Chana Dal Recipe | Meat with bengal gram

    Bengal gram, popularly called as Chana Dal is one of the commonly available pulse seed in Bangladesh, India, Pakistan, and Nepal. Although there are different ways of cooking and eating Bengal gram, its recipe with beef, cow’s lever or bones is yet the most attractive menu and regarded as a very tasty food. This item is usually cooked while meals are arranged for a large mass, called as ‘mesban’ in Bengali slang in the south-eastern districts of Bangladesh. Chana dal with meat matches with white rice, but good for eating paratha, nan-roti or plain bread. Normally, the gravy is more liked, but as the Bengal gram soaks water content, the gravy does not remain long time after cooking.


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    • 1 kg Beef with bones
    • 1 cup Begal gram
    • 1 onion
    • 2 tsp red chili powder
    • 2 tsp turmeric powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tsp hot spice powder
    • 2 tbsp cooking oil
    • 2 tsp salt


    1. Heat oil in a pan and put all spices.
    2. Heat oil in a pan and put all spices.
    3. Cook for 30 minutes.
    4. When water is dried add Bengal gram. Stir in the pan for one minute. Add 3 cups hot water. Cook for another 20 minutes.
    5. When Bengal gram and beef is properly cooked and water level reduces to the food level, take out of the burner. YOur tasty and delicious meat with Bengal gram chana dal recipe is ready to serve.


    Serve this recipe with tortilla or bread or rice or pulao.

    See it on my blog

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