Chana dhal is such a popular side dish at UK curry houses. It’s 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.
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