• 1 and 1/4 cup split peas (Chana Daal)
  • 3 cloves
  • 3 green Cardamon pods
  • 1 black Cardamon pod
  • 1 cinnamon stick
  • 2tsp salt
  • 900ml of water (Approx. 3 and 3/4 cups)


  • Wrap all the spices in a 15cm x 15cm cheesecloth, and make a small bundle.
  • Add the Chana Daal, water, salt, and the bundle of spices in a pressure cooker and cook for about 12 minutes on medium heat. (5 whistles of a pressure cooker)
  • Let the pressure cooker cool down before you open as it has built up steam. This also helps cook the lentils further.
  • If you don’t have a pressure cooker add all the above ingredients to a saucepan and bring to boil. Cover and simmer for 45-60 min. Once the time is up, test the softness of Daal. You should be able to easily squish the lentils between your fingers.
  • Take out and throw away the Spice Bundle.
  • Keep them aside.


  • 3-4 tbsp vegan butter/margarine
  • 1/4 onion/Approx. 25-30gms (finely chopped)
  • 1/2 tbsp finely chopped Ginger (Approx. 1/2 thumb)
  • 1/2 tbsp finely chopped garlic (Approx. 2 cloves)
  • 1/2-1 tsp red chilli powder (use as per taste)
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp coriander seeds
  • 2 bay leaves (I used fresh, but dry are fine too)


  • Heat up the butter in a large and deep non-stick pan.
  • Add bay leaves, coriander and cumin seeds and fry on high heat for about 1-2 minutes. Stir occasionally to avoid burning. The spices should be golden but not burnt.
  • Turn the heat to medium, add onions, ginger, and garlic and cook on for 2-4 minutes or until onions are golden brown.
  • Add Chillies and cook for another 30 seconds.
  • Add the Daal from earlier, mix well and bring to boil. (At this stage, add a splash of water if Daal is too thick for your liking)
  • Enjoy with rice or Roti.

* Depending upon the type of pressure cooker, times may vary it can vary between 10-15 min.

*You can also use slow cooker*

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