There are two kinds of chana daal in Pakistani homes: the thick, dry bhuna kind that goes with paratha, and the soupy shorba wali kind that goes with plain white rice. In my house, the second one wins every time. Ammi always said a good chanay ki daal should be soft enough to press between your fingers, but every grain should still hold its shape, sitting in a thin, golden shorba that soaks into the rice.
That is exactly what this recipe gives you. The daal is soaked, boiled until just tender, and then simmered in a light masala of onion, tomato, garlic and ginger. It is not mashed or thickened, so the shorba stays loose and comforting. At the end, a sizzling tarka of zeera and a whole green chilli goes on top, with a handful of fresh coriander. Simple food, but the kind you crave on a cold evening.
If you love daal, you will also enjoy my jungli mix daal and the full daal chawal thali. And for something crispy on the side, try tali hui hari mirch.
Why You’ll Love This Chana Daal
- Soft but whole grains: the daal cooks through without turning into a mash.
- Light, soupy shorba: perfect for pouring over rice.
- Simple ingredients: daal, onion, tomato and everyday spices.
- Healthy and filling: chana daal is full of protein and fibre.
Ingredients You Need
Chana daal (split Bengal gram): washed and soaked for at least 1 hour.
For the masala: oil, onion, tomato, ginger garlic paste, turmeric, red chilli powder, coriander powder, salt and a little garam masala.
For the tarka: oil or ghee, cumin seeds (zeera), a whole green chilli and a couple of garlic slices.
To finish: fresh coriander leaves.
My Tips for the Best Shorba Wali Daal
- Always soak the daal. Soaking for 1 to 2 hours makes it cook faster and more evenly.
- Don’t overcook. Check the daal after 20 minutes of boiling; it should be soft when pressed but not mushy.
- Skim the foam. Remove the white foam while boiling for a cleaner taste and clear shorba.
- Use the daal water. Add the boiling water from the daal to the masala; it carries the flavour.
- Adjust the consistency at the end. Add hot water if you want it thinner, or simmer uncovered for a few minutes if you want it thicker.
- Tarka right before serving. The sizzle of fresh zeera is what makes the daal smell amazing.
What to Serve With Chana Daal
Plain boiled rice is my first choice, with a simple kachumber salad and some achaar on the side. It is also lovely with hot roti or chapati. For a full home-style meal, add a dry sabzi like aloo or bhindi.
Storing and Reheating
Chana daal keeps well in the fridge for up to 3 days. It thickens as it cools, so add a splash of hot water while reheating. You can also freeze it for up to a month. Make a fresh tarka when reheating for the best flavour.
Chana Daal Shorba Wali
Ingredients
Method
- Drain the soaked daal. Add it to a pot with 4 cups of water, turmeric and salt. Bring to a boil and skim off the foam.
- Cover and simmer on low-medium heat for 25 to 30 minutes until the daal is soft but still holds its shape. Keep the cooking water.
- In another pan, heat oil and fry the onion until light golden. Add ginger garlic paste and fry for 30 seconds.
- Add tomato, red chilli powder and coriander powder. Cook for 4 to 5 minutes until the tomato is soft and the oil starts to separate.
- Pour the boiled daal with its water into the masala. Mix gently, add more hot water for a soupy shorba, and simmer for 10 minutes. Stir in the garam masala.
- Heat oil or ghee in a small pan. Add cumin seeds and garlic slices and fry until the garlic is light golden. Add the whole green chillies for a few seconds.
- Pour the sizzling tarka over the daal, garnish with fresh coriander and serve hot with plain rice or roti.
Notes
Frequently Asked Questions
Do I need to soak chana daal?
Yes, I recommend soaking for at least 1 hour. Unsoaked chana daal takes much longer to cook and can stay hard in the middle.
Can I make chana daal in a pressure cooker?
Yes. Pressure cook soaked daal with water, salt and turmeric for 2 whistles on medium heat, then add it to the cooked masala and simmer for 5 minutes.
Why is my chana daal not softening?
Old daal, hard water or adding tomatoes too early can slow the cooking. Boil the daal fully before adding it to the tomato masala.
What is the difference between chana daal and chickpeas?
Chana daal is made from split, skinned black chickpeas (kala chana). It is smaller, sweeter and cooks faster than whole white chickpeas.
How do I make the shorba thicker?
Lightly mash a spoonful of the cooked daal against the side of the pot and simmer uncovered for a few minutes.
