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Daal chana
Chickpea dal
دال چنا (daal chana): soft split chickpeas with a sizzling garlic and onion tarka
A bowl of daal chana with a fiery tarka poured over at the table is one of the most ordered plates at dhabas from Multan to Rawalpindi, and in many homes it is the Thursday dinner, eaten with roti, raw onion and pickle. The split chickpeas cook until soft but still hold their shape in a thick, yellow, gently spiced base, and then the tarka of fried onion, garlic, cumin and whole red chilli in ghee crackles over the top. The mistake is serving it before the dal is truly soft; chana dal takes longer than you think, so test a grain by squeezing it. Contains milk (ghee); use oil for a vegan version. Chef's tip: pour the tarka over at the very last moment so it hisses, and cover the pot for a minute to trap the smoky aroma.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dal
- 9 oz chana dal (split chickpeas)rinsed and soaked for 1 hour
- 1.2 litres water
- ½ tsp ground turmeric
- 1 tsp red chilli powder
- 1 tbsp ginger-garlic paste
- 1 tomatochopped
- 1 ¼ tsp salt
For the tarka
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 onionthinly sliced
- 4 cloves garlicthinly sliced
- ½ tsp garam masala
- ⅓ oz fresh coriander (optional)chopped
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Method
0/5 doneStep 1: Put the drained 9 oz chana dal (split chickpeas) in a heavy pot with 1.2 litres water, ½ tsp ground turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and 1 tomato. Bring to the boil, skim off any foam, then simmer half-covered for 35–40 minutes, stirring now and then, until a grain crushes easily between finger and thumb.
40 minStep 2: Add 1 ¼ tsp salt and stir hard for a minute so some grains break down and the dal turns creamy but still has texture. Add a splash of hot water if it is thicker than porridge. Keep it warm.
5 minStep 3: For the tarka, heat 3 tbsp ghee in a small pan over a medium heat, crackle 1 tsp cumin seeds, then fry 1 onion until deep golden.
8 minStep 4: Add 4 cloves garlic and 3 whole dried red chillies and fry until the garlic turns pale gold, no darker, or it goes bitter.
2 minStep 5: Pour the sizzling tarka over the dal, sprinkle with ½ tsp garam masala and ⅓ oz fresh coriander, cover for a minute, then serve with roti.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 15 g
- Carbs
- 42 g
- Fat
- 11 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does daal chana take?
- About 60 minutes in total: 10 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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