Chana dal with spinach and tomato (Saag-tamatar wali chana dal) from Vegetarian India: A Journey Through the Best of Indian Home Cooking (page 127) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eggplant in a peanut and sesame sauce (Bhagara baigan); Stir-fried potatoes with chaat masala (Chaat masalay walay aloo); Rice with dill and peas (Sooa aur matar ki tahiri); Berry pilaf (Berry pulav); Quick yogurt and pickle chutney (Dahi aur achaar ki chutney)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil or peanut oil for ghee.

  • debkellie on February 04, 2026

    I soaked my dal overnight, and pressure cooked them in the morning. Cooked up the veg sauce in the evening , then mixed the two and reheated together in the steamer at 85 degrees for 30 minutes. Delicious, served alone with roti..

  • Lepa on June 07, 2020

    This is simple and good but wow, it takes a long time on the stove! It took almost an hour and a half for the chana dal to soften. Next time I will use my pressure cooker.

  • SugarFree_Vegan on May 16, 2015

    pg 120 - I used much less oil (I used Coconut) to fry the spices and veggies for this delicious Dal. I also cooked my lentils in my InstantPot pressure cooker for 6 mins with a 10 min natural release, I'd soaked the dal for an hour prior to cooking and then tipped the lentils into the pan that I'd cooked the veggies in and then let it all bubble together for about 30 mins before adding the spinach.

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