Gongura Chana Dal

Gongura Chana Dal


  • 2/3 cup Indian split chickpeas (chana dal), rinsed and soaked 30 minutes in warm water
  • 3 tablespoons grapeseed oil
  • 1 onion, chopped
  • 1 jalapeño chili, chopped
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 34 curry leaves
  • 1/2 teaspoon turmeric
  • 2 cups gongura leaves (you may use spinach)
  • 2 pods dried sweet tamarind, shelled, insides soaked in 1/2 cup hot water
  • 1 teaspoon red chile pepper powder
  • Sea salt, to taste


In a large saucepan, heat the oil over medium-high heat. Add the mustard seeds, cumin seeds, and curry leaves. Let sizzle for 1 minute. Add the onion and the jalapeño chili and sauté for 2 minutes. Add the turmeric and cook, stirring often, until the onion is translucent, about 4-5 minutes. Add the chana dal and 1 1/2 cup of water. Cover and cook until the chana dal is halfway cooked, about 5-10 minutes. Drain tamarind reserving water. Using your fingers, remove the flesh from the pods and add to dal, along with soaking water. Add gongura, salt and chili powder, and more water, as needed. Cover and cook 5-10 minutes more, until fully cooked. Bon appétit!

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