Recipe: Daal - Chana Daal

Rating: 4.9 stars based on 1223 reviews


  • 2 cups chickpeas
  • 1/2 teaspoon cumin seeds
  • 1 small onion, minced
  • 1 tablespoon. minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 1/2-1 teaspoon red pepper powder (cayenne)
  • 3 cups crushed tomatoes
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoon fresh lime juice


    • Cook chickpeas in 4 cups of water until tender.
    • Roughly mash around a quarter of the chickpeas and set aside.
      • Heat a nonstick pan over moderate heat. Add the cumin seeds and stir until they crackle (about 10 seconds).
      • Add onion, ginger, and garlic. Stir until onion is translucent.
      • Add turmeric, coriander, and red pepper.
      • Cook, stirring, for about 20 second, being careful not to burn.
      • Add crushed tomatoes. Bring to a boil, reduce heat and let simmer 1 minute.
      • Add the whole and the mashed chickpeas.
      • Cook, stirring, 2-3 minutes to allow flavors to blend.
      • Add salt to taste. Remove from heat. Add limejuice and stir.




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