Nourishing Chana Dal with Kale

Nourishing and warming Chana dal – a bowl of pure comfort with added kale. Lightly spiced and best served with flatbreads to scoop it up!

Nourishing chana 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 every day.

I know, it takes 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 Instagram? 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 flavoursome 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.

Nourishing chana dal with kale

Nourishing Chana Dal with Kale

Nourishing and warming Chana dal - a bowl of pure comfort with added kale. Lightly spiced and best served with flatbreads to scoop it up!
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
2-4 servings
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For the dal

  • 2 cups Chana 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 to matoes chopped
  • 3 handfuls kale
  • Black pepper
  • Flatbreads
  • Toasted seeds


To make the dal

  • Wash the Chana 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 pop, add in the cumin seeds and chilli flakes.
  • Stir for a few seconds, then add in the onion. Fry for approx 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.

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9 Responses

  1. Hey Niki, this looks delicious! I’ve caught glimpses of your curry club on instagram and I am definitely going to have to join the fun. Lots of love from Berlin xxx

  2. I had to look up “channa dal” and now I’m intrigued. I can just catch the aromas cooking as I read your recipe, which is itself almost poetic. I’ll share this soon as my pick for #RecipeOfTheDay on social media. What a joy to share something so delicious, new-to-me, and perhaps new to my readers.

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