Dal Thuvayal

Bengal gram based spread easy to prepare and it taste awesome. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Split Bengal Gram, Onion
Cuisine Tamil Nadu
Course Pickles, Jams and Chutneys
Prep Time 26-30 minutes
Cook time 16-20 minutes
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Dal Thuvayal

  • 1 cup Split Bengal Gram
  • 1 medium Onion
  • 6 cloves Garlic
  • 8 tablespoons Oil
  • 1/2 teaspoon Mustard seeds
  • 6 Whole dry red chilli
  • 2 tablespoons Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Black peppercorns
  • 1/2 lemon litres Tamarind
  • 1/4 teaspoon Asafoetida
  • to taste Salt


  1. Clean, wash and soak chana dal for half an hour. Drain. Peel, wash and finely slice onion and garlic.
  2. Heat two tablespoons of oil in a pan, add mustard seeds and when they crackle add whole red chillies, coriander seeds, cumin seeds and peppercorns and sauté for two minutes.
  3. Add sliced onion and garlic and continue cooking on medium heat for two to three minutes. Transfer to a flat dish to cool. Heat remaining oil in another pan and add soaked chana dal, tamarind and stir-fry on high heat for two to three minutes.
  4. Mix in asafoetida powder and salt. Remove from heat and transfer to a flat dish to cool. Grind the onion mixture and the dal mixture to a coarse paste, adding a little water, as required.

Nutrition Info

Calories 1920
Carbohydrates 134.7
Protein 45.1
Fat 133.6
Other Fiber Iron- 12.5mg