Most Chana Dal recipes you’ll find on the internet will be a variation of authentic Indian recipes, but in this version I wanted to try something a little different.

This Chana Dal recipe doesn’t include any of the usual Indian spices but instead teams up with fresh lemon and thyme, and roasted veggies to make it more akin to a mediterranean dish.

Chana Dal lentils are a variety of black chickpeas that are split and then have the black outer coating removed.

They have a sweet and nutty flavor which pairs really well with the sweetness of the vegetables in this dish, which is enhanced through roasting them.

If you’re looking for a light, healthy and flavorsome dinner option, then this Chana Dal recipe is definitely for you.

Not only does it taste amazing, it’s also protein and nutrient packed, and the colors of all the fresh ingredients combine to make this a really attractive dish.

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Chana Dal with Roasted Tomatoes, Zucchini, Spinach, and Toasted Almonds

Light, healthy and tasty, this Chana Dal recipe, delicately flavored with fresh lemon and thyme, is also protein and nutrient packed.

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: and Beans, Dals, Lentils

Servings: 6

Calories: 299kcal

Author: Kevin Schmidt

Ingredients

Chana Dal:

• 2 Cups dried chana dal (split chickpeas), rinsed, soaked for 1 hour and then drained
• 4 Cups water
• 2 vegetable bullion cubes

Veggies:

• 2 Cups cherry tomatoes cut in half
• 1 large zucchini quartered and sliced
• 1/2 lemon sliced
• 3 sprigs fresh thyme
• 4 Cups fresh spinach chiffonade
• salt and pepper to taste
• 2 Tbsp. olive oil

Garnish:

• 1/4 Cup sliced almonds toasted

Instructions

• Preheat the oven to 425°F
• Place the drained chana dal, 4 cups water, and 2 vegetable bullion cubes In a medium sized stock pot. bring to a boil and reduce to simmer. Simmer for 30-40 minutes or until chana dal is tender.
• While the chana dal is cooking- In a large bowl toss the zucchini, tomatoes, lemon slices, thyme, olive oil, salt, and pepper until well coated. Empty into a baking dish or sheet pan. Roast for 20-30 minutes or until done. Discard the lemon slices and thyme sprigs.
• When the chana dal is done- add the tomato/zucchini mixture and spinach to the pot. Stir to combine. Check seasoning and garnish with toasted sliced almonds. 

Nutrition

Calories: 299kcal | Carbohydrates: 43g | Protein: 12g | Fat: 9g | Sodium: 260mg | Potassium: 404mg | Fiber: 16g | Sugar: 4g | Vitamin A: 2250IU | Vitamin C: 32.2mg | Calcium: 162mg | Iron: 3.8mg

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