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Recipe

Chana Daal with Onion-Tomato Masala and Garlic Tarka

1 h 30 min · Serves 4 · Pakistani

Why make it

Split chickpeas simmered until tender but still whole, then folded into a golden onion-tomato masala and finished with a sizzling garlic and cumin tarka. A hearty everyday lunch for rice or roti.

Serves 4

You’ll need

  • 250 g chana daal (split Bengal gram), rinsed until the wate…
  • 1 l hot water, plus a little more if needed
  • ½ tsp turmeric powder
  • 1½ tsp salt, or to taste
  • 3 tbsp cooking oil or ghee, divided
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped

+ 9 more in the full recipe
1

Step 1 of 10

Rinse the chana daal in a sieve, then cover it with hot tap water and leave it to soak for 30 minutes. Drain well.
2

Step 2 of 10

Put the drained daal in the pot with 1 litre of hot water, the turmeric, half the salt and 1 slit green chilli. Bring to a boil over high heat and skim off the foam with a spoon.
3

Step 3 of 10

Reduce the heat to low, cover with the lid slightly ajar and simmer for 35 minutes, stirring now and then. It is ready when a grain crushes easily between your fingers but the daal still holds its shape. Add a splash of hot water…
4

Step 4 of 10

While the daal cooks, heat 1 tablespoon of oil in a frying pan over medium heat. Fry the chopped onion for about 8 minutes, stirring often, until golden brown at the edges.
5

Step 5 of 10

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes. Add the tomatoes, chilli powder, coriander powder and the remaining salt.

The last 5 steps are in the full recipe.

Cook’s tip

Chana daal takes longer than other daals. If you can soak it for 3 to 4 hours or overnight, the simmering time drops to about 25 minutes.

Ready to cook?

Chana Daal with Onion-Tomato Masala and Garlic Tarka

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 Get the full recipe