Nourishing Channa Dal with Kale

Nourishing Channa Dal with Kale
Nutrition Facts

Servings 2

Amount Per Serving
Calories 184
% Daily Value *
Total Fat 15g24%
Sodium 1195mg50%
Total Carbohydrate 10g4%
Dietary Fiber 3g12%
Sugars 2g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time10 mins
Total Time1 hr 30 mins
Yields2 Servings


¼ tsp Asafoetida powder
1 sprinkle Black pepper
2 g Channa dal
1 tsp Chilli flakes
2 tsp Cumin seed
4 cloves Garlic
1 inch Ginger
1 tsp Ground coriander
2 cups Kale or other green leaf
1 Onion
1 tsp Sea salt
3 oz Tomatoes
1 tsp Turmeric ground
6 cups Water



Wash 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 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 flat breads & toasted seeds.

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