Chana dhal is such a popular side dish at UK curry houses. Itβs also quite good served on its own.
The first time I made a really good chana dhal, I was visiting Prashad in Bradford, the award winning vegetarian Indian restaurant.
The head chef Minal showed me her recipe and it was amazing. She used about four different types of lentils. Each of the lentils were cooked separately and then finally blended together with all the other ingredients.
I have since seen similar recipes made many times and cook them often at home too. Usually, the chana dhal you get at a curry house is made simply from chana lentils. I love this recipe and think you will find it very close if not exactly like the chana dhal you order at your favourite Indian restaurant.
Chana Dhal - Yellow Split Lentils - A Popular Curry House Side Dish
Ingredients
Instructions
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I haven’t made this for ages. The recipes I’ve tried never achieved the authenticity of what you get in a restaurant. This looks the business and I’ll be giving it a whirl.
Thanks Keith
This recipe will be in my upcoming e-book so if you think it can be improved in any way, please let me know.
are these dry channa. in that case should they not be soaked in water overnight.????????
in North India the;y also add garam masala powder
Hi Venkat
I have used dry channa that needed to be soaked overnight. The last batch I purchased didn’t need to be soaked. I’m not sure why. I recommend following the instructions on the package. I am currently writing an ebook where I have added garam masala. It does bring out the flavours.
Have you seen the garam masala recipes on my site?
Thank you for stopping by.
Dan
Hi Dan, is it possible to add “Print the recipe” it would help since I collect all of the Indian, Thai recipes on hard copy
Thanks
Fred Toombs
Hi, I tried this recipe and it was delicious!
Perfect for a novice like me. Will be trying some of the others
too. Thank you!
Thank you very much for that Adila. I’m really glad you liked it!
Should the chillies be added whole or chopped?
many thanks cooked this dish for tonights tea and it was really smashing, very fragrant, shall use again!
Thank you very much Kate. Really glad you liked it. π
Dan