Chana Dal Recipe
Chana Dal is a comforting and protein-rich Indian lentil dish made with split chickpeas simmered until tender and infused with aromatic spices. It’s a staple in many Indian households, served with rice or roti, and loved for its nutty flavor and satisfying texture.
🌱 What is Chana Dal?
Chana dal, also known as split Bengal gram, is made from black chickpeas that have been hulled and split. These lentils are packed with protein, fiber, and essential nutrients like iron and folate, making them a nourishing choice for vegetarians and vegans alike.
When cooked, chana dal retains a slight bite, which gives the dish a delightful texture, especially when paired with a flavorful tadka (tempered spices).
🧄 Ingredients
For the Dal:
- 1 cup chana dal (split Bengal gram)
- 3 cups water (for pressure cooking)
- ½ tsp turmeric powder
- Salt to taste
For the Tempering (Tadka):
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 small onion, finely chopped
- 1–2 green chilies, slit
- 1 tsp grated ginger
- 2–3 garlic cloves, minced
- 1 medium tomato, chopped
- ½ tsp red chili powder
- ½ tsp garam masala (optional)
- Fresh coriander leaves for garnish
- A squeeze of lemon juice (optional)
🍲 Instructions
1. Cook
- Rinse the chana dal thoroughly and soak it in water for at least 30 minutes.
- Drain and transfer to a pressure cooker with 3 cups of water, turmeric, and a pinch of salt.
- Pressure cook for 3–4 whistles or until the dal is tender but not mushy. Let the pressure release naturally.
2. Prepare the Tempering
- In a pan, heat ghee or oil over medium heat.
- Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in ginger, garlic, and green chilies. Sauté for a minute until fragrant.
- Add chopped tomatoes and cook until soft and pulpy.
- Mix in red chili powder and garam masala (if using).
3. Combine and Simmer
- Add the cooked dal to the pan with the tempered mixture. Mix well.
- Simmer for 5–7 minutes. Adjust the consistency by adding water if needed.
- Taste and adjust salt or spices as desired.
4. Garnish and Serve
- Finish with a sprinkle of chopped coriander and a squeeze of lemon juice for freshness.
- Serve hot with steamed rice, jeera rice, roti, or paratha.
📝 Tips and Variations
- Make it creamy: Stir in a spoon of fresh cream or a splash of coconut milk for a richer flavor.
- Add veggies: Carrots, spinach, or bottle gourd (lauki) can be added while pressure cooking the dal.
- Smoky twist: For extra flavor, try the dhungar method (smoking with a piece of coal) after cooking.
🥣 Why You’ll Love This Chana Dal
- Naturally gluten-free and high in protein
- Super comforting and satisfying
- Budget-friendly and pantry staple
- Versatile enough for lunch or dinner
❤️ Serve With:
- Steamed basmati rice
- Jeera rice
- Chapati or roti
- Pickle and papad
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