Thursday, 15 August 2013

Gram Lentil (Chanay ki daal)

Chanay ki daal recipe | Chick peas | Egg | Lentil | Pulses| Gram lentil recipe

Lentils (Daal) are one of the most vital elements, and me and my hubby love them eating with boiled rice. It is one of the well known dishes prepared in the South Asian countries. The tempering at the end of cooking gives the pulses an excellent mouth watering buttery taste, which makes one to eat more. Its a light meal. You can also have them with naan/chapatis. There are over 50 different type of pulses in Pakistan & India. Examples are, red lentil, white lentil, gram lentil, black lentil, green lentil, yellow lentils etc. Lentil is low in fat and high in protein, hence totally nutritious & healthy. 
Today I am going to discuss with u Gram lentil. Chana daal - It is small, split-ed and half of a chickpea size. Here goes its recipe :) 

Serves: 2


Chanay ki daal (Gram Lentil)           1/4 cup (washed and soaked for 2-3 hrs)
Oil                                                     1 wooden spoon (Doi)
Onions                                               1 medium
Tomato                                              1 medium
Green Chili                                         1
Red Chili powder                               ½ tsp.           
Turmeric Powder                               ¼ tsp.
Garlic Paste                                        ¼ tsp.
Ginger Paste                                       ¼ tsp.
Salt                                                     ½ tsp.
Cumin Powder (Zeera)                       ½ tsp.
Coriander Powder                              ½ tsp.
Clove (Long)                                      2
Whole Black Pepper                          2
Bari Ilaychi (Cardamom Pod)             1
Cinnamon (Daar Cheeni)                    1 Stick
Coriander Leaves (dhanyia)                Few chopped
Water                                                1-2 cups

Chanay ki daal | | Chick peas | Egg | Lentil |Pulses


Fry the sliced onions until golden brown. Add garlic, ginger paste, tomatoes, green chili and fry for few minutes until it leaves oil. Then add the rest spices and fry for few more minutes. Add chanay ki daal n water and keep the lid covered for 30 min or until it is cooked. Garnish with garam masala and chopped coriander leaves and serve with hot rotis or boiled rice & Minced Meat Patties (Shami Kabab).

Chawal | Boiled Rice


  1. You're page is just amazing! I'm a big fan of yours! You don't such easy recipes so easily! You're page just has it all! Can't wait to try out this recipe!


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Haffa Bexi

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