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Chana Dal

Chana Dal are baby Garbanzo split beans. These beans are used in many Indian dishes for soups or casual soups. Here’s my take on Chana Dal.


1 cup rice

1 cup Chana Dal Beans

6 cups water

4 tbs olive oil

1 small onion

3 large Garlic cloves

1 med Tomato

1/2 Mango

1/2 tsp Garlic Powder

1/2 tsp chili Powder

1/2 tsp Coriander Powder

1 tsp Turmeric

1 tsp Black Pepper


Boil Rice as Directed.

Boil Chana Dal beans in 4 cups of water. In skillet, sautée onions in olive oil-2 minutes. Add Garlic and sautée for 1 minute.

Add diced tomatoes and cubed mango and cook for 1 minute. Add Garlic powder, coriander, chili powder, and turmeric. Stir for 1 minute.

Once beans are done. (Not too firm, not too mushy) add onion and spice mixture and bring to boil with remaining water and salt. Cook 5 min

Serve over bed of Thai or Sushi rice.

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