Dhaba Style Chana Dal Fry:

Name: Dhaba Style Chana Dal Fry:
Total time: 2700 s
Yield: 3–4 people
Cuisine: British
Ingredients: 1 cup chana daal (split Bengal gram) boiled 95% but not to mushy; 1 medium onion, thinly sliced; 2 Or 1/3 cup medium tomatoes, chopped Or chopped tin tomato; 1 Tbsp ginger-garlic paste; 2 green chillies, slit; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp cumin seeds; 1 small cinnamon stick; 3-4 cloves; 1 bay leaf; 1/2 tsp garam masala; 4 Tbsp oil or ghee; Salt to taste; 3–4 cups water, as needed; Fresh coriander and lemon juice for garnish

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Here’s an easy, delicious Pakistani/Indian-style Chana Daal Fry — thick, flavourful lentils with fried onions, tomatoes, garlic and aromatic spices. Perfect with roti, naan or rice.

#CookpadApron2026 #lentil #curry #restaurantStyle #vegan #vegetarian

Here’s an easy, delicious Pakistani/Indian-style Chana Daal Fry — thick, flavourful lentils with fried onions, tomatoes, garlic and aromatic spices. Perfect with roti, naan or rice.

#CookpadApron2026 #lentil #curry #restaurantStyle #vegan #vegetarian

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Here’s an easy, delicious Pakistani/Indian-style Chana Daal Fry — thick, flavourful lentils with fried onions, tomatoes, garlic and aromatic spices. Perfect with roti, naan or rice.

#CookpadApron2026 #lentil #curry #restaurantStyle #vegan #vegetarian

Here’s an easy, delicious Pakistani/Indian-style Chana Daal Fry — thick, flavourful lentils with fried onions, tomatoes, garlic and aromatic spices. Perfect with roti, naan or rice.

#CookpadApron2026 #lentil #curry #restaurantStyle #vegan #vegetarian

Saved

Ingredients

35-45 minutes

3–4 people

1 cupchana daal (split Bengal gram) boiled 95% but not to mushy
1medium onion, thinly sliced
2medium tomatoes, chopped Or 1/3 cup chopped tin tomato
1 Tbspginger-garlic paste
2green chillies, slit
1/2 tspturmeric powder
1 tspred chilli powder
1 tspcoriander powder
1/2 tspcumin seeds
1small cinnamon stick
3-4cloves
1bay leaf
1/2 tspgaram masala
4 Tbspoil or ghee
Salt to taste
3–4 cups water, as needed
Fresh coriander and lemon juice for garnish

Saved

Steps

35-45 minutes

1

Wash the chana daal and soak for overnight if possible otherwise 30 minutes. Wash daal Drain, then boil with turmeric, salt and 3 cups of water if you soaked overnight then lentil take a less time to boiled Or if you socked only for 30 mins then take for 25–35 minutes, until soft but not completely mushy.
2

Add more water if needed.when daal boiled set aside with water (no need to drain water).
3

Heat oil or ghee in a pan. Add cumin seeds,cinnamon stick,cloves and bayleaf when they sizzling then add the sliced onion until golden brown. Add ginger-garlic paste, then fry for about a few seconds.
4

Add tomatoes, all spices and Cook for 6–8 minutes until the tomatoes soften and the oil begins to separate.
5

Add the boiled daal to the masala. Mix gently and simmer for 8–10 minutes Or until daal fully cooked. Adjust the consistency with hot water (if needed)and add green chillies,chopped coriander and garam masala.
6

🌻Tadka / Tempering:
For extra flavour, heat 2 tbsp ghee with a pinch of cumin and a little sliced garlic. Pour over the daal, garnish with fresh coriander and squeeze in some lemon juice.