Dinner · Raat jo Khado
Channay ji Tikhi Dar
Spicy Bengal gram lentil (chana dal)
A firm-textured, spicy and tangy dish of whole Bengal gram (chana dal) grains kept separate rather than mushy.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Wash the lentil thoroughly and soak it in water for about .
Drain the lentil, put it in a deep vessel (toap) with fresh water and cook on a medium flame until tender. Keep the grains firm and separate — do not overcook them to mush.
In a separate pan, heat the oil on a medium flame. Add the asafoetida, chopped green chillies and finely chopped ginger and temper until aromatic.
Add the cooked lentil to the tempering, then the turmeric, coriander powder and red chilli powder. Add the souring agent, the 1½ cups of water and the salt.
Mix gently so the lentils do not break. Simmer for about and adjust the seasoning if needed.
Garnish with chopped coriander leaves and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Tips: the key is keeping the lentils firm, so avoid overcooking; raw mango powder gives a deeper tang while lemon gives freshness; let the dish rest briefly before serving for a richer flavour.
Dry Channay ji Dar (saagbiri filling)
Same spices but no added water; used as the stuffing for saagbiris (Bhatia-style samosas) and other savoury snacks.
Dar Pakwan style
Make it slightly thinner and serve with crisp pakwan as the classic Dar Pakwan breakfast.
Khatti Dar (tangy version)
More raw mango powder, tamarind water or lemon juice; pairs well with fried breads.
Tikhi Dar (extra-spicy version)
More green chillies or red chilli powder.
Festival breakfast platter
Serve with pakwan, attay jo seero and fried green chillies for a festive or weekend breakfast.
Serve with
Traditionally with pakhwan (crisp flatbread) and phulko (soft flatbread), and attay jo seero as part of a traditional breakfast.
Recipes mentioned here
Nutrition
EstimatedPer serving
450 kcal
- Protein
- 23 g
- Carbohydrate
- 72 g
- Fat
- 8 g
The recipe serves 3–4.
Whole recipe
1,560 kcal
- Protein
- 82 g
- Carbohydrate
- 252 g
- Fat
- 28 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Refrigerate 2–3 days; reheat gently with a little water; flavours deepen over time.
About this dishDid you know?, Cultural note
Did you know?
Keeping the lentils whole and separate gives a texture unlike most lentil curries.
Cultural note
Both a standalone dish and a versatile base in Thathai Bhatia cooking, famously the stuffing of saagbiris (made dry, without water).
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos