Chana Dal Rogha

Recipe by
Total Time:
2 hours
Rated 3 based on 100 votes
Cuisine: Indian Recipe
Difficulty: Medium

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How to Make Chana Dal Rogha

  • Put half of the ghee in a pan.
  • When ready, put 1/2 tsp of cumin seeds in it.
  • When it splutters, put in the pre-soaked chana dal.
  • Stir cook it on medium heat till the colour changes to light brown.
  • Take this out.
  • Put the remaining ghee in the pan.
  • Put remaining cumin and coriander with bay leaves; when they splutter, add the onion paste, and stir fry on medium heat till it turns light brown.
  • Put the fried chana dal and turmeric and chilli powder, and fry for another 3 to 4 minutes.
  • Shift this to a pressure cooker.
  • Add boiling water up to 2 inches above the dal, add garlic and ginger paste, and stir it once.
  • Add salt to taste.
  • Turn down the heat; let it cook for half an hour.
  • Open the cooker when the steam has cooled, and add the powdered garam masala. Close again for 5 minutes.
  • Addition of hing (asafoetida) or coriander leaves is optional.
  • Asafoetida can be added with cumin.
  • Add finely chopped coriander leaves while serving the dish.
  • Now add butter.
  • Serve it with khatti roti (made from curd or khamiri roti), turmeric fried rice, or plain rice.
  • Ghee is a must while serving.