Hyderabadi Chana Dal

Name: Hyderabadi Chana Dal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 1 cup chana dal (soaked in water for 1 hour, drained); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp salt; 3 cup water (for pressure cooking dal); 2 tbsp tamarind paste; 1 tsp jaggery (grated); 1 pinch red chili powder; 2 tbsp ghee; 1 tsp cumin seeds; 6 pcs garlic (cloves, sliced thin); 2 pcs dried red chili (broken in half); 10 pcs curry leaves (fresh); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(55)

TASTE SCORE

8/10

A rich, velvety lentil dish with a distinct tang and subtle sweetness that defines Hyderabadi cuisine. Split chickpeas are simmered until buttery soft, then finished with a fragrant tempering of garlic, curry leaves, and red chilies. Tamarind adds the signature sour kick while a whisper of jaggery balances everything beautifully.

PREP

10m

COOK

35m

SERVES

1 KATORI

286 cal

SERVINGS

METHOD · 6 STEPS

prep · ~60 min
Soak the chana dal.
Wash the chana dal thoroughly under running water. Soak in enough water to cover by 2 inches for 1 hour. Drain well before cooking.
TIPSoaking softens the dal and reduces cooking time significantly. Don't skip this step.
pressure cook · ~20 min
Pressure cook the dal.
1.Add drained chana dal, chopped tomatoes, turmeric powder, and salt to the pressure cooker.
2.Pour in 3 cups of water and stir to combine.
3.Close the lid and pressure cook on medium heat for 4 whistles.
4.Let the pressure release naturally, then open the lid.
mix · ~7 min
Mash and season the dal.
1.Whisk the cooked dal vigorously with a spoon or wire whisk until smooth and creamy.
2.Stir in the tamarind paste, grated jaggery, and red chili powder.
3.Add a splash of water if the dal is too thick — aim for a pourable, soup-like consistency.
4.Bring to a gentle simmer on low heat for 5 minutes so flavors meld.
TIPWhisking while the dal is hot gives it that signature velvety Hyderabadi texture.
temper · ~3 min
Make the tempering.
1.Heat ghee in a small pan over medium heat until it shimmers.
2.Add cumin seeds and let them sizzle and crackle for 30 seconds.
3.Add sliced garlic and fry until golden brown and fragrant, about 1 minute.
4.Toss in the dried red chilies and curry leaves. Fry for 30 seconds until crisp and aromatic.
TIPWatch the garlic carefully — it goes from golden to burnt in seconds. Swirl the pan constantly.
mix · ~2 min
Pour the tempering over the dal.
1.Immediately pour the hot tempering over the simmering dal. It will sizzle dramatically.
2.Stir gently to swirl the tempering through the dal.
3.Turn off the heat and let it rest for 2 minutes.
TIPPour the tempering right off the heat for maximum aroma. That sizzle is flavor blooming.
garnish
Garnish with fresh coriander leaves and serve hot.
TIPServe with steamed rice, baghara rice, or roti. A squeeze of lemon on top brightens it further.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking chana dal for at least 1 hour is crucial for even cooking and a creamy texture.
2
Whisk the dal vigorously while hot to achieve the signature velvety Hyderabadi consistency.
3
Adjust the tamarind and jaggery to balance tang and sweetness to your taste.
4
Fry the garlic until deep golden — it infuses the ghee with nutty flavor.
5
Pour the tempering immediately off the heat into the dal for maximum aromatic bloom.
6
The dal thickens as it cools; add a splash of hot water when reheating to restore consistency.

RECIPE VARIATIONS