Daal Chana is a comforting Pakistani lentil dish made with split chickpeas simmered in a flavorful blend of spices. This hearty curry is perfect for everyday meals, pairing beautifully with steamed rice or fresh roti. With its rich texture and satisfying taste, it’s a popular choice for both lunch and dinner across South Asian households. Slow-cooked to perfection, the dish is high in protein and packed with nutrients, offering a wholesome, fulfilling experience for vegetarians and meat-lovers alike. Garnish with coriander and serve hot.
Daal Chana
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chana Daal – 1 Cup
- Onion – 2 Pieces
- Tomato – 2 Pieces
- Garlic – 6 Cloves
- Ginger – 1 Tbsp
- Cumin Seeds – 1 Tsp
- Coriander Powder – 2 Tsp
- Turmeric Powder – 0.5 Tsp
- Red Chili Powder – 1 Tsp
- bay leaf – 1 Piece
- Black Cardamom – 1 Piece
- Mustard Oil – 3 Tbsp
- Salt – 1.5 Tsp
- Water – 4 Cups
Nutrition
Per Serving
325 Kcal
Calories
18 g
Protein
3.5 Mg
Iron
10 g
Fiber
0.4 Mg
Vitamin B6
Directions
Step 1
Wash the Chana Daal thoroughly and soak it in water for at least 1 hour.
Step 2
In a large pot, heat mustard oil until it starts to smoke slightly, then reduce the heat.
Step 3
Add cumin seeds, bay leaf, and black cardamom. Sauté for 30 seconds until aromatic.
Step 4
Add chopped onions and cook until golden brown.
Step 5
Mix in crushed garlic and ginger. Cook for 2–3 minutes until fragrant.
Step 6
Add chopped tomatoes and cook until they soften and oil separates from the masala.
Step 7
Add coriander powder, turmeric, red chili powder, and salt.
Step 8
Cook for another 2 minutes to blend the spices.
Step 9
Drain the soaked daal and add it to the masala. Stir well to coat the lentils.
Step 10
Pour in 4 cups of water. Cover and cook on medium-low heat for 45–60 minutes until daal is soft and thick.
Step 11
Adjust salt and spice as needed. Garnish with fresh coriander before serving.
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