Pakistani
Chanay ki Daal (Split Bengal Gram)
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Chanay ki Daal (Split Bengal Gram) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the protein alongside. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Soak the chana dal in hot water for 20 minutes while you prepare everything else, then drain it.
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Pressure cook the dal with the water, turmeric and salt for 12 minutes, or simmer it covered for 40 minutes, until the grains are tender but still separate.
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Heat the oil in a wide pan and fry the sliced onion until deep golden, about 8 minutes. Add the ginger garlic paste and cook 1 minute.
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Add the chopped tomato, red chili powder, coriander powder and cumin and bhunno the masala over medium heat for 6 minutes until the oil separates cleanly.
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Fold the cooked dal into the masala, add a splash of its cooking water and simmer 5 minutes so the grains take the colour.
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Finish with garam masala, slit green chilies and coriander leaves. Serve with hot roti.
Watch how to cook Chanay ki Daal (Split Bengal Gram)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Chanay ki Daal (Split Bengal Gram), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Chanay ki Daal (Split Bengal Gram) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 400 kcal
- Protein
- 15 g
- Carbs
- 41 g
- Fat
- 19 g
- Fiber
- 11 g
- Sugar
- 1 g
- Sodium
- 770 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Chanay ki Daal (Split Bengal Gram) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.