Black Pepper Chana Dal (Bengal Gram)

We Bengali’s normally like our ‘mishti cholar daal’, what we have with luchi or sometime with rice. This version of chana daal/bengal gram is diifferent, this is neither sweet nor hot. Try this, you wouldn’t be disappointed.

Black Pepper Chana Dal
Black Pepper Chana Dal

Black Pepper Chana Dal (Bengal Gram)


  • Chana Dal/Bengal Gram- 200g
  • Onion- 1 medium size (finely chopped)
  • Garlic paste- 3/4 cloves
  • Ginger paste- 1/2 tsp
  • Sugar- 1 1/2 tsp
  • Black pepper- 1/2 tsp crushed
  • Cumin powder- 1/2 tsp
  • Turmeric powder- 1/2 tsp
  • Few slit green chilies
  • Mustard oil
  • Water
  • Salt

For Tempering

  • Dry red chili- 1 (broken into 2 pieces)
  • Cumin seeds- 1 tsp
  • Mustard oil- 3 tbsp
  • Green cardamom- 2 crushed
  • Cinnamon stick- 2-3 small size
  • Bay leaf- 1-2


Wash and soak chana daal for 4/5 hrs. Wash & pressure cook with water, 1 tsp salt, green chilies and 1tsp oil. Give it 6-7 whistles. After opening the lid of the cooker check the boiling, the daal should get mashed smoothly when pressed. If done then keep aside. Otherwise again pressure cook & need to check after 2-3 whistles.

Heat 3-4 tsp oil in a deep frying pan. Tamper with dry red chilies, black pepper, cumin seeds, bay leaf, cardamom and cinnamon stick. Once it splutters add the chopped onions, sautΓ© the onions till light brown in color. Now add the garlic paste and sautΓ© for 1-2 minutes more . Add ginger paste, cumin powder, turmeric powder & salt. Frying it on medium heat till the masala starts leaving oil.

Now add the boiled daal in this. Mix well. Add 1 1/2 cup water. If you want thick daal then reduce the water. Mine was semi thick. As I had this with rice, I need not cook the daal thick. If you want to have this with roti or paratha make the daal thicker. Give this a good boil, 10-15 minutes. Add the sugar, stir, boil for another 3-4 minutes. Remove from heat.

Your Black Pepper Chana Dal is ready to serve. You can garnish this with fresh coriander leaves.


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