Sukhi Chana Dal

Bikramjits.Kitchen's picture

Oct. 09, 2013

Delicious dry lentil preparation filled with a subtle flavor of Indian whole spices.


To cook lentils
Bengal gram 125 Gram (chana dal)
Turmeric powder 1/4 Teaspoon
Water 1 Liter
Salt To Taste
For tempering
Clarified butter 3 Teaspoon (ghee)
Cinnamon stick 1 Inch
Green cardamom 4
Cloves 3 (2
Cumin seeds 1/2 Teaspoon
Onion 1 Small , sliced
Other ingredients for dal
Sugar 1 Teaspoon
Black pepper powder 1/2 Teaspoon
Juice of lemon 1
Bay leaf 1
Fenugreek leaves 1/2 Teaspoon



1. Soak Bengal gram for 30 minutes in water and drain it.


2. Boil soaked dal in 1 litre water with turmeric powder and salt (to taste) for 20 minutes or until they are soft.

For Tempering:

3. In a pan, heat clarified butter. Add cinnamon, green cardamoms, cloves, cumin seeds, and sliced onion. Saute till onion turns light brown.


4. To the tempering mixture add the cooked lentils/dal, sugar, black pepper powder, lemon juice, bay leaf and fenugreek leaves. Stir gently. Add salt to taste.


5. Serve hot with paratha, naan or rice etc.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 355Calories from Fat 101

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 217 mg9.04%

Total Carbohydrates 53 g17.7%

Dietary Fiber 14 g56%

Sugars 12 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet