Channa Dhal (Curried Chick-Peas)

Channa Dhal (Curried Chick-Peas)

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Servings: 6
Calories: 224


  • 12 oz Dried chick-peas soaked in cold water overnight and drained
  • 1 tsp Salt
  • 1 1/2 oz Ghee or clarified butter
  • 1 tsp Cumin seeds
  • 1 Medium onion chopped
  • piece 2 1/2 cm 1 in Fresh root ginger, peeled and chopped
  • 1 tsp Turmeric
  • 1/2 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Garam masala
  • 1/4 tsp Hot chilli powder
  • 1 Tbs Chopped coriander leaves


  • Put the chick-peas in a saucepan and cover with about 1 1/2litres (2 1/2 pints) 6 cups of water and the salt. Bring to the boil. Reduce the heat to low, half-cover the pan and simmer for 1 hour.
  • Melt the ghee or clarified butter in a saucepan. Add the cumin seeds and cook for 1 minute. Add the onion and ginger and fry until the onion is golden brown.
  • Combine the turmeric, ground cumin, coriander, garam masala, and chilli powder with 2 tablespoons of water to make a smooth paste. Add the paste to the onion mixture in the pan and fry for 3 minutes, stirring constantly. Add the chick-peas and cooking liquid and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover and simmer for 30 minutes, or until the chick-peas are tender but still firm. Adjust the seasoning if necessary.
  • Transfer the mixture to a warmed serving dish and sprinkle over the coriander leaves before serving.
Calories: 224 kcal
Carbohydrates: 37 g
Protein: 12 g
Fat: 4g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 412 mg
Potassium: 556 mg
Fiber: 11 g
Sugar: 7 g
Vitamin A: 86 IU
Vitamin C: 4 mg
Calcium: 80 mg
Iron: 4 mg
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