Go Back

Chana Dal & Collards

Delectable! What more can I say? This has become a staple in my food repertoire and my husband has even been known to eat it and like it. He likes his soupy. I like mine with some substance to it. by Carol Fitzgerald


  • 1 cup yellow split peas
  • 8 cups water


  • About 1/4 cup water
  • 1 teaspoon yellow mustard seeds which is a powder
  • 2 teaspoons cumin seeds
  • 2 teaspoon turmeric
  • 3 teaspoon ground coriander
  • 1/8 teaspoon cayenne (or more to taste)
  • 1/4 teaspoon cloves
  • 5 garlic cloves, minced (optional)
  • 1 large onion, chopped
  • 1 bunch collard greens, chopped (thick stems removed and no long stringy pieces. Or, use spinach or Kale
  • 3/4 teaspoon sea salt


  • In a large pot, combine the yellow split peas and water
  • Bring to boil. Skim the top if necessary
  • Turn to simmer and cook until done, about an hour
  • While dal is cooking, heat a pot over medium high heat. Add the 1/4 cup water and add all the spices. Saute briefly. Add garlic and onion and cook for about 10 minutes. Add collard greens and cook another two minutes until they are wilted and done. Watch and stir or this will burn
  • When dal is cooked, add the salt and the spice and collard mixture to the dal. Gently simmer together for about 5 minutes. Add more water (just enough, not too much) if it is too thick. It tends to thicken as it cools
  • This is good as is or served over brown rice or quinoa