Recipe Overview

Channay ji Tikhi Dar is a robust and flavourful Thathai Bhatia lentil preparation made

with Bengal gram (chana dal). Known for its firm texture and spicy, tangy profile,

this dish is commonly enjoyed for breakfast or as a versatile accompaniment.

It can also be adapted into a dry filling for traditional snacks.

Recipe Details

– Cuisine: Thathai Bhatia / Sindhi

– Course: Breakfast / Main / Accompaniment

– Preparation Time: 2 hours (soaking)

– Cooking Time: 25–30 minutes

– Total Time: ~2 hours 30 minutes

– Serves: 3–4

Ingredients

– Bengal gram lentil – 2 cups

– Oil – ½ tbsp.

– Green chillies – 3 nos. (chopped)

– Red chilli powder – ½ tsp.

– Coriander powder – 1 tsp.

– Turmeric powder – ½ tsp.

– Asafoetida – a pinch

– Ginger – ½” piece (finely chopped)

– Raw mango powder – 1 tsp. or lemon juice – 1 tsp. or tamarind water – 1 tsp.

– Water – 1½ cups

– Salt – to taste

– Coriander leaves – 2 tbsp. (for garnish)

Method 

Step 1: Soaking the Lentil

– Wash the Bengal gram lentil thoroughly.

– Soak it in water for approximately 2 hours before cooking.

Step 2: Cooking the Lentil

– Drain and place the soaked lentil in a deep vessel (toap).

– Cook on a medium flame until tender.

– Ensure the lentils remain firm and separate—do not overcook, as they should

not turn mushy.

Step 3: Preparing the Tempering

– In a separate pan, heat oil on a medium flame.

– Add asafoetida, chopped green chillies, and finely chopped ginger.

– Allow the mixture to temper until aromatic.

Step 4: Combining & Spicing

– Add the cooked Bengal gram to the pan.

– Add turmeric powder, coriander powder, and red chilli powder.

– Add raw mango powder (or lemon juice / tamarind water) for tanginess.

– Pour in 1½ cups of water and add salt.

Step 5: Final Cooking

– Mix gently to avoid breaking the lentils.

– Allow the mixture to simmer for about 5 minutes.

– Adjust seasoning if required.

Step 6: Garnishing

– Garnish with finely chopped coriander leaves.

– Serve hot.

Serving Suggestions

Channay ji Tikhi Dar is traditionally served with:

– Pakhwan (crisp flatbread) – https://panjakhada.com/dar-pakhwan/

– Phulko (soft flatbread) – https://panjakhada.com/phulko/

– Often accompanied by Attay jo Seero  – https://panjakhada.com/aattey-jo-seero/

as part of a traditional breakfast

Chef’s Tips

– The key to this dish is maintaining the firm texture of the lentils—avoid overcooking.

– Adjust the souring agent based on preference—raw mango powder gives a deeper tang,

while lemon adds freshness.

– For a richer flavour, allow the dish to rest briefly before serving.

Nutritional Insights

– Bengal gram is a rich source of plant protein and fibre.

– Balanced with spices, it makes for a hearty and energising meal.

– Relatively low in fat due to minimal oil usage.

Storage & Make-Ahead Tips

– Can be refrigerated for up to 2–3 days.

– Reheat gently, adding a little water if needed.

– Flavours deepen over time, making it suitable for next-day consumption.

Did You Know?

– Unlike many lentil curries, this preparation intentionally keeps the lentils

whole and separate, giving it a unique texture.

Cultural Notes

Channay ji Tikhi Dar holds a special place in Thathai Bhatia cuisine as both a

standalone dish and a versatile base. It is famously used as a stuffing for

Saagbiris (a Bhatia-style samosa). For this variation, the preparation is made dry,

without adding water, highlighting its adaptability across meals and occasions.