(Spicy Bengal Gram Lentil)

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Bengal Gram Lentil – 2 cups
Oil – ½ tblsp.
Green Chillies – 3 nos.
Red Chilli Powder – ½ tsp.
Coriander Powder – 1 tsp.
Turmeric Powder – ½ tsp.
Asafoetida – pinch
Ginger – ½” piece
Raw Mango Powder – 1 tsp. or Juice of 1 lemon or Tamarind Juice – 1 tsp.
Water – 1 1/2 cup
Salt – to taste
Coriander leaves (for garnish) – 2 tblsp.


  1. In a toap, soak the Bengal gram lentil in water for approximately 2 hours prior to the cooking.
  2. After 2 hours, place the lentil on a medium flame and cook till it is tender. Ensure that the Bengal gram is not overcooked. (the lentil pieces should be separate and firm. If they are overcooked, they become soft and mushy)
  3. In a pan, heat the oil. When hot, add asafoetida, chopped green chillies, scraped and finely chopped ginger, the cooked Bengal gram, turmeric powder, coriander powder, red chilli powder, raw mango powder / lemon juice/ tamarind water , 1 1/2 cup of plain water and salt.
  4. Mix gently to see that the lentil is not broken.
  5. Let the mixture simmer for 5 minutes. Mix again and garnish with finely chopped coriander leaves. Serve hot.

To serve

Chanay ji Tikhi Dar is usually served with Pakhwan ( refer the recipe in Dar, Pakhwan) & Attay jo Seero for breakfast. It is served with Phulko. Chanay ji Tikhi Dar is also the stuffing used for making Saagbiris – the Bhatia version of a Samosa; for that the dar has to be dry in consistency and water should not be added in the ingredients.

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