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Indian

Jain Shahi Chana Dal

Jain shahi chana dal is a no-onion no-garlic Bengal gram dal with cashews, raisins and a tomato-ginger base.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Jain Shahi Chana Dal

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

Allow 2 hours of inactive soaking for the Bengal gram so the Jain chana dal cooks tender but stays chunky.

Method

  1. Cook the soaked gram with water and salt in a pressure cooker for 4-5 whistles, until the grains are tender but still look whole.

  2. In a thick pan, melt the ghee. Flash-fry the cashews to a golden hue, immediately dropping in the raisins until they just balloon. Extract and reserve the nuts and fruit.

  3. Into the residual flavored ghee, launch the cumin seeds. Upon crackling, bloom the grated ginger and slit green chillies for several seconds.

  4. Add the tomato puree. Cook it down until it darkens, thickens and releases fat at the edges.

  5. Add the cooked lentils to the reduction. Simmer gently for 5 minutes so the tangy, ginger-spiked base soaks into the grains.

    5 min

  6. Turn off the heat. Fold in the garam masala, the reserved nuts and the fresh cream.

  7. Conclude with fresh coriander garnish and serve.

How to tell it's done

The dal should be chunky, with tender chana dal, cashews and raisins in a glossy tomato base.

Nutrition

Per serving, from 2 servings.

344kcal

Where the calories come from

  • Protein12.8 g14%
  • Carbohydrate41 g46%
  • Fat15.8 g40%
Sugars
10.8 g
Saturated fat
6.3 g
Fibre
7.4 g
Sodium
607 mg
Calcium
70 mg
Iron
3.3 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Cook the tomato-ginger base well because there is no onion or garlic here. If the tomato stays raw, the dal tastes thin and sharp.

What to serve it with

Serve with Jain fada ni khichdi or crisp tandoori roti.

Common mistakes

The Jain shahi base tastes raw.
Cook the tomato-ginger reduction until glossy before adding the dal. Cashews and raisins cannot hide raw tomato.

Storing and reheating

Refrigerate Jain shahi chana dal in a covered container for up to 3 days. Reheat gently until hot; freeze for up to 2 months, though nuts and raisins soften.