Chana Dal with Spinach & Coconut Milk

Chana Dal with Spinach & Coconut Milk

Chana Dal with Spinach & Coconut Milk

I typically make Chana (Chic Peas) and Daal (Lentils) as two seperate dishes but decided to combine them for a completely protein packed and delicious dish.



1 can of Chic Peas (Garbanzo Beans)

1/2 cup dry Red Lentils

1 can of Chopped Tomatoes

1 can of Lite Coconut Milk

1/2 Small Onion

1 Garlic Clove

1 med knob of Ginger (peeled and chopped)

2 tsp of Chana Masala Seasoning ( I use MDH Chana Seasoning which can be found in ethnic or spice stores)

1 tsp of Ground Cumin

1/2 tsp of Turmeric

2 tsp of Date Syrup ( I like D’Vash and Date Lady which are both organic)

1 tsp of Braggs Liquid Aminos (You can sub a light Soy Sauce or Tamari)

2 Cups Fresh Chopped Spinach

Salt & Pepper to taste


1. Saute the Onion, Garlic and Ginger until onions are translucent

2. Add in the Chopped Tomatoes, Cumin and Chana Spices and conitnue to cook on Med Low heat for about 5-8 minutes

3. Add in the drained and rinsed Chic Peas along with the Lentils and a bit of water (1/4 cup). Stir occasionally to prevent sticking and continue to cook for about 20 minutes. Add more water as needed

4. Using a potato masher, mash some of the mixture (mostly the chic peas)

5. Add in the Coconut Milk, Date Syrup, Braggs and chopped Spinach and reduce the heat to low and cover. Let cook for an additional 15 minutes or until lentils are completely tender

6. Serve with Rice