Chana Dal Masala
Chana Dal Masala
Ingredients
- 250 grams split chickpeas, (chana dal)
- 3 fresh tomatoes, large, diced
- 6 cloves garlic, to 7 cloves, minced
- 1 thumb-size piece fresh ginger, minced
- 3 green finger chillies, chopped
- 1 handful fresh coriander, chopped, plus extra for garnish
- 4 garlic & coriander naans
- 1 teaspoon salt
- 2 teaspoons turmeric, (1 teaspoon for dal, 1 teaspoon for masala)
- 1/2 tablespoon kashmiri chilli powder
- 1/2 tablespoon coriander powder
- 1/2 tablespoon garam masala
- 2 tablespoons ghee or olive oil
- 2 tablespoons vegetable oil
- 1 litre water, plus 150-200 ml if needed
Instructions
- 1
Rinse the 250 grams of split chickpeas (chana dal) 3–4 times under cold running water until the water runs clear.
⏱️ 5 min
- 2
Place the rinsed chickpeas in a large bowl and cover with plenty of water. Let them soak for 2–3 hours. This is crucial for proper cooking.
⏱️ 180 min
- 3
After soaking, drain the chickpeas and transfer them to a pot or pan. Add 1 teaspoon of turmeric and 1 litre of water. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 4
Once boiling, reduce the heat to medium-low, cover, and simmer until the chickpeas are soft and tender. This will take approximately 20-25 minutes. Add 1 teaspoon of salt during this cooking stage.
⏱️ 25 min
- 5
While the dal is cooking, prepare the masala base. In a separate large pan or pot, heat 2 tablespoons of ghee (or olive oil) and 2 tablespoons of vegetable oil over medium heat.
⏱️ 2 min
- 6
Add the minced 6–7 cloves of garlic and the minced 1 thumb-size piece of fresh ginger to the hot oil. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 7
Add the diced 3 large fresh tomatoes to the pan and stir. Cook for 3-5 minutes, until the tomatoes begin to soften and break down.
⏱️ 5 min
- 8
Stir in the dry spices: 1 teaspoon of turmeric (for the masala), 1/2 tablespoon of kashmiri chilli powder, 1/2 tablespoon of coriander powder, and 1/2 tablespoon of garam masala. Mix all ingredients well to combine and cook for another minute until fragrant.
⏱️ 2 min
- 9
Add the chopped 3 green finger chillies to the masala mixture and stir. Pour in 150-200 ml of water and stir, allowing the mixture to simmer gently for 5 minutes to let the flavors meld and the sauce to thicken slightly.
⏱️ 5 min
- 10
Once the chana dal is cooked and tender, add it directly into the masala mixture in the pan. Stir thoroughly to ensure all ingredients are well combined.
⏱️ 2 min
- 11
Cover the pan with a lid and allow the Chana Dal Masala to simmer for an additional 5 minutes over low heat, allowing the flavors to marry and deepen.
⏱️ 5 min
- 12
Remove the lid and stir in a handful of fresh chopped coriander.
⏱️ 1 min
- 13
Serve the Chana Dal Masala hot in individual bowls. Garnish with additional fresh coriander, and serve alongside the 4 garlic & coriander naans.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chana Dal Masala
- 250 grams split chickpeas, (chana dal)
- 3 fresh tomatoes, large, diced
- 6 cloves garlic, to 7 cloves, minced
- 1 thumb-size piece fresh ginger, minced
- 3 green finger chillies, chopped
- 1 handful fresh coriander, chopped, plus extra for garnish
- 4 garlic & coriander naans
- 1 teaspoon salt
- 2 teaspoons turmeric, (1 teaspoon for dal, 1 teaspoon for masala)
- 1/2 tablespoon kashmiri chilli powder
- 1/2 tablespoon coriander powder
- 1/2 tablespoon garam masala
- 2 tablespoons ghee or olive oil
- 2 tablespoons vegetable oil
- 1 litre water, plus 150-200 ml if needed
Instructions
- 1
Rinse the 250 grams of split chickpeas (chana dal) 3–4 times under cold running water until the water runs clear.
⏱️ 5 min - 2
Place the rinsed chickpeas in a large bowl and cover with plenty of water. Let them soak for 2–3 hours. This is crucial for proper cooking.
⏱️ 180 min - 3
After soaking, drain the chickpeas and transfer them to a pot or pan. Add 1 teaspoon of turmeric and 1 litre of water. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 4
Once boiling, reduce the heat to medium-low, cover, and simmer until the chickpeas are soft and tender. This will take approximately 20-25 minutes. Add 1 teaspoon of salt during this cooking stage.
⏱️ 25 min - 5
While the dal is cooking, prepare the masala base. In a separate large pan or pot, heat 2 tablespoons of ghee (or olive oil) and 2 tablespoons of vegetable oil over medium heat.
⏱️ 2 min - 6
Add the minced 6–7 cloves of garlic and the minced 1 thumb-size piece of fresh ginger to the hot oil. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 7
Add the diced 3 large fresh tomatoes to the pan and stir. Cook for 3-5 minutes, until the tomatoes begin to soften and break down.
⏱️ 5 min - 8
Stir in the dry spices: 1 teaspoon of turmeric (for the masala), 1/2 tablespoon of kashmiri chilli powder, 1/2 tablespoon of coriander powder, and 1/2 tablespoon of garam masala. Mix all ingredients well to combine and cook for another minute until fragrant.
⏱️ 2 min - 9
Add the chopped 3 green finger chillies to the masala mixture and stir. Pour in 150-200 ml of water and stir, allowing the mixture to simmer gently for 5 minutes to let the flavors meld and the sauce to thicken slightly.
⏱️ 5 min - 10
Once the chana dal is cooked and tender, add it directly into the masala mixture in the pan. Stir thoroughly to ensure all ingredients are well combined.
⏱️ 2 min - 11
Cover the pan with a lid and allow the Chana Dal Masala to simmer for an additional 5 minutes over low heat, allowing the flavors to marry and deepen.
⏱️ 5 min - 12
Remove the lid and stir in a handful of fresh chopped coriander.
⏱️ 1 min - 13
Serve the Chana Dal Masala hot in individual bowls. Garnish with additional fresh coriander, and serve alongside the 4 garlic & coriander naans.
⏱️ 1 min