixes and combinations but I also love using authentic and floursome mixes so I thought I’d mention my friend Lajena’s mixes, as I almost always sprinkle some of her garam masala on my curries and dals to season at the end.
Find out more about her amazing spice blends here
I love eating my dal with lots of toasted seeds for crunch and scooped up with a buckwheat flatbread! Enjoy x
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 2 cups channa dal – washed
- 6 cups water
- 1 tsp turmeric
- 1 tsp sea salt
- 2 tbsp coconut oil
- 1 large onion – roughly chopped
- 1/4 tsp asafoetida
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 4 cloves garlic
- 1 thumb sized knob ginger – grated
- 3 tomatoes chopped
- 3 handfuls kale
- Black pepper
- Wash the channa dal thoroughly.
- Add the chana dal to a saucepan with 6 cups of water. Bring to the boil and skim off the froth. Add in the turmeric.
- Turn down to a low heat and let it simmer for 1 1/4 hrs then add in the salt.
- Add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida and mustard seeds. When they start to pop add in the cumin seeds and chilli flakes. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
- Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
- Cook for a further 5-6 minutes then add the kale and 120ml of water. Simmer for 5 minutes.
- When the dal is cooked, add the kale & tomato mix to the dal and stir well.
Season with salt, pepper & garam masala to finish.
- Delicious with flatbreads & toasted seeds