Chana Daal Recipe


  • 1 Cup Bengali gram pulse (chana daal)
  • 7 Cup water
  • 1 Tea spoon salt or as per your taste
  • 1/4 tea spoon red chilli powder
  • 1/2 tea spoon turmeric powder
  • 1/2 tea spoon cumin (jeera) powder
  • 1/4 tea spoon garam masala
  • 1 Table spoon clarified butter (ghee)
  • 1/2 Tea spoon chopped garlic
  • 1 Chopped garlic clove

Preparation Method

  1. Soak the pulse  in 4 cup water for 2-3 hours then wash and drain.
  2. Boil ginger, turmeric and the salt 3 cups water in a pan.
  3. Add the pulse, cover the pan and cook over medium flame for 30 min or till the pulse is tender and stirring occasionally.
  4. Heat ghee in a pan and add cumin seeds. When the seeds begin to sputter add garlic.
  5. Stir well and fry till the garlic turns light brown. Add the red chilli powder and stirring it, pour it immediately over the cooked pulse and cover the pot.
  6. Serve hot with rice or bread.