Spinach Chana Dal

Prep and cooking time: 1 hour plus 1-hour soaking time        Serves 3-4

This great low glycaemic index (sustained energy), high fibre, protein and iron is highly nutritious with a nutty flavour. This delicious recipe is great to add other veg too e.g. carrots or green beans.


  • 250g Yellow Split Peas (soak for one hour before cooking)img_0545.jpg
  • Olive Oil
  • 1 chopped onion
  • 3 diced garlic cloves
  • 2cm fresh and grated ginger
  • 1 red chilli
  • 2tsp Garam Masala
  • ½ tsp Turmeric
  • 2 tsp ground coriander
  • 1L water or veg stock
  • 200g fresh spinach
  • 1 lemon
  • To Serve: brown basmati rice


  • Heat 2 tbsp Olive oil on medium heat and fry onions for 5 minutes.
  • Add garlic, ginger and whole or half chilli (your taste) – cook for 1 minute
  • Add garam masala, turmeric and ground coriander – cook for 30 seconds.
  • Add soaked and drained split peas and water/stock. Bring to boil and simmer for 50 minutes. Peas will soften and form rich creamy texture.
  • Turn off heat. Stir in spinach. Let it wilt and cook in the heat of the pan.
  • Squeeze and stir in juice of one lemon. Season with salt and pepper to your taste and serve with brown basmati rice.


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Happy Running, Happy Cooking – Alex, AC Running and Fitness.