Channa Dal

Course Side Dish
Cuisine Indian
Keyword Curry, Dahl, Dal, Lentil
Servings 4 people



  • 200 g channa dal
  • 1 l water
  • 0.5 tsp ground turmeric

Channa Dal

  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 3 tbsp butter
  • 3 cloves garlic peeled and finely chopped
  • 1 onion onion peeled and finely chopped
  • 2 tomatoes finely chopped
  • 3 cm ginger peeled and finely chopped
  • 1 green chilli chopped
  • 0.5 tsp chilli powder
  • 0.25 tsp turmeric
  • 0.5 tsp garam masala
  • 0.5 tsp asafoetida


  • Soak the channa dal in cold water for 1 hour. After an hour drain the lentils and add them to a pan with the water and the turmeric and simmer for 1 hour until they become soft and start to break up.
  • Meanwhile dry fry the cumin, coriander and fenugreek seeds for a couple of minutes until they start to brown and them grind them in a spice grinder.
  • Melt the butter in a pan and cook the onion until it becomes light brown and then add the garlic. After a minute add the chopped tomatoes, ginger and green chilli.
  • Cook for 10 minutes or until the tomatoes start to break down nicely and then add all of the dried spices and cook for another couple of minutes.
  • Add the lentils and their stock to the sauce and cook for 6 minutes until it starts to thicken up a bit and then serve.


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