Chane ki Dal ki Tehri
A fragrant one-pot rice dish from Uttar Pradesh where split chickpeas and basmati rice cook together with whole spices. The chane ki dal adds a nutty, creamy bite while the aromatic tempering of bay leaf, cinnamon, and cardamom infuses every grain. A humble, satisfying meal that needs only a dollop of raita and pickle on the side.
For 4 servings
- prep
Soak the dal and rice.
1.Wash chana dal thoroughly and soak in enough water for 30 minutes.2.Wash basmati rice and soak in enough water for 20 minutes.3.Drain both thoroughly and set aside. - temper · ~1 min
Make the tempering.
1.Heat ghee and oil together in a pressure cooker over medium heat.2.Add bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant (30 sec).3.Add cumin seeds and let them crackle (20 sec).TIPKeep the heat medium — whole spices burn quickly and turn bitter. - saute · ~11 min
Cook the aromatics.
1.Add sliced onions and sauté until golden brown (5-7 min).2.Add julienned ginger and minced garlic, sauté until raw smell disappears (1 min).3.Add slit green chilies and chopped tomato, cook until tomato softens and oil separates (3-4 min).TIPBrown the onions well — the deep colour adds sweetness and colour to the tehri. - saute · ~1 min
Bloom the spice powders.
1.Lower the heat and add turmeric powder, red chili powder, and coriander powder.2.Stir continuously for 30 seconds to bloom the spices without burning. - pressure cook · ~15 min
Cook the dal and rice together.
1.Add the drained chana dal and rice to the cooker. Stir gently to coat with the masala.2.Add salt and pour in water. Stir once.3.Close the pressure cooker lid and cook on medium heat for 2 whistles.4.Turn off the heat and let the pressure release naturally.TIPDo not stir too much after adding rice or the grains may break. - assemble · ~2 min
Fluff and finish the tehri.
1.Open the cooker once all pressure has released.2.Sprinkle garam masala and lemon juice over the top.3.Gently fluff the rice with a fork, mixing the dal evenly through.TIPUse a fork, not a spoon — it keeps the rice grains separate and intact. - serve
Garnish with fresh coriander and serve hot.
Transfer the tehri to a serving dish, scatter chopped coriander leaves on top, and serve immediately with raita, papad, and pickle.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak chana dal for exactly 30 minutes; over-soaking makes it mushy before the rice is done.
- 2Brown the onions until deep golden — this builds the sweet, caramelized base unique to tehri.
- 3Use a pressure cooker for authentic texture; 2 whistles is perfect for dal and rice together.
- 4Let pressure release naturally — quick release can burst the rice grains and make tehri sticky.
- 5Fluff with a fork after adding garam masala and lemon juice to keep each grain separate.
- 6For extra aroma, crush cardamom pods gently before adding to release oils without scattering seeds.
Adapt it for your goals.
Vegan
Replace ghee with an equal amount of vegetable oil or coconut oil — keeps the dish fully plant-based while still providing richness for the tempering.
low oilLow-oil
Reduce ghee and oil to 1 teaspoon each, and dry-roast the whole spices for 30 seconds before adding a splash of water — cuts fat without losing the aromatic character.
high proteinHigh-protein
Increase chana dal to 1 cup and reduce rice to ½ cup, adjusting water to 2 cups — doubles the lentil protein and makes the dish more filling.
jainJain
Skip the garlic and onion, use asafoetida (hing) in the tempering instead, and substitute green chili with black pepper — adheres to Jain dietary restrictions while keeping the flavour robust.
Why this is on our healthy list.
High in Plant Protein
Chana dal (split chickpeas) provides a good source of plant-based protein, making this dish a satisfying vegetarian main that helps maintain muscle and energy.
Rich in Dietary Fiber
Both chana dal and basmati rice contribute fiber, supporting healthy digestion and promoting a feeling of fullness.
Low in Saturated Fat
With only 1 tablespoon of ghee and 1 of oil for the entire pot, this dish keeps saturated fat modest while still delivering rich flavour.
Contains Anti-Inflammatory Spices
Turmeric, ginger, and cinnamon are known for their anti-inflammatory properties — a regular inclusion in this North Indian classic adds subtle health perks.
Frequently asked questions
Yes, but expect a denser texture. Use ¼ cup less water and reduce cooking time by 1 whistle, as non-basmati varieties need less liquid and cook faster.
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