Kale and Chana Dhal

Made In Hackney
Kale and Chana Dhal in red casserole dish with white rice on the side
Serves 4
Print recipe
  • Prep time 60 mins
  • Cook time 10 mins
  • Ready time 70 mins

A simple and nutritious dhal, packed with flavour – at just 80p per portion, it’s perfect for a family meal on a Meat Free Monday!

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  • 250 g yellow dried split peas
  • 1 tablespoon organic olive oil
  • 1 organic red onion
  • 3 whole green chillies
  • 2 cm piece ginger
  • 2 cloves garlic
  • 4 organic tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • salt and pepper, to taste
  • 200 g organic kale
  • 250 g brown basmati rice


Rinse the yellow split peas until the water runs clear.

Cover the split peas with water in a pan and bring to the boil then simmer for 40 minutes until just tender.

Meanwhile chop the onions, garlic, ginger and tomatoes finely.

Heat the cumin seeds in the oil for 30 seconds, then add the onions, garlic tomatoes and ginger and cook for 5 minutes.

Add the rest of the spices and 100 ml water and cook for a further 10 minutes.

When the yellow split peas are cooked, loosen them with a whisk and then add them to the onion mixture.

Shred the kale roughly and then place on top of the dhal to cook for 5 minutes.

Serve with brown basmati rice.


Additional notes

Cost per portion (UK): 80p. #BudgetOrganic

Recipe courtesy of Ximena Ransom, Made In Hackney Cookery Teacher

Photography by Patricia Niven

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