Gheeya Daal Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Gheeya Daal Recipe | Food Diaries
Gheeya Daal Recipe | Food Diaries

Gheeya Daal will blow your mind with its classic desi flavor and aroma that makes it even more irresistible.

Watch this Masala TV video to learn how to make Gheeya daal and Ginger white chocolate cake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 26 March 2021.







  • Channa Daal 1 Cup
  • Zucchini 2 diced
  • Tomato chopped 1
  • Onion chopped 1
  • Green Chilies chopped 2
  • Garlic paste 1 tsp
  • Ginger paste 1 tbsp
  • Turmeric Powder 1 tsp
  • Red Chili Powder 1/2 tsp
  • All spice powder 1tsp
  • Coriander Powder 1 tsp
  • Mustard Seeds 1 tsp
  • Clarified butter 1tbsp
  • Oil 1 tbsp
  • Salt 1 tsp
  • coriander leaves for garnish 1 tbsp
  • lemon juice 1 tbsp


Heat oil, add mustard seeds and let crackle, then add the onion. Cook till it is golden brown.
Add tomato and cook, then add the turmeric, red chilli powder, zucchini and all spice powder. Add the soaked daal, water, coriander powder and let the daal cook. Once done add lemon juice and garnish with chopped coriander. Serve it with rice or roti. Add the ghee when serving it hot.


  • White chocolate, chopped 450g
  • Unsalted butter 300g
  • Sour cream 500g
  • Flour 2 1/4 cups
  • Ground ginger 3 tsp
  • Eggs 5
  • Caster sugar 300g
  • White chocolate caramel glaze:
  • Caster sugar 160g
  • Cream 200ml
  • White chocolate, chopped 200 grams
  • Salt to sprinkling

Melt white chocolate with butter and stir until smooth. Cool for 10 minutes. Place remaining ingredients in a bowl. Add cooled chocolate mixture and mix until smooth. Pour into greased and lined pan and bake at 180 degrees C for 1 hour until edges are set (centre will still be wobbly). Loosely cover with foil and bake for a further 1 hour 20 minutes or until a skewer inserted into the centre comes out clean with a few moist crumbs. Stand in pan for 30 minutes, then invert onto a wire rack to cool completely. For the glaze, heat sugar in a steel saucepan. Cook, swirling pan, for 3-4 minutes until a golden caramel forms. Add 2 tbsp water, caramel will sieze, but will come back together when it simmers. Gradually whisk in cream and bring to the boil. Place chocolate in a heatproof bowl and pour in hot caramel. Set aside for 2-3 minutes, then stir until melted and smooth. Cool slightly, then pour glaze over cake, letting it drip over the sides. Sprinkle with salt flakes to serve.

Gheeya Daal Recipe in Urdu and English

At Masala TV you can check complete Gheeya Daal Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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