Chana Dal Indian Curry with Winter Greens
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Chana Dal Indian Curry with Winter Greens

Author: Kresha Faber


  • 2 tablespoons butter
  • 1 large onion chopped
  • 6-8 large cloves garlic grated
  • 3- inch piece ginger root peeled and grated OR 1 teaspoon ground ginger
  • 1 1/2 cups stewed diced tomatoes (1 15-oz can)
  • 1 1/2 cups coconut milk 1 15-oz can
  • 3 cups cooked garbanzo beans 2 15-oz cans, drained
  • 1 large bunch winter greens curly kale, Tuscan kale, Swiss chard, collard greens, etc, semi-finely chopped
  • Spice Mix
  • 1 tablespoon garam masala -> how to make homemade garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon sea salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon mustard seeds
  • 1 teaspoon whole fenugreek seed optional


  • Make the spice mix. Include powdered ginger, if using. Set aside. (This step can be done the night before in order to make dinner prep even quicker.)
  • Chop the onions and set aside. Grate the garlic and ginger and set aside in a separate bowl.
  • Melt the butter in a heavy-bottomed pot over medium high until bubbling.
  • Add the onions and sauté until soft, 3-4 minutes. Add the garlic and ginger and sauté until fragrant, another 30-60 seconds. Add the spice mix and sauté again until fragrant, 30-60 seconds.
  • Pour in the tomatoes and coconut milk and bring to a simmer. Add in the garbanzo beans and return to a simmer. This may be served immediately or left to simmer for up to 1 hour, stirring frequently.
  • About 5 minutes before serving, stir in the chopped greens and cook until slightly wilted. Serve immediately or refrigerate for up to 3 days.
  • Serve over rice, diced potatoes, or with flatbread.