Chana dal sabzi isn’t just another everyday curry. In our home, we called it Ramruch — a silky, rustic sabzi made from whole chana dal that’s soaked, ground, and cooked into melt-in-the-mouth cubes.
It’s simple, soulful, and brings back the warmth of old-school Indian kitchens. If you love traditional Indian recipes or unique homemade chana dal curry, this one is a must-try. (step-by-step-recipe-video)
About Traditional Chana Dal Sabzi:
Some recipes don’t exist on the internet, just like this soaked chana dal recipe — not because they aren’t delicious, but because they’ve quietly lived inside homes, passed down from one generation to the next.
Ramruch also called as chana dal sabzi is one such dish.
You won’t find this version in cookbooks or restaurant menus. It starts with whole chana dal, soaked and coarsely ground, then cooked to a thick paste and set into slabs.
Once firm, it is cut into pieces and gently added in a spiced tomato-based curry.
Unlike besan-based sabzis, this preparation brings out the nutty, hearty flavor of chana dal.
There is no steaming, no deep frying — just honest ingredients and time-tested technique.
It was a regular part of meals at home, yet always felt special.
We never questioned the name Ramruch (chana dal sabzi). It just meant comfort, tradition, and a meal everyone looked forward to.
And now, I’m so happy to share this almost-forgotten Bihari style chana dal sabzi with you.
Serving Suggestion:
This homemade chana dal curry goes well with roti, paratha, or even steamed rice.
Tastes amazing with a side of green chutney or a spoon of mango pickle.
For a fuller meal, pair itwith boondi raita or plain curd.
Storage Suggestion:
Store the leftover chana dal sabzi in an airtight container in the refrigerator.
Keeps well for 2–3 days.
Reheat on low flame; avoid over-stirring to prevent breaking the pieces.
If you are making extra, store the pieces and curry separately. When ready to serve, heat the curry first, dip the pieces in gently, and then serve hot.
Pro Tips:
Grind the chana dal coarsely — not into a fine paste.
Cook the ground dal mixture on low flame until it thickens and leaves the sides.
Let the mixture cool down completely before cutting it into pieces, or you can cut it once it has fully set and cooled.
Use mustard oil for an earthy, traditional flavor.
To avoid breaking the pieces, add them to the gravy just before serving. Some pieces may break slightly, but that’s completely normal and won’t affect the deliciousness of the dish.
Why You Should Make This Bihari Style Chana Dal Sabzi:
Unique recipe you won’t find easily online.
Made with simple pantry ingredients.
Packed with plant-based protein from chana dal.
Looking for More Such Recipes Like This:
Besan ke Gatte ki Sabzi Recipe
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Basic Ingredients Used to Make this Chana Dal Sabzi Recipe:
Chana Dal: Chana dal is the core of this chana dal sabzi—it gives the dish structure, protein, and a nutty richness that makes every bite hearty and satisfying.
Garlic: Adds depth and bold aroma to both the dal and the gravy.
Ginger: Brings warmth, aids digestion, and balances the richness.
Green Chillies: Offers a fresh, sharp heat.
Tomatoes: Adds richness and a mild tang, helps thicken the gravy naturally, and balances the overall spice mix with gentle acidity.
Onions: Adds sweetness and volume to the gravy.
Water: Used to adjust consistency while grinding and cooking.
Coriander Leaves: For garnish and a touch of freshness.
Mustard Oil: The signature flavor carrier; adds sharpness and authenticity.
Spices: I have used spices like coriander powder, cumin powder, garam masala powder, turmeric powder, and chilli powder to bring out the bold, layered flavors in this homemade chana dal curry.
Hing (Asafoetida): Enhances flavor and supports digestion.
Salt: Essential seasoning that balances all other flavors.
Whole Dry Red Chillies: Adds smoky heat and visual appeal.
Chana Dal Sabzi | Ramruch | Traditional Bihari Style Recipe
Ingredients
For the Dal Mixture (to grind):
- 500 gm Chana Dal soaked for 4–5 hours
- 15 cloves Garlic
- 2 inch Ginger
- 4 Green Chillies
- water a little
To Cook ground chana dal:
- 1/3 cup Mustard Oil
- Asafoetida a pinch
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 2 tsp Salt or to taste
For Greasing and Setting:
- Mustard Oil to grease the thali
For Shallow Frying:
- Mustard Oil as needed
Spices Mixture (for gravy)
- 2 tbsp Dhania Powder coriander powder
- 1 tbsp Jeera Powder cumin powder
- 1/2 tsp Garam Masala
- 1 tbsp Kashmiri Red Chilli Powder
- 1/2 tsp Haldi turmeric powder
- Little water
For the Gravy:
- 1/4 cup Mustard Oil
- Asafoetida a pinch
- 1 tsp Cumin Seeds
- 3-4 Whole Dry Red Chilli
- 3 Onions finely sliced
- 10 cloves Garlic crushed
- 2 inch Ginger crushed
- Spice Mixture that we soaked
- 3-4 Tomato
- Salt to taste
- Water as needed for the gravy
- Coriander Leaves handful, chopped
Instructions
Soak and Grind:
- Soak chana dal for 4–5 hours. Drain the water completely.
- Grind it coarsely along with garlic cloves, ginger, green chillies and little water. Do not make it smooth or watery.
Cook the Dal Mixture:
- Heat oil in a pan.
- Add hing aad cumin seeds. Let it splutter.
- Add gound chana dal, turmeric powder and salt. Mix well.
- Cook the ground mixture on medium heat, stirring continuously.
- Cook until the mixture thickens or dry and starts leaving the sides of the pan.
Mash and Set:
- Transfer the cooked dal mixture to a large thali.
- While still warm, mash it thoroughly with your hands to make it soft.
- Grease another thali, transfer the miture and press the mashed mixture evenly into it.
- Let it cool slightly and cut into barfi- or diamond-shaped pieces.
Shallow Fry:
- Heat mustard oil in a pan and shallow-fry the cut pieces until golden brown and crispy.
- Fry few pieces at a time. Do not overcrowd and turn gently, so that the pieces doesn’t break)
- Once done, set aside.
Soaking Masala:
- In a bowl add coriander powder, cumin powder, garam masala powder, kashmiri red chilli powder, turmeric powder.
- Add little water and mix the spices well and set aside.
Prepare the Masala Gravy:
- Heat 1/4 cup mustard oil until it smokes slightly, then reduce the heat.
- Add a pinch of hing and cumin seeds.
- Add whole dry red chilli (broken).
- Add sliced onions, saute until golden brown.
- Now add crushed garlic and ginger, saute util the raw smell goes.
- Now add soaked masala’s. Cook until the raw smell goes off.
- Now add sliced tomato and salt, give it a nice stir.
- Cover and cook until the tomatoes gets mushy on low flame.
- Add water to make a gravy (as per your desired consistency) and bring it to a boil.
- Now add chopped coriander leaves.
- Gently add the fried chana dal pieces into the gravy. Let it boil and switch off the flame.
- You can also add pieces in the gravy while serving.
- Both ways they are tasty.
- Serve hot with roti or rice. This sabzi tastes rich, rustic, and full of comfort — a true taste of home.
Nutrition
Frequently Asked Question About Chana Dal Sabzi:
Is this the same as pitod ki sabzi?
No. Pitod is usually made with besan (gram flour), while Ramruch is made with soaked and ground chana dal.
Why is it called Ramruch?
That’s what it was called in our home. It may not have a dictionary meaning, but it holds emotional value for us.
Can I make this ahead of time?
Yes! You can make both the set pieces and the gravy in advance. Just store them separately and combine before serving.
What should I do if the pieces break in the gravy?
Don’t worry! Some breaking is natural and doesn’t affect the taste. Just handle gently while stirring.
Is this recipe vegan?
Yes, the entire recipe is vegan as long as you use mustard oil instead of ghee.
Why is it called Ramruch?
That’s what it was called in our home. It may not have a dictionary meaning, but it holds emotional value for us.
Can I make this ahead of time?
Yes! You can make both the set pieces and the gravy in advance. Just store them separately and combine before serving.
Can I make this dish without onion and garlic?
Yes, you can skip onion and garlic to make a satvik version. Just adjust the spices for more flavor.
Can I double this recipe for a large gathering?
Yes, this recipe can easily be doubled. Just make sure to cook the ground dal mixture in batches if needed to ensure even thickening.
What’s the best way to reheat leftovers?
Reheat the gravy first, then gently add the pieces and heat through on low flame. Avoid over-stirring to keep pieces intact.
Can I shallow fry the pieces ahead of time?
Yes, you can fry the pieces in advance and store them separately. Just warm them in the gravy before serving.
Does this dish have to be spicy?
You can reduce or skip the green chillies and red chilli powder to make a milder version, especially for kids.
My Recommended Product:
A good-quality mixer grinder makes all the difference while grinding soaked chana dal. I personally recommend using the below listed Mixer grinder – it’s powerful, efficient, and gets the texture just right without overheating.
I only recommend products I’ve personally used or truly believe in for home cooking.
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- Model Type & No. SUJATA MG02 MIXER GRINDER Motor Heavy duty, universal types 1000 Watts with double ball bearing. Power Supply 230 to 240 Volts, AC 50-60 Hz. Power Consumption 1000 Watts on maximum load. Rating 90 minutes. Speed Control 3 speed Rotary switch with pulse action. Motor Speed No load speed maximum 25000 R.P.M. Protection Class I double insulated. Flex Cord P.V.C. approx. 2.15 meters usable with 6 Amp. 3 pin plug. Net Weight with Carton Approx. 6.30 Kg. Dimensions(in Cms.) 54.9 x 27.80 x 37.50 L * W * H Capacity of Jars Stainless Steel (S.S.) Blender Jar – 1.50 Ltr. Dry Grinder Jar – 1 Ltr. Chutney Jar – 0.5 Ltr.
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