Spiced Leeks With Channa Dal
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A simple, delicious Indian side dish featuring tender spiced leeks with a nutty crunch from roasted channa dal. The leeks are cooked with nigella seeds, turmeric, and chili powder, then finished with lemon juice.
Ingredients
- 44.4 ml vegetable oil
- 9.86 ml nigella seeds
- 2 large leeks finely sliced
- 4.93 ml ground turmeric
- 2.46 ml chilli powder
- 4.93 ml salt
- 4.93 ml sugar
- 1 lemon juice of ½
- 100 g store-bought roasted channa dal (split chickpeas)
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.5 mg
- Iron: 1.94 mg
- Magnesium: 19.3 mg
- Phosphorus: 27.7 mg
- Potassium: 179 mg
- Zinc: 0.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml vegetable oil
- 9.86 ml nigella seeds
- 4.93 ml ground turmeric
- 2.46 ml chilli powder
- 4.93 ml salt
- 4.93 ml sugar
- 100 g store-bought roasted channa dal (split chickpeas)
Prepare
- 2 large leeks, finely sliced
- 1 lemon, juice of ½
Let's Cook
-
Step 1.
Heat the vegetable oil in a non-stick frying pan over medium heat. When the oil is hot, add the nigella seeds and fry until they begin to crackle, about 30 seconds.
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Step 2.
Add the finely sliced leeks, ground turmeric, chilli powder, salt, and sugar to the pan. Cook, stirring frequently, for 5–6 minutes, until the leeks are softened and lightly golden.
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Step 3.
Add half of the lemon juice to the leeks, stir, and taste. Adjust seasoning with more lemon juice if needed.
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Step 4.
Serve the spiced leeks garnished with the roasted channa dal for crunch. Alternatively, you can omit the channa dal and serve as is.