Comforting goodness… like a chunky lentil soup… this mixed daal is so easy to make with just pantry ingredients, super flavourful and delicious and will rival any restaurant daal! All made in my gorgeous new @stellarkitchenware saucepans!

Chana & Urad Daal

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 cups Channa Daal
  • 1 cup Urad white daal
  • 2.5 tsp Salt
  • 1 tsp Turmeric ground
  • 0.5 tsp Cumin
  • 0.5 tsp Coriander
  • 0.5tsp Chilli powder
  • 50g Butter unsalted
  • 2 tbsp Oil
  • 2 tsp Cumin seeds
  • 3 small Onions, chopped small
  • 6 fresh Curry leaves (optional)
  • 1.5 tbsp Ginger, minced
  • 1.5 tbsp Garlic, crushed
  • 1 large Tomatoes, chopped
  • 1 tsp Shaan Dopiaza Mix (optional)
  • 2 Green finger chillis, chopped fine
  • 1 Large handful coriander, chopped
  • Small knob ginger, julienned


  1. Add the daals to a heavy based saucepan and wash them several times
  2. Drain the liquid and then fill the saucepan with cold water (about 1 litre)
  3. Place on the hob on a high heat and bring to a boil
  4. Add the salt, turmeric, cumin, coriander and chilli powder but do not stir it into the daal just mix the spices into the froth on top
  5. After about 15 mins of boiling or when the water gets low, add another 200ml boiling water
  6. After another 10 mins, add 200ml more boiling water, cover with a lid and turn the heat to medium low, repeat that process (WITHOUT STIRRING) a few times util you can see the daal is cooked (I did it a total of 6 times)
  7. Give the daal a mix after about 50 mins total cooking time, continue to let the daal cook for another 40 mins
  8. Meanwhile make the tadka - add the butter and oil to a small frying pan on low heat
  9. Add the whole cumin seeds and wait for about 20 seconds until they start to sizzle
  10. Immediately add the chopped onions, turn the heat up to med-high and sauté the onions until they start to colour a little
  11. Add the curry leaves, ginger and garlic, cook for a few minutes until starting to colour
  12. Add the salt and tomatoes, cook until tomatoes soften and oil starts to come out on the edges, about 15 mins, turn the heat to a low flame
  13. Add the green chilli, continue to cook another 10 mins
  14. The daal will take about 1.5 hours in total to cook, once you see it’s cooked well, tip in the tadka, stir it all up
  15. Add the fresh coriander and ginger
  16. Serve hot with rotis or rice
  17. Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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