Chana Dal Recipe (Punjabi Style)
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (145)

Chana Dal Recipe (Punjabi Style)

NUTRITION · PER SERVING90M COOK
CAL 15%·PRO 22%
CARBS 37G49% OF CAL
11G FIBER8G SUGAR18G OTHER
FAT 14G43% OF CAL
1G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Punjabi-style lentil curry with Bengal gram dal, onions, tomatoes, and warm spices. Serve with flatbread or rice.

mainindiancurrybeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup or 200 grams chana dal ((split bengal gram dal or split & hulled black chickpeas))
  • 2.5 to 3 cups water (for stovetop pressure cooking and 2 to 2.5 cups water for Instant Pot cooking)
  • ¼ teaspoon turmeric powder
  • 3 tablespoons oil (or ghee (clarified butter))
  • 1 teaspoon cumin seeds
  • 2 teaspoons or 4 to 5 medium sized garlic (– finely chopped)
  • ½ cup onions (– finely chopped )
  • 1 cup or 2 medium sized tomatoes (– finely chopped)
  • ½ to 1 teaspoon or 1 inch ginger (– finely chopped)
  • ½ teaspoon or 1 green chilli (– chopped, can use serrano pepper instead)
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon garam masala
  • ½ teaspoon dry mango powder ((amchur powder) or add as required * check point 4 in notes below)
  • 1 pinch asafoetida ((hing), optional)
  • 1 teaspoon coriander powder ((ground coriander))
  • 1 teaspoon dry fenugreek leaves ((kasuri methi), crushed, optional)
  • salt (– chopped, as required)
  • 1 to 2 tablespoons coriander leaves ( (cilantro))
PREP
10M
SODIUM
222MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.