Chana daal


30 mins 15 mins 45 mins




  • 1 & ½ cups split bengal gram (chana dal) soaked & boiled

  • ¼ oil cup

  • 1 large onion chopped (pyaz)

  • 1 large tomato chopped

  • 1 tbs ginger garlic paste (adrak lehsan paste)

  • Salt to taste

  • 2-3 chopped green chillies (hari mirch)

  • ½ cup water or as required

  • 1 tsp garam masala powder

  • 2 tsp cumin seeds (cumin seeds)

  • 3 cloves (laung)

  • 1 cinnamon stick (darchini)

  • 1 tsp or to taste red chili powder (lal mirch powder)

  • 1 tsp coriander powder (dhania powder)

  • ½ tsp turmeric powder (haldi powder)

  • ¼ cup oil for tadka

  • 9-10 curry leaves

  • ½ tsp kashmiri red chili powder (Kashmiri lal mirch)

  • Fresh coriander chopped (hara dhania)


  1. Soak the chana dal in water for 30 mins and boil it for around 15 mins.

  2. In a cooking pot,add oil, cumin seeds,cloves, cinnamon stick and saute.

  3. Add onion to it and fry until light golden.

  4. Add tomato and ginger garlic paste and mix well.

  5. Add red chili powder, salt, coriander powder, turmeric powder and green chilies mix well and cook until the tomatoes are soft.

  6. Add the boiled and soaked chana dal, water and mix well. Let it cook for 2-3 minutes.

  7. Add garam masala powder to it, mix well and let it cook for around 10 minutes on low flame.

  8. In a small frying pan heat some oil and add curry leaves and mix well. Turn off the fame and add kashmiri red chili powder.

  9. Add tadka to the cooked chana dal.

  10. Garnish with fresh coriander and serve!