Saag Chana Daal (Spinach with Chickpea Lentils)
A healthy, flavour-packed vegan dish, this spicy spinach with chickpea lentils curry, known as saag chana daal, makes the perfect dinner!
If you’re looking to spice up your dinner routine with a healthy, flavour-packed vegan dish, this spicy spinach with chickpea lentils curry, known as saag chana daal, is the perfect plant-based choice.
Childhood memories
For me, this dish is more than just a meal—it’s a taste of childhood. It takes me back to my grandparents’ house, where the aroma of simmering spices filled the air, and we’d gather around the table for comforting, home-cooked food. That first bite always brings back memories of days gone by, and the simple joy of sharing a meal with loved ones.
More about this vegan spinach and lentil (saag and daal) recipe
Packed with nutritious spinach and protein-rich chickpea lentils, it’s a nutrient rich dish full of vitamins, fibre, and protein that will leave you feeling satisfied and nourished. This recipe brings together healthy ingredients with the rich, aromatic flavours of Indian spices, creating a comforting, hearty curry that’s good for you and is guaranteed to leave your taste buds happy.
The tender lentils add a creamy, melt-in-your-mouth texture, while the spinach blends in beautifully, giving the dish a buttery, velvety richness. The subtle heat from the spices ties everything together, making each bite a perfect balance of spice and comfort.
The beauty of this spinach curry lies in its versatility – whether you’re feeding a hungry family or cooking for yourself, it’s a meal that can be customised to suit your tastes. It’s also perfect for meal prepping as it stores well in the refrigerator or freezer. This dish is a must-try for anyone who loves the vibrant, bold tastes of Indian cuisine.
If you enjoy saag, you may also like our Punjabi aloo saag recipe that is packed with soft potatoes in a spicy spinach.
Recipe highlights
Healthy and flavourful saag chana daal: This vegan spinach and chickpea lentil curry (saag chana daal) is packed with plant-based protein, fibre and vitamins, making it a nutritious and satisfying dish.
Aromatic Indian spices in every bite: Infused with turmeric, cumin, coriander, garam masala, and chilli powder, this homemade saag chana daal is full of vibrant Indian spices.
Creamy and comforting lentil spinach curry: The creamy texture of chickpea lentils combined with velvety spinach creates a hearty, comforting dish, perfect for cosy dinners or as part of your weekly meal prep.
Customisable spice levels for every taste: Whether you like it mild or spicy, this saag chana daal recipe can be adjusted by varying the chilli powder or adding fresh green chillies for extra heat.
Perfect pairings for saag chana daal: Serve this flavourful spinach and lentil curry with flaky paratha, soft naan, chapati or fragrant basmati rice for a complete and satisfying meal.
Ingredients you’ll need to make our saag chana daal
Chana daal – chana daal, or split chickpea lentils, is a staple ingredient in Indian cooking, known for its nutty flavour and hearty texture. It’s packed with protein, fibre and essential nutrients. When cooked, it has a creamy texture whilst still retaining a slight bite.
Fresh spinach – this is the co-star of this dish, bringing a vibrant green colour and a mild, slightly earthy, flavour that beautifully complements the lentils. Packed with vitamins, as well as iron and fibre, it’s not only a nutritious addition but also contributes to the rich, velvety texture of the curry.
Cooking oil – any neutral cooking oil, such as vegetable, sunflower or rapeseed is fine in this recipe. Use whatever you have at home, just making sure it has a high smoke point.
Onions – any variety of onion will work for cooking in this recipe, but I prefer using red onions. They have a mild, sweet flavour that complements the spices and adds a subtle richness to the curry. Red onions also caramelise nicely, giving the dish a deeper, more complex taste. That said, yellow or white onions will also work perfectly if you have them on hand.
Garlic – fresh garlic adds a punch of savoury, aromatic flavour that’s essential in curries. When sautéed, it becomes mellow and slightly sweet, balancing the spices beautifully. You can adjust the amount based on your preference, but I always recommend using fresh garlic for the best flavour. However, garlic paste or minced garlic also work.
Ginger – fresh ginger has a warm, spicy aroma, and a hint of sweetness. Known for its bold flavour and digestive benefits, its bright, zesty kick enhances the buttery flavour of the spinach in this dish. Fresh ginger will provide the best flavour however, ginger paste will also work.
Fresh tomatoes – fresh tomatoes add a natural sweetness and tangy depth to the curry, balancing rich spices with their bright, slightly acidic flavour. As they cook down, they create a luscious base that thickens the sauce (masala) and enhances its complexity. While you can use tinned or jar tomatoes, fresh tomatoes definitely work better with the fresh spinach in this case.
Turmeric powder – turmeric is a vibrant, golden-yellow spice known for its earthy, slightly bitter flavour and its health benefits. Not only is it a key ingredient in many Indian dishes, but its anti-inflammatory properties make it a welcome addition to any meal.
Red chilli powder – red chilli powder brings the heat and a subtle smokiness to the curry. It enhances the flavour, adding depth and complexity. Adjust the amount depending on your spice tolerance; use less for a mild heat or more for a bolder kick.
Cumin powder – ground cumin adds a warm, earthy flavour with a slightly nutty and peppery kick. It’s a key spice in Indian cooking, contributing depth and richness in any curry. The toasty, aromatic notes of cumin beautifully complement the other spices and enhance the overall flavour profile of the dish. A small amount goes a long way, so feel free to adjust it based on your personal taste.
Coriander powder – Coriander powder has a mild, citrusy flavour with somewhat floral undertones. It adds a gentle warmth and balance to the curry, enhancing the depth of the spices without being overpowering. Often used in combination with cumin, coriander powder brings a lovely fragrant freshness to the dish, complementing the earthy notes.
Garam masala – garam masala is a fragrant blend of warming spices that brings depth and complexity to Indian dishes. Typically made with cinnamon, cloves, cardamom, cumin, and coriander, it adds a rich, aromatic warmth, which is a must have in most curries.
Ingredient quantities you’ll need
400g split chickpea lentils (chana daal)
900g fresh spinach
5 tbsp cooking oil
3 onions, medium, peeled and finely diced
5 cloves garlic
2 tsp ginger, finely grated
3 fresh tomatoes, medium, finely diced
1.5 tsp salt (adjust to taste)
1/2 tsp turmeric
2.5 tsp chilli powder (adjust to taste)
1/2 tsp cumin
1.5 tsp coriander powder
1 tsp garam masala
100ml water
Fresh green chillies (optional)
Equipment you’ll need to make our saag chana daal
Essential equipment
You’ll need a pan with a lid, or a pressure cooker, for cooking the lentils. You’ll also need a large pan with a lid for cooking the curry.
Useful but not essential
A blender will make the job of finely chopping the spinach a cinch, however, this step can also be done by hand with a knife and chopping board.
How to make our saag chana daal
To prepare the chana daal
- Wash the split chickpea lentils until the water runs clear.
- Soak the lentils for approximately 30 mins prior to cooking.
- Place the lentils in a pan with approximately two litres of water. Cover and boil on a medium heat until the lentils are soft and tender while still holding their shape. This takes around 30 minutes.
- Keep a check that the lentils don’t boil dry and add more water if necessary. If using a pressure cooker, pressure on medium-low heat for five minutes. Do not release the pressure, but allow the pressure to reduce naturally as the pan cools.
- Once cooked, retain two cups of the cooking liquid separately, before fully draining the lentils.
Continue the preparation and the following steps while the lentils are cooking.
To make the saag
- Blanch the spinach by placing it in boiling water until wilted, then remove, drain and finely chop in a blender (or by hand).
- Heat the cooking oil in a pan on medium heat and add the onion. Sauté until golden brown.
- Add the ginger and garlic, and sauté for about 15-30 seconds until the raw smell cooks out. Be careful not to burn the ginger and garlic.
- Reduce the heat to low and add in all the spices. Stir continuously until the spices become glossy. This takes 15-30 seconds.
- Add in the tomatoes, stir and increase the heat to medium. Add about 100ml of water.
- Cook until the tomatoes become mushy (add more water if necessary) and the mixture has started to thicken. This takes about five minutes.
- Once the oil has started to separate from the masala, add in the spinach and stir to combine. Cook for two minutes, stirring frequently.
- Add in the cooked chana daal and continue to cook for a further two minutes stirring frequently.
- Add in one cup of cooking liquid retained from cooking the lentils earlier. Add more of the water if necessary to create a loose consistency. Stir, cover the pan with a lid, and simmer on low heat for five minutes, stirring occasionally. Once the saag is ready, it should have a thick consistency without any water separating. If it is still watery at this stage, remove the lid and cook for a further few minutes.
- Sprinkle over some chopped fresh green chillies (only if you want the extra heat!) and the saag chana daal is ready to serve!
How to serve saag chana daal
This is best served hot, with a flaky, golden paratha – the perfect companion to this flavourful curry. Although paratha is the standout winner, this curry is also great with soft, pillowy naan or a hearty, freshly made chapati.
If you prefer rice, fragrant basmati cooked to fluffy perfection, enhanced with a touch of plant-based butter, makes a comforting and satisfying choice.
How to store saag chana daal
Store in an airtight container in the refrigerator and consume within three days. To reheat, simply heat the desired portion in a microwave for one to two minutes, or in a pan over a hob, stirring occasionally until heated through.
This curry also freezes well, which is best done in individual portion sizes and used within one month. Defrost and reheat as above.
Saag Chana Daal (Spinach with Chickpea Lentils)
Equipment
- 1 large lidded pan (or if you have one, a pressure cooker to cook the lentils)
- 1 large lidded pan (to cook the curry)
- Blender (optional for the spinach)
Ingredients
- 400g spilt chickpea lentils (chana daal)
- 900g fresh spinach
- 5 tbsp cooking oil
- 3 medium onions (peeled and finely diced)
- 5 cloves garlic (crushed or finely grated)
- 2 tsp fresh ginger (finely grated)
- 3 medium tomatoes (finely diced)
- 1.5 tsp salt (adjust to taste)
- 1/2 tsp turmeric powder
- 2.5 tsp chilli powder (adjust to taste)
- 1/2 tsp cumin powder
- 1 tsp garam masala
- Few fresh green chillies (optional but if using, finely slice them)
Instructions
To make the chana daal
- Wash the split chickpea lentils until the water runs clear.
- Soak the lentils for approximately 30 mins prior to cooking.
- Place the lentils in a pan with approximately two litres of water. Cover and boil on a medium heat until the lentils are soft and tender while still holding their shape. This takes around 30 minutes.
- Keep a check that the lentils don’t boil dry and add more water if necessary. If using a pressure cooker, pressure on medium-low heat for five minutes. Do not release the pressure, but allow the pressure to reduce naturally as the pan cools.
- Once cooked, retain two cups of the cooking liquid separately, before fully draining the lentils.
- Continue the preparation and the following steps while the lentils are cooking.
To make the saag
- Blanch the spinach by placing it in boiling water until wilted, then remove, drain and finely chop in a blender (or by hand).
- Heat the cooking oil in a pan on medium heat and add the onion. Sauté until golden brown.
- Add the ginger and garlic, and sauté for about 15-30 seconds until the raw smell cooks out. Be careful not to burn the ginger and garlic.
- Reduce the heat to low and add in all the spices. Stir continuously until the spices become glossy. This takes 15-30 seconds.
- Add in the tomatoes, stir and increase the heat to medium. Add about 100ml of water.
- Cook until the tomatoes become mushy (add more water if necessary) and the mixture has started to thicken. This takes about five minutes.
- Once the oil has started to separate from the masala, add in the spinach and stir to combine. Cook for two minutes, stirring frequently.
- Add in the cooked chana daal and continue to cook for a further two minutes stirring frequently.
- Add in one cup of cooking liquid retained from cooking the lentils earlier. Add more of the water if necessary to create a loose consistency. Stir, cover the pan with a lid, and simmer on low heat for five minutes, stirring occasionally. Once the saag is ready, it should have a thick consistency without any water separating. If it is still watery at this stage, remove the lid and cook for a further few minutes.
- Sprinkle over some chopped fresh green chillies (only if you want the extra heat!) and the saag chana daal is ready to serve!
