Everyone in India hears of Chana Dal and in foreign we may call it split chickpeas / Bengal gram. Chana Dal is a protein rich lentil dish that is both nutritious, satisfying and cost effective. Many may consume it with tortilla / roti and others may consume it with rice or even paranthas. Each is satisfying for Indians. If you are also new to Indian Cooking or you are Indian and never done cooking before then Chana Dal Recipe guide will walk you through step by step instructions, ingredients use, cooking time and more.
Chana Dal Recipe
- Preparation Time: 15 minutes (excluding soaking time)
- Soaking Time: Recommended Overnight
- Cooking Time: 30 minutes
- Total Time: 45 to 50 minutes
- Serving: 4 to 5 People
Key Ingredients Used In Chana Dal
These ingredients are based on 4 to 5 people serving, adjust it based on people.
For Cooking Dal:
- 1 Cup Chana Dal (Approximately 200 Grams)
- 3 Cups of Water
- Salt to Taste (Approximately 3/4 Teaspoon)
- ½ Teaspoon of Turmeric Powder
For Tempering (Tadka):
- 2 tablespoon of ghee or oil
- 1 teaspoon of cumin seeds
- 1.5 inch Ginger
- 1 Green Chili
- 1 medium or large Red Onion (Chopped)
- 3 Cloves
- 1.5 inch cinnamon stick
- 2 Green Cardamom
- 2 medium Tomatoes (Chopped)
- ½ Teaspoon of Coriander Powder
- ¼ teaspoon of Garam Masala
- ½ teaspoon of Kashmiri Lal Mirch (Red Chilli Powder)
- 1 teaspoon of kasuri methi (Dried crushed fenugreek leaves)
- Fresh Chopped Coriander
Step – By – Step Instructions For Chana Dal
- Wash & Soak the Dal
- Rinse 1 cup of chana dal for 2 or 3 times under water.
- Soak it overnight in enough water
- Pressure Cook the Dal
- Drain the Dal and add it to a pressure cooker with 2.5 cups of water, turmeric, and salt.
- Wait for 4 – 5 whistles and the flame must be medium – high.
- Let the pressure release naturally and check whether the dal is soft but not too much mashy.
- Prepare the Tempering (Tadka)
- Heat the pan and add oil or ghee.
- Add cumin seeds, cloves, cinnamon stick, cardamom
- Saute
- Add onion and dried crushed fenugreek leaves and cook it until Golden brown.
- Grate Ginger, garlic and green chilli and add it.
- Add tomatoes and heat it.
- Add Species
- Add Kashmiri Red Chilli Powder, garam masala, coriander powder.
- Mix Dal with Tempering
- Add the cooked dal to the tempering.
- Mix everything
- Add half cup of water and simmer it for 5 to 10 minutes.
- Final Touch
- Check Salt, if needed, then add it.
- Garnish with fresh chopped Coriander leaves.
Chana Dal Serving Suggestions
- Serve Chana Dal with steamed rice or jeera rice or roti or paratha.
- For a complete Indian Meal, add pickle, papad or raita.
Optional Variations
South Indian Style: Add curry leaves and a little coconut milk.
Garlic: Add finely chopped garlic in the tempering step.
Dry Version: Use less water for a thicker, semi dry chana dal.
Soup Version: Use less chana dal or over pressure cook it become more mashy and add more water.
Nutrition Facts Based On 1 Cup Chana Dal Per Serving
- Calories: 252
- Total Fat: 4.5 g
- Saturated Fat: 0.4g
- Polyunsaturated Fat: 1.8g
- Monounsaturated Fat: 0.9g
- Sodium: 387 mg
- Total Carbohydrates: 42g
- Sugar: 7.3g
- Dietary Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
- Vitamin D: 0 mcg
- Calcium: 78 mg
- Iron: 1.8 mg
- Potassium: 198.8 mg
- Caffeine: 0 mg
Note: Nutritional facts are estimates and can vary as per ingredients used and preparation steps.
Tips
- Do not overcook as the dal will become mashy.
- Use Ghee for flavour.
- Add garlic in tempering for flavour.
- Add curry leaves to change flavour.
FAQ Related To Chana Dal Recipe
- Can someone make Chana Dal in a regular pot?
- Yes, we can use a regular pot to make chana dal. But the cooking time will be longer.
- Is Chana Dal Vegan?
- Yes, if we use Oil in tempering then it’s vegan but when we add ghee then it’s not vegan.
- Can I freeze Chana Dal?
- Yes, Chana Dal can be freezed. But before freezing, cool it completely.
- What’s the best way to make Chana Dal?
- The best advice is to soak it overnight.
- What can I serve with Chana Dal?
- Chana Dal can be served with tortilla, plain rice, jeera rice, and paranthas.
