Sweet Chana Dhal

dinner easy gluten free indian vegetarian winter Dec 19, 2020

Serves: 4-6

Time: 1 hour


1 cup chana dhal (small, split chickpeas)

6 cups water

1 tbs ghee or olive oil

1/2 tbs cumin seeds

1 ts grated ginger

2 ts black mustard seeds

1 onion, finely chopped

Salt and freshly ground pepper to taste

2 tomatoes cut into wedges

1 small carrot, peeled and grated

250 ml coconut milk

Coarsely chopped coriander to serve


If you have time, pour the dried chana into a bowl and cover it with fresh water for an hour. This soaking will help speed up your cooking time.

Bring water and dhal to boil. Lower heat to simmer and cook 45 minutes. Skim foam off the top as you notice it forming.

Heat olive oil or ghee in a frying pan on medium heat. Add cumin seeds, mustard seeds, onion, and grated ginger cook 3 minutes.

Add to the cooked dhal and stir through

Season with Salt and pepper to taste then stir in the tomatoes, carrot, and coconut milk.

Simmer all together for about 20 minutes until the carrot is cooked through.

Serve in warmed bowls with a sprinkle of chopped coriander on top, if you like it!


Chana is a variety of chickpea that is small and split in half. Chana dal is a common dish in India, typically made as a thick soup and served with chapattis (flatbreads), rice, and other vegetable dishes. This recipe is one example of the many ways to make chana dal.

Look for organic chana in the bulk section of your health food store or in a specialty Indian market. If you can’t find it, substitute with yellow split peas.

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