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Bengal Gram in Onion-Tomato Gravy

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  Salad  Vrat
Bengal Gram in Onion-Tomato Gravy

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Soaking Time: 4-5 hours

Serves: 3


1 1/2 cup bengal gram

1/2 cup finely chopped onions

1/2 cup tomato puree

2 teaspoon grated ginger

1 teaspoon garlic paste

2 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon cumin seeds

2-3 curry leaves

A pinch of asafoetida


2 tablespoon ghee (clarified butter)



Soak chana dal in water for 4-5 hours. This process is very important otherwise it will take longer time to cook.

Take a pan and heat ghee. Add cumin seeds, asafoetida, curry leaves, ginger, garlic and stir it for 2-3 times. Add onions and saute it for 3-4 minutes till it turns translucent. Add tomato puree, salt, red chilly powder, turmeric powder, garam masala and let it simmer for 1-2 minutes more.

Remove water from chana dal, add it to the gravy, add 1 cup of water and mix it well. Close the lid and let it cook on medium flame. Check it after sometime to see if it is done by pressing the dal with fingers. If it crushes then it is done or let it cook for some more time till it is done. Check the water, if there is a need add some more water. It also depends upon the consistency of the gravy you want to have.

Serve it hot it rice, roti or parathas.