Spicy Split Chickpea Curry
Chana Dal Masala
This curry is my ultimate comfort food, especially on chilly evenings. The split chickpeas absorb the spices beautifully, making each bite a burst of warmth and flavor.

Protein
15g
Carbs
48g
Fat
9g
Calories
320 kcal
Ingredients
Directions
Prepare the Base
- In a large pot, heat oil over medium heat.
- Add cumin seeds and let them crackle for a few seconds until aromatic.
- Add chopped onions and sauté for 8–10 minutes until golden brown.
- Stir in garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant.
Add Tomatoes and Spices
- Pour in the tomato puree and cook for 5 minutes until the oil separates from the mixture.
- Add turmeric, ground coriander, red chili powder, and salt. Stir well to combine.
Cook the Chickpeas
- Add the soaked and drained split chickpeas to the pot.
- Pour in 3 cups of water and bring to a boil.
- Reduce heat to low, cover, and let simmer for 25–30 minutes until the split chickpeas are tender and the sauce thickens.
Finish and Serve
- Stir in garam masala and let the curry cook for another 2 minutes.
- Garnish with fresh cilantro before serving.
- Pair with basmati rice or naan for a complete meal.
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