The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chana dal with avocado salad
Chana dal with avocado salad
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 carrot
- 2 spring onion
- 1 handful of fresh mint
- 170g baby plum tomatoes
- 200g chana dal lentils (Chana Dal, Water, Vegetable Stock (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring))
- 1 onion
- 2 tbsp Mindful Chef Dal spice blend (4tsp Cumin, 2tsp Turmeric)
- 1 avocado
- 60g spinach, watercress, beet leaves, carrots
- 1 handful of fresh coriander
- 80g baby spinach
- 2 garlic clove
Nutritional Information
Calories: 599
Protein: 20g
Carbs: 49g
Fat: 35g
Chana dal with avocado salad
Chana dal with avocado salad
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Cooking Instructions
- Peel and finely dice the red onion. Finely chop or crush the garlic. Grate the carrot.
- Heat a medium frying pan with 1 tbsp oil on a medium-high heat. Add half the red onion, the carrot, garlic and lentils. Cook for 3 mins, then add the dahl spice and cook for 2 mins. Add 400ml water, season with black pepper and simmer for 20 mins. (add more water if required)
- Peel, destone and dice the avocado. Roughly chop the coriander. Finely chop the mint. Halve the tomatoes. Add the avocado to a bowl with half the tomatoes the remaining red onion, half the herbs, 1 tsp olive oil, black pepper and mix.
- For the salad, mix the salad leaves with the remaining carrot in a bowl with 1 tsp of oil and a pinch of black pepper. Roughly chop the spinach and stir through the dal until wilted. Thinly slice the spring onions.
- Serve the dal with the avocado salad and mixed leaves. Garnish with the spring onions and remaining herbs.
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