Chana Dal Recipe – Easy Split Bengal Gram Curry
Chana Dal is a comforting and protein-rich Indian lentil curry made with split Bengal gram, onions, tomatoes, and basic spices. This easy chana dal recipe is wholesome and perfect for everyday meals. Whether served with steamed rice, jeera rice, or soft phulka, it makes a satisfying lunch that the whole family will enjoy. If you’re looking for a healthy and budget-friendly Indian lentil curry, this chana dal is a must-try.
About chana dal
Chana Dal, also known as split Bengal gram (kala chana is split into halves without skin), is one of the nutrient-packed lentils in Indian cuisine. It is used in soups, curry, and dry sabzi, but nothing beat this Indian lentil curry.
The authentic chana dal recipe involves soaking split gram for some time in enough water. Then cook with basic spices and water in a pressure cooker until soft and tender. When they get that texture, prepare a tempering of onion, tomatoes, and ginger, and add cooked chana dal to the masala. Finish by adding coriander leaves, and this way the split Bengal gram curry is made.
This homemade chana dal has a creamy texture of tender lentils and a flavorful tempering that makes every bite satisfying. It pairs beautifully with rice, naan, or roti, making it a versatile dish that fits with any meal.
You can prepare it in a pressure cooker or an Instant Pot, but I love the pressure cooker method, making it an excellent choice for both beginners and home cooks.
More dal recipes you can try:
Ingredients
Chana dal- I use the whole split Bengal gram (chana dal) in this recipe. You can substitute another dal to get a different taste: 3/4 cup of any moong dal, split masoor dal, or toor dal.
Water- I add 2.5 to 3 cups of water, as this quantity is enough to get the perfect consistency. You can adjust the water to your preferred consistency level.
Onion- Finely chopped onion adds sweetness and depth to the curry. Sauté them until golden for a richer flavour.
Tomatoes- Fresh, ripe tomatoes create a naturally tangy and flavorful base. I like to make them into a puree, but you can add them in chopped pieces.
Ginger-Garlic Paste- This adds a delicious aroma and enhances the overall flavour of the dal. I add a teaspoon of paste.
Green Chili- Slit or finely chop the chili and adjust the quantity according to your spice level. I add two green chilies.
Spices- Turmeric powder, garam masala, asafoetida (hing), and cumin seeds are essential. Make sure to use fresh spices to produce the best taste.
Oil- I have used the mustard oil for tempering.
Coriander leaves- Use them for freshness and a pop of color.
How to make chana dal recipe
1. First, take one cup of chana dal in a bowl.
2. Rinse the dal in clear water twice or thrice and soak for 20 to 30 minutes in enough water.
3. After 30 minutes, add the soaked chana dal to a pressure cooker, heating on medium heat.
4. Next, add 2.5 to 3 cups of water.
5. Season with spices: 1/2 tsp turmeric powder, 1/8 tsp asafoetida, and 1 tsp salt. Mix all the ingredients well; cover the cooker lid. Cook the chana dal until 7 to 8 whistles on high heat.
6. When the pressure comes down, naturally open the cooker lid. Then check if the chana dal is soft or tender by pressing with your fingertips. If not, cook again for 1 to 2 whistles or until they are softened.
7. Heat 1 tbsp in the same pressure cooker on medium heat. Add 1 tsp cumin seeds and let them sizzle.
8. Then add chopped onions and saute them until they are a light golden.
9. Now add tomato and ginger paste. Stir and continue to saute.
10. After a few seconds, add tomato puree to them.
11. Then add 1/2 tsp of garam masala and chopped green chili, and saute all together.
12. When the tomato masala releases oil from its sides, add cooked chana dal to that.
12. Now add 1 tbsp of chopped coriander leaves and cook for a few minutes.
13. When the dal is a little thick in consistency, turn off the flame.
Serving Idea
» Serve this chana dal hot with jeera rice or ghee rice to complement the rich taste.
» Pair dal with soft roti and steamed basmati rice for a comforting Indian meal.
» For a restaurant-style meal, serve the chana dal with tandoori roti and naan.
» You can enjoy this homemade chana dal with cool, refreshing boondi, mint, and lauki raita.
» This also goes well with crunchy papad and pickle.
Pro Tips
- Soak the chana dal for 30 to 60 minutes before cooking. This helps it cook faster and gives the dal a creamy and soft texture.
- Don’t overcook the lentils; they should be tender but still hold their shape for the best consistency.
- You can prepare the ghee tempering for restaurant-style flavour.
- Adjust the consistency by adding hot water if the dal becomes too thick after resting.
- Let the dal rest for a few minutes before serving so the flavours have time to blend properly.
- Chana dal tastes even better the next day; reheat gently with a splash of hot water before serving.
FAQs
1. Do I need to soak chana dal before cooking?
Yes, soaking chana dal for 30 minutes speeds up the cooking process. If you’re short on time, you can cook it without soaking by increasing the cooking time.
2. Can I make chana dal in an instant pot?
Yes, chana dal also cooks beautifully in an instant pot. Pressure cook it on high pressure for 10-12 minutes, then allow a 10-minute pressure release naturally.
3. Why is my chana dal still hard after cooking?
This usually happens if the dal wasn’t soaked long enough, is old, or needs a longer cooking time. Make sure to soak the dal before cooking.
4. Is chana dal healthy?
Yes, chana dal is rich in protein, fibre, iron, and essential nutrients, making it a healthy choice for a balanced vegetarian diet.
Chana Dal Recipe – Easy Split Bengal Gram Curry
Ingredients
- 1 cup chana dal
- 3 cups water
- 1 medium onion, finely chopped
- 2 medium tomatoes puree
- 2 green chilies, finely chopped
- 1 tsp ginger garlic paste
- 1 tbsp oil
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp garam masala
- â…› tsp asafoetida (hing)
- 1 tsp salt
- 1 tbsp chopped coriander leaves
Instructions
- Rinse and soak chana dal in water for 30 minutes.
- After 30 minutes, add soaked chana dal to a pressure cooker.
- Then add 3 cups of water.
- Add turmeric, asafoetida, and salt.
- Mix them well and cover the cooker lid.
- Cook them on high heat for 7 to 8 whistles, then turn off the flame.
- When the pressure comes down, naturally open the cooker lid. Check with your fingertips whether the dal is soft or not.
- If soft, it is ready for tempering. If not, cook again for 2 whistles.
- Heat oil in a pressure cooker with cumin seeds for sizzle.
- Now add onion and saute until golden.
- When they are golden, add ginger-garlic paste to saute.
- Now add tomato puree to them.
- After a few seconds, add green chili and garam masala. Saute everything together.
- When the tomato masala releases oil, add cooked chana dal.
- Now add chopped coriander leaves and mix well.
- Then turn off the flame and serve hot with rice or roti.
Notes
- Soak the chana dal for 30 to 60 minutes before cooking. This helps it cook faster and gives the dal a creamy and soft texture.
- Don’t overcook the lentils; they should be tender but still hold their shape for the best consistency.
- You can prepare the ghee tempering for restaurant-style flavour.
- Adjust the consistency by adding hot water if the dal becomes too thick after resting.
- Let the dal rest for a few minutes before serving so the flavours have time to blend properly.
- Chana dal tastes even better the next day; reheat gently with a splash of hot water before serving.
Nice recipe