Chana Daal with Tarka
تڑکے والی چنے کی دال
Chana daal is the heartiest of the everyday daals: nutty, golden split chickpeas that soften while keeping their shape, in a thick, spiced gravy. It is eaten with roti for lunch or dinner and is just as good with plain rice. A short soak and a proper onion-tomato masala give it body, and a of garlic and red chilies poured on at the end makes it smell wonderful.
- ⏱ Total: 2 hr
- Prep: 1 hr 10 min
- Cook: 50 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Wash the chana daal in 3–4 changes of water and soak it in plenty of water for 1 hour. Drain just before cooking.
Heat the oil in a over medium-high heat. Add the onion and fry for 7–8 minutes, stirring, until light golden.
Add the ginger and garlic paste and stir for a minute. Add the tomatoes, turmeric, chili powder, coriander powder and salt, and do the for 6–7 minutes until the tomatoes melt and the oil separates.
Add the drained daal and stir for 2 minutes to coat it in the masala. Pour in the water and bring to a boil.
Cover and simmer on low heat for 35–40 minutes, stirring every 10 minutes, until the daal is soft enough to crush with a spoon but most grains are still whole. Add hot water if it gets too thick.
Lightly mash a few spoonfuls against the side of the pot to thicken the gravy, stir in the garam masala and simmer uncovered for 2 more minutes.
For the tarka, heat the ghee in a small pan, add the cumin and, when it crackles, the sliced garlic. Fry until golden, add the dried chilies for a few seconds, then pour it sizzling over the daal.
Scatter over the coriander and green chilies and serve hot with roti, naan or plain rice.
Kitchen notes
Don't skip the soak. Unsoaked chana daal can take over an hour and still have hard centres.
Old daal cooks slowly. If it is still firm after 40 minutes, keep simmering with a splash of hot water; never add cold water mid-cook.
A pressure cooker does the simmering in about 10 minutes after the first whistle; let the pressure drop on its own.
The everyday daal with more bite
Of all the lentils in a Pakistani kitchen, chana daal has the most texture. It is made from split, skinned kala chana, so it holds its shape better than masoor or moong and has a slightly sweet, nutty taste. That is why it is the daal people pair with meat in daal gosht, and why it fills a plate of roti on its own so well. Many homes make it for weekday lunches and as a dependable side at dinner.
The key technique: soak, then simmer slowly
Chana daal needs a head start. An hour of soaking softens the outer layer so the grains cook through evenly. Cooking it in a properly fried onion-tomato masala, rather than boiling it plain, means the spices soak into every grain as it softens. Keep the heat low and the lid on, and stop when a grain crushes easily under a spoon. A few mashed spoonfuls at the end thicken the gravy without turning the whole pot to paste.
Variations
- Daal gosht: brown 500 g mutton in the masala, add water and cook until nearly tender, then add the daal.
- Lauki chana daal: add 2 cups of peeled, cubed bottle gourd with the daal.
- Onion tarka: fry a sliced onion in the ghee until deep golden instead of the garlic.
Storing and reheating
It keeps for 3 days in the fridge and freezes well for a month. Reheat with a little hot water, stirring gently, and refresh with a small new tarka if you like.
Questions people ask
How long should I soak chana daal?
One to two hours is enough. Overnight soaking is not needed and can make the grains fall apart.
Can I add meat or vegetables?
Yes. Chana daal gosht is a well-loved dish: cook mutton or beef in the masala until tender before adding the daal. Bottle gourd (lauki) is also common; add it with the daal.
Why does my chana daal cause bloating?
Chana daal is quite heavy. Soaking it, cooking it until fully soft and adding ginger, cumin and a pinch of hing in the tarka all make it easier to digest.
Nutrition (estimate, per serving)
- Calories
- 330
- Protein
- 13 g
- Fat
- 15 g
- Carbs
- 36 g
