Budget Chana Dal (Split Chickpea Curry)


Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 minsCuisineCooking MethodDiet, , , , Tags, , , ,

One pot, budget curry made from simple ingredients makes for a nutritious and delicious lunch or evening meal that's tasty as heck.

 1 tbsp olive oil
 200 g chana dal (split chickpeas) - soaked in water for at least 2 hours
 1 onion, chopped
 1 tbsp chopped fresh or frozen ginger
 2 cloves of garlic, chopped
 1 tsp salt
 2 tsp garam masala
 1 tin tomatoes (400g)
 800 ml water
 100 ml coconut milk (optional)


Drain the chana dal and rinse with fresh water


Heat the oil in a large shallow dish with a lid


Fry the onion, garlic and ginger until soft


Stir in the garam masala and salt then the tinned tomatoes


Add the chana dal, one tin of water (400ml) bring to a simmer and simmer for 40 minutes


Add the second can of water (400ml) as soon as the chana starts to stick a little or look a little dry


After 40 minutes simmering remove from the heat and place the lid on for a further 10 minutes.


Serve as is or stir in some coconut milk if you prefer a creamier curry.


  1. Paula Winters on 13th January 2021 at 5:26 pm

    Looks delicious, and from store cupboard ingredients too! Is the recipe definitely one serving? 200g chickpeas seems a lot!

    • Jenny Tschiesche on 25th January 2021 at 9:44 am

      Thanks for bringing this to my attention Paula. It should say four portions! I will change it.

  2. Michaela on 28th August 2021 at 2:05 pm

    Forgive me. Did I misread the method? When do you put the chicken peas in?

    • Jenny Tschiesche on 13th September 2021 at 2:28 pm

      I have added that in now. Sorry about that.

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