Indian Chana Masala and Dal Bowl
These traditional Indian recipes with their complex spice mixes featuring everything from garam masala to turmeric and ginger create a flavor explosion that is at once nourishing and satisfying. Thanks to the lentils and chickpeas, this recipe packs a hefty protein punch too.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Roma tomato
12 6 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Cilantro (Organic)
.5 0.25 oz
Desiree Potato
8 4 oz
Spinach (Organic)
4 2 oz
Protein & more
Basmati rice
1 0.5 cup
Chickpea
2 1 Can
Green Lentils
1 0.5 cup
Vegan sour cream
2 1 oz
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Chana masala spice mix
Coriander powder
1 0.5 teaspoon
Turmeric, ground
1 0.5 teaspoon
Garam masala
1/2 0.25 teaspoon
Bay leaf
2 1 Whole
Dal spice mix
Cumin powder
1 0.5 teaspoon
Cardamom powder
1/2 0.25 teaspoon
Ground ginger
1/2 0.25 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Cloves
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop tomatoes into ½” pieces, reserving juices. b. Chop spinach bite-sized. c. Chop potatoes into ½” pieces. d. Slice jalapeno in half lengthwise, remove & discard seeds, mince. e. Rough chop or mince cilantro leaves & stems. f. Mince garlic, divide in two parts. g. Dice onion, divide in two parts.
Instructions
1
Cook dal:
a. In medium saucepan over medium-high heat, add 2 tsp olive oil. Add 2 garlic cloves (mince, reserve remaining garlic for chana masala), ¼ yellow onion (dice, reserve remaining ¼ onion for chana masala), tomatoes (½” dice), (optional) jalapeno (slice lengthwise, remove & discard seeds, finely mince), ¼ tsp salt, and dal spice mix; sauté until onion is translucent, about 2 minutes.
b. Add 2 cups water (1 cup for 2-person plan), cover, and bring to a boil.
c. Add green lentils; stir to combine. Reduce heat to medium, cover, and cook until tender but not mushy, about 20-25 minutes. Salt to taste.
2
Cook basmati rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person plan) and ½ tsp salt. Cover and bring to a boil.
b. Add basmati rice; stir immediately. Reduce heat to medium, cover, and cook until tender, about 15 minutes.
3
Cook chana masala:
a. Drain and rinse chickpeas.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add remaining garlic (mince), ¼ yellow onion (¼” dice), and ¼ tsp salt; sauté until onion is translucent, about 2 minutes.
c. Add potatoes (½” pieces), chickpeas, ¼ tsp salt, and chana masala spice mix; stir to combine.
d. Add 1 cup water (½ cup for 2-person plan), cover, and cook until potatoes are fork tender and water dissipates, about 8-10 minutes. Salt to taste.
4
Serve:
a. Add basmati rice to one side of bowl. Add spinach (chop bite-sized) alongside.
b. Top spinach and basmati with a scoop of dal and a scoop of chana masala alongside.
c. Garnish with dollop of vegan sour cream and cilantro (rough chop or mince leaves and stems).
Chef's notes
We kept the spinach fresh in this recipe, allowing the heat of the other ingredients to wilt it just right. If you prefer it more cooked, add it at the very end of cooking the chana masala.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX