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Chane ki daal masale waali

The younger cousin of the Punjabi chhole. Gets cooked immediately and tastes as good.

Chane ki daal masale waali
10 mins
Preparation Time
20 mins
Cooking Time
Serves 2


  • For boiling in pressure cooker..
    chana daal (split chickpeas) 1/2 cup
    water 1.5 cups
    salt to taste
    turmeric powder 1/2 tsp

    To make the masala tempering...
    ghee 1 tbsp
    1 tsp cumin seeds
    finely diced onions 2 tbsp
    ginger 1 inch piece
    garlic 3 cloves
    whole dry red chillies 3 or to taste
    1 tsp whole coriander seeds
    1 tsp cumin seeds
    1 tsp black peppercorns
    1 small black cardamom or split into half if you have a big one
    a half inch piece of cinnamon
    3-4 cloves
    1/2 tsp turmeric powder
    1/4 tsp amchoor powder (optional)


Boil the daal with the suggested ingredients in the first list. Lower the flame after the first whistle and then cook for 12-15 minutes. I normally rely on my nose to smell the cooked daal aroma. Let the pressure cooker cool down on it's own.

The daal can be cooked in a pan as well. takes about 40 minutes to cook on medium heat.

Grind everything together on the second list, except the ghee, 1tsp cumin seeds and the diced onions. Add a little water while grinding to make a smooth paste. Keep aside.

To prepare the masala tadka, heat the ghee and tip in the cumin seeds. Wait till they crackle and then add the diced onions and fry them till pinkish brown.

Pour the ground masala paste to this frying onions pan, add salt to taste and keep stirring and bhuno till a bhuna aroma wafts through. Bhuna is the word for frying the spice mix while scraping the base of the pan so the masala paste becomes very uniquely aromatic. In the end, the masala paste should get a shining glaze and  if you use more ghee there will be some ghee separated from the masala.

Pour the boiled daal mix to this bhuna masala and give it a gentle boil.

Serve hot with a tsp of ghee on top.