Chana Daal

Chana Daal  is a common dish for breakfast in Pakistan. It is eaten with puri or naan 

Chana Daal


  • Oil ¼ Cup
  • Cumin seeds 2 teaspoons
  • Cloves 3
  • Cinnamon stick 1
  • Onion chopped 1 large
  • Garlic paste 1 tablespoon
  • Tomato chopped 1 large
  • Red chili powder 1 teaspoon or to taste 
  • Salt 1 teaspoon or to taste
  • Coriander powder 1 teaspoon
  • Turmeric powder ½ teaspoon
  • Green chilies chopped 2-3
  • Split bengal gram 1 & ½ Cups (soaked & boiled)
  • Water ½ Cup or as required
  • Garam masala powder 1 teaspoon


  • Oil ¼ Cup
  • Curry leaves 9-10
  • Kashmiri red chili powder ½ teaspoon
  • Fresh coriander chopped
  • Ginger julienne


  1. In a pot, add oil, cumin seeds, cloves, cinnamon stick and mix.
  2. Add onion and fry until light golden.
  3. Add garlic paste and mix well.
  4. Add tomato and mix well.
  5. Add red chili powder, salt, coriander powder, turmeric powder and mix well.
  6. Add green chilies and mix well, cover and cook on low flame until tomatoes are soft.
  7. Add boiled split bengal gram and mix well.
  8. Add water, mix well and cook for 2-3 minutes.
  9. Add garam masala powder, cover and cook on low flame for 8-10 minutes then mix well and set aside.

For Tadka:

  1. In a small frying pan, add oil and heat it, add curry leaves and mix.
  2. Turn off the flame, add Kashmiri red chili powder and mix well.
  3. Add tadka on cooked split Bengal gram.
  4. Add fresh coriander, ginger and serve!

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