Chana Dal (Bengal Split Gram Lentil)

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian



  • 2 cups chana dal (bengal split gram)
  • 1/2 teaspoon turmeric
  • 1 tablespoon raw cane sugar
  • 1 serrano chili, chopped finely
  • 2 tablespoons canola oil
  • 1 chile de arbol
  • 1 dried bay leaf
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • salt and pepper to taste
  • 1/2 cup thawed frozen coconut slices, chopped into 1/4 inch pieces


  1. Combine dal, turmeric, raw sugar, and chili in a pot.  Add 6 cups of water, bring to a boil, and then simmer for 20 minutes.
  2. Heat oil.  Add chile, bay leaf, cumin, and fennel.  Let splutter.  Add to dal mixture along with salt, pepper, and coconut.  Let boil for another 10 minutes.  Enjoy with roti or puri (Indian wheat breads)!
This entry was posted on Thursday, May 16th, 2013 at 5:37 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
2 Responses to “Chana Dal (Bengal Split Gram Lentil)”
Anonymous Says:
May 22nd, 2013 at 5:16 pm

Can I use ghee instead of canola oil in your recipes? Canola is terribly unhealthy.
Thank you for a great blog!

Hi! I like to use expeller-pressed canola oil for that reason but organic ghee made from grass-fed cows would be a great substitute here as well as in any other Indian recipes. Enjoy! :)

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