Daal Chana Recipe

Wash the chana daal well and soak it in plenty of water for at least 2 hours.

⏱ 120 min

Drain and put the daal in a pot with 4 cups of fresh water and the turmeric. Bring to the boil and skim the froth.

⏱ 5 min

Partly cover and simmer on low heat until a grain crushes easily between your fingers but still holds its shape. Add the salt halfway through.

⏱ 35 min

Meanwhile heat the oil for the masala in a karahi on medium heat and fry the onion until golden brown.

⏱ 8 min

Add the ginger-garlic paste and fry for a minute, then add the tomatoes, red chilli powder and coriander powder. Bhuno, stirring and adding a splash of water when it sticks, until the tomatoes melt and the oil separates.

⏱ 8 min

Tip the boiled daal with its water into the masala. Mash a ladleful of grains against the side of the pan to thicken the gravy, add the green chillies and simmer on low heat. Add hot water if it gets too thick.

⏱ 10 min

Stir in the garam masala. For the tarka, heat the oil in a small pan, add the cumin, garlic and dried chillies and fry until the garlic is golden, about 30 seconds. Pour over the daal, top with coriander and serve.

⏱ 1 min