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Chef Priya
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Spicy Split Chickpea Curry

Chana Dal Masala

(47 reviews)
"

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.

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Spicy Split Chickpea Curry
Prep time:15 mins
Cook time:40 mins
Total time:55 mins

Protein

15g

Carbs

48g

Fat

9g

Calories

320 kcal

Servings:
4
VegetarianGluten Free

Ingredients

split chickpeas (chana dal)1 cup
(soaked for 2 hours)
yellow onion1 large
(finely chopped)
garlic4 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chilies2
(slit lengthwise)
tomatoes2 large
(pureed)
vegetable oil2 tbsp
saltto taste
fresh cilantrofor garnish
water3 cups

Spices

cumin seeds1 tsp
turmeric powder0.50 tsp
ground coriander1.50 tsp
red chili powder1 tsp
(adjust to taste)
garam masala1 tsp

Directions

Prepare the Base

  1. In a large pot, heat oil over medium heat.
  2. Add cumin seeds and let them crackle for a few seconds until aromatic.
  3. Add chopped onions and sauté for 8–10 minutes until golden brown.
  4. Stir in garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant.

Add Tomatoes and Spices

  1. Pour in the tomato puree and cook for 5 minutes until the oil separates from the mixture.
  2. Add turmeric, ground coriander, red chili powder, and salt. Stir well to combine.
Chef's tip: Cooking the spices in oil before adding water enhances their flavors, ensuring that the dish is aromatic and richly spiced.

Cook the Chickpeas

  1. Add the soaked and drained split chickpeas to the pot.
  2. Pour in 3 cups of water and bring to a boil.
  3. 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

  1. Stir in garam masala and let the curry cook for another 2 minutes.
  2. Garnish with fresh cilantro before serving.
  3. Pair with basmati rice or naan for a complete meal.
Chef's tip: For a richer flavor, add a drizzle of ghee or a squeeze of lime juice before serving.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.