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flavorful and delicious chana dal recipe

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

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
  • ⅛ 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.