06 December 2012,23:38 by

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Serves :

Preparation Time :
12 hours

Cooking Time :
45 minutes

Preparation Method :

  • Boil the dhaal in the water until it is soft but not mushy. Drain and set aside.
  • Heat the oil in a saucepan and fry the onion until golden brown, then add onion and mustard seeds and curry leaves.
  • After a few seconds, add the sliced tomatoes, the ginger root, garlic and chilli powder, and stir-fry over a medium heat.
  • Then add in the fenugreek leaves, chana dhaal and salt and stir-fry for about 2 minutes.
  • Add the fresh coriander and the chopped green chillies. Cover, lower the heat and cook for further 5 minutes.
  • Serve hot with chapatti .


  • 250 grams chana dhaal, (soaked overnight if possible, Pick over and wash the chana dhal) 
  • 150 ml water
  • 4 tablespoons sesame oil
  • 1 medium onion, peeled and chopped
  • ½ teaspoon mixed onion and mustard seeds
  • 4 curry leaves
  • 2 tomatoes, sliced
  • ½ teaspoon diced and crushed ginger root
  • ½ teaspoon crushed garlic
  • 1 teaspoon chilli powder
  • 1 bunch fresh fenugreek leaves, or 1 tablespoon dried 
  • 1 teaspoon salt
  • 2 tablespoons fresh coriander, washed and chopped
  • 3 green chillies, finely chopped, deseeded if desired

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