Chana Dhal

Written by  //  September 5, 2013  //  Asian, Recipes, Vegan, Vegetarian  //  6 Comments


P1050573In a bid to use up leftover Indian Spiced Rice I made this dhal which now leaves me with leftover dhal but that isn’t really a problem as it  was so good I have frozen it for later.  If you like dhal I recommend this recipe which I have had bookmarked for ages.  It’s a recipe written by The Curry Guy,  he writes a blog about Indian cooking at home,  you can see it here.

Chana Dhal
Recipe Type: Main Course
Cuisine: Indian, Vegetarian, Vegan
Author: Marie
Prep time:
Cook time:
Total time:
Serves: 4
This is very easy and very tasty.
  • 300g Chana dahl
  • 100ml oil ( sunflower or groundnut)
  • 1 tsp cumin seeds
  • 1/2 tsp brown mustard seeds
  • 1 pinch asofoetida
  • 3 tomatoes roughly chopped
  • 1/2 onion finely chopped
  • 1tsp turmeric
  • 1-2 tbsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 handful chopped coriander
  • 5 green chillies
  • 5 cloves garlic
  • salt
  • the juice of 1/2 a lemon
  1. Rinse the dahl very thoroughly then put in a pan with 700ml water
  2. Bring to the boil then simmer till soft which is about 45minutes
  3. Drizzle a tiny bit of oil on the water to stop the mixture foaming too much
  4. While the lentils are cooking put 100ml groundnut oil in a pan
  5. Add the cumin seeds, mustard seeds and asafoetida
  6. Add the chopped garlic and chilli with some salt
  7. Add the onions, tomatoes and salt then cook slowly till the onion is soft.
  8. Add the turmeric, cumin powder and ground coriander
  9. Add this mixture to the lentils, don’t drain the lentils unless you have a lot of liquid, the dish needs to be a bit sloppy.
  10. Add the gram masala, coriander and lemon juice

6 Comments on "Chana Dhal"

  1. jenniferataylor September 6, 2013 at 12:46 · Reply

    sounds lovely. There is a tasty dahl recipe in the Spice Trip cookbook too.

    • marietait34
      marietait34 September 6, 2013 at 13:00 · Reply

      Maybe I need to try it, I love dhal. The chana dhal kept some texture unlike yellow lentils it just takes a bit longer to cook.

  2. jenniferataylor September 6, 2013 at 16:49 · Reply

    did you take a pic of that recipe when the book was at yours? if not i can for you

    • marietait34
      marietait34 September 6, 2013 at 17:37 · Reply

      No not that one.

  3. Anne September 23, 2013 at 14:33 · Reply

    Enjoyed this , got a portion from Indian take away & I think this was far better x

    • marietait34
      marietait34 September 23, 2013 at 18:11 · Reply

      Glad you enjoyed it.

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