Black Lentil and Split Chickpea Dhal | Hari Ghotra
4.4/5 rating (14 votes)

Black Lentil and Split Chickpea Dhal

Mahaar Chole di Dhal

  • Heat Medium
  • Serves 4
  • Prep10 mins
  • Cook40 mins
Black Lentil and Split Chickpea Dhal

A thick whole black lentil and split chickpea mixed dhal.

Hari says

This thick lentil dhal has a creamy texture, and it’s made from a simple mixture of black lentils (also called Urid beans) and split chickpeas.

This combination gives it a wholesome earthiness, and the little yellow freckles throughout the dish look beautiful, too. Do experiment with different lentils though. They might seem dull little things but if you cook them right they release a range of textures, and when combined with some aromatic Indian spices they taste simply stunning. They are a healthy option, easy to make and make a nice change.

You should be able to find any of these lentils at Indian grocery shops but if you can't, look online or write to me and I’ll help you find some.

  • Ingredients
  • Method


  • 100g split chickpeas (chana)
  • 100g urid beans, washed and checked for stones
  • 1L water
  • 1 tsp salt


  • 1 tbsp vegetable oil
  • 1 small onion
  • 1 clove garlic, chopped
  • ½ tin or 200g tomatoes
  • 1 tsp ginger, grated
  • 1 chilli, finely chopped
  • 1 tsp turmeric
  • ½ tsp salt
  • 1 tsp garam masala
  • Handful of fresh coriander, chopped



  1. Put the lentils in the pressure cooker and add 1L of cold water.
  2. Add 1 tsp of salt put the lid on the pan and bring to the boil. Let the pan come to temperature and whistle once, then reduce the heat and leave to simmer for 30 minutes. After this time remove from the heat and leave the pan to cool - DO NOT REMOVE THE LID.


  1. Meanwhile in a medium sized pan heat oil and add the onion and garlic, fry until lightly browned.
  2. Reduce heat and add tomatoes, ginger, chilli, turmeric and ½ tsp of salt. Continue to cook so the tomatoes and onion have melted together to create a thick paste.
  3. Once the pressure cooker has cooled and the pressure has been released open the lid. Check the lentils are cooked by squeezing them between your fingers. If they are soft they are ready.
  4. Add the cooked dhal to the masala and stir, leave to cook for about 5 minutes.
  5. Stir in the garam masala and throw in the coriander to serve.

Nutritional information

Typical values* per Serving
Fat (g)1.6
of which saturates (g)0.1
Carbohydrates (g)9.6
of which sugars (g)2.5
Fibre (g)0.5
Protein (g)4.0
Salt (mg)0.41
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (6)

  • anna


    10 November 2017 at 20:01 |
    I'm not sure if you have to drain the lentil after cooking ?


    • Hari Ghotra

      Hari Ghotra

      10 November 2017 at 20:51 |
      Hi Anna I don't, I mix it with the masala and then leave it to simmer - stirring regularly so it doesn't burn on the bottom until its nice and thick and the consistency I like. Hope that helps. Hari


  • Hari Ghotra

    Hari Ghotra

    27 August 2015 at 10:53 |
    HiHi Audrey Its the chana that takes longer to cook so you could soak that overnight and then cook them both for 30-40 minutes. Make sure the lentils are cooked through and soft. Enjoy Thanks Hari


  • Audrey


    26 August 2015 at 13:02 |
    Hi Hari, I don't have a pressure cooker therefore how long should I cook the lentils or best to just soak over night? Many thanks


  • Hari Ghotra

    Hari Ghotra

    11 June 2015 at 08:10 |
    Thanks Nigel I will get that sorted out - I hope you enjoy the dish.


  • Nigel


    10 June 2015 at 18:06 |
    Hi Hari,

    For some reason this recipe doesn't seem to be cross-referenced under 'Vegetarian" - at least I couldn't find it there.


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Hari Ghotra