Chana Dal Sabzi | Ramruch | Traditional Bihari Style Recipe

This chana dal sabzi, also known as Ramruch, is a traditional Bihari-style Indian recipe made from soaked and ground chana dal. A rare, rustic dish packed with flavor and family tradition.

Course Main Course

Cuisine Indian

Keyword chana dal sabzi

Prep Time 20

Cook Time 40

Setting Time 30

Total Time 1 30

Calories 2467kcal

Author Puja

Equipment

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