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Pakistani Channa Daal

Updated: Feb 23, 2021

Pakistani style Channa daal


100g Channa Daal

1/2 tsp turmeric

1 tbsp ginger garlic paste


500 ml to 1 litre water for boiling

1/2 cup vegetable oil

1 onion finely sliced

1 tsp ginger garlic paste

3 green chillies finely sliced

1/2 tsp turmeric

1/2 tsp red chilli powder

salt to taste

2 tsp coriander powder

1 tsp cumin powder

2-3 tomatoes pureed or 1/2 can tomato passata

100 ml water

1/2 tsp Garam masala

garnish bullet chillies and fresh coriander


1. Boil the Channa daal in water turmeric ginger garlic and salt until cooked. It takes about 30 minutes, skim surface scum and add more water if necessary.

2. Heat the oil.

3. Add the onion and lightly brown.

4. Add the ginger garlic paste and cook one minute.

5. Add the green chillies. Cook a few minutes.

6. Add the turmeric, red chilli powder, salt, coriander powder, cumin powder and stir one minute.

7. Add tomatoes and cook for about 5-7 minutes until oil separated.

8. Once daal cooked add to masala with 100ml water. Cook 15 to 20 minutes.

9. Add garlic masala and mix. Remove any surplus oil.

Garnish with two bullet chillies and fresh coriander


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