This spicy goodness is packed with nutrition as chana is high in fibre and protein.

It takes hardly any time to prepare and makes for a simple yet satisfying lunch.

This Bengali chana dal recipe is a saviour when you need to rush to the office but want to carry home-cooked food.

It is traditionally served with Bengali style poori called Luchi but you can also prepare this and combine it with Bajre ki Roti for a healthy, nutritious yet oh-so-delicious ‘Dabba’. 

This dal also goes very well with steamed rice.


  • 1 cup Chana Dal
  • 1/2 tsp Turmeric Powder
  • Salt to taste

For Tempering

  • 3 tbsp Ghee
  • 1/4 cup Fresh Coconut (Thinly Sliced)
  • 1 tsp Cumin Seeds
  • 1/4 tsp Hing
  • 4-5 Dry Red Chillies
  • 3-4 Cloves
  • 1 inch Cinnamon
  • 2-3 Green Cardamom
  • 2 Bay Leaf
  • 1 tsp Ginger (Grated)
  • 1 tsp Green Chilli (Chopped)
  • 2 tbsp Raisins
  • 1 tsp Sugar


  • Wash the dal and add it in a pressure cooker along with 3 cups of water, turmeric powder and salt.
  • Pressure cook just until done.
  • The dal should not be mushy.
  • Heat ghee for tempering in a pan.
  • Add coconut slices and fry until golden brown.
  • Remove the slices in a plate.
  • In the same ghee, add cumin seeds and hing and let them crackle for a few seconds.
  • Add dry red chillies, cloves, cinnamon, green cardamom and bay leaf and fry for a few seconds.
  • Add ginger and green chilli and fry for another few seconds.
  • Pour the tempering over the dal along with raisins, fried coconut and sugar.
  • Mix well.
  • Serve hot.