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+ servings
Channa dal Khatta

Creamy Channa Dal Khatta

A scoop of creaminess sans the heaviness of cream
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Dish, sidedish, Traditional
Cuisine diabetic friendly, gluten free, Indian, Pressure cooker, Summer, Vegetarian, Winter
Servings 6 people


For pressure cooking

  • 1 cup Channa Dal Split bengal gram, kadala parippu

For the gravy masala

  • 2 tbsp cooking oil
  • 1/2 tsp black cumin
  • 2 dry red chilli
  • 1 large Onion sliced
  • 1-2 Green chillies slit
  • 1 tsp fresh ginger root grated
  • 2 medium Tomato sliced
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1/2 tsp garam masala powder

for stirring in

  • 3 tbsp low fat yogurt
  • 1 tbsp coriander leaves chopped


  • Rinse and Soak the Channa dal for 15 minutes.
  • Pressure cook the channa dal with knuckle deep water for three whistles or 10 minutes on a simmer
  • Meanwhile, clean and get the vegetables ready Grate the ginger after scraping of the skin. Slit the chillies Slice the tomatoes Peel and slice the onions ( red or purple taste better)
  • Cool down the pressure cooker and when the pressure subsides, open and mash the contents.
  • Into a Wok, add the cooking oil followed by the black cumin seeds and red chilli
  • When the aroma form the black cumin arises add the onions, ginger and chillies
  • Saute till the onions are translucent and semi caramelised
  • Now add the tomatoes, salt and turmeric powder. Saute well
  • Add the cooked, mashed dal and garam masala into the wok and stir well. If the dal is too thick add half cup water.
  • Allow this mixture to simmer for 5 minutes
  • Remove from heat and allow it to rest for 5 minutes.
  • Stir in the yogurt and coriander leaves. Do not stir in the yogurt to simmering dal as it tends to curdle
  • Cover and allow the coriander flavour to infuse. Serve hot.
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