How to make Chole Chana Dal -

Chickpeas and chana dal cooked together with chole masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Chole Chana Dal checkout Kale Chholay, Jain Punjabi Chole, Chana Pindi, Sindhi Chana . You can also find more Main Course Vegetarian recipes like Baby Potatoes In Spicy Yogurt Gravy Bharwan Lauki with Kadhi Red Pumpkin Shahi Paneer Palak Koftas in White Gravy

Chole Chana Dal

Chole Chana Dal Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 0-5 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chole Chana Dal Recipe

  • Chickpeas (kabuli chana) soaked 2 cups

  • Split Bengal gram (chana dal) soaked 1 cup

  • Tea bags 2

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Garlic cloves chopped 8-10

  • Green chillies slit 2

  • Onions sliced 2 medium

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Fenugreek powder 1/2 teaspoon

  • Chole masala 2 tablespoons

  • Dried mango powder 2 teaspoons

  • Garam masala powder 1 teaspoon

  • Yellow pepper juliennes for garnishing

  • Fresh mint sprigs for garnishing


Step 1

Pressure cook chickpeas and Bengal gram alongwith tea bags, ¼ teaspoon turmeric powder and salt in sufficient water for 8-10 whistles. When the pressure is released completely, remove cover, cool, strain and reserve the liquid.

Step 2

Heat oil in a non-stick pan. Add cumin seeds, asafoetida, garlic and green chillies and sauté for a minute.

Step 3

Add onion and sauté till it turns golden.

Step 4

Add remaining turmeric powder, red chilli powder, coriander powder, fenugreek powder, chole masala, dried mango powder, mix well and sauté for a minute.

Step 5

Add 2 cups reserved liquid and salt, stir to mix and bring it to a boil. Add the cooked chickpeas and Bengal gram, mix well and mash lightly with the back of a ladle.

Step 6

Add garam masala powder, mix well and cook for a minute. Cover and cook for 5-10 minutes or till the moisture is absorbed.

Step 7

Garnish with yellow pepper juliennes and mint sprigs and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.