Chana Dal Recipe | Split Chickpeas

Chana Dal Recipe is a popular and healthy lentil recipe made with split chickpeas often used in Pakistani cooking. It has a rich taste and smooth texture. One thing that I really like about this recipe is that it’s not just delicious but also full of protein, fiber, and important nutrients, making it a great addition to your diet.

When you have it with white rice, it’s so comforting that you might never want any other food. This recipe is a winner on its own. Just by looking at the picture, you can see how yummy it is without needing any extra spices or complicated cooking steps like Tarka.

About The Recipe

Chana Dal, also known as Split Chickpeas or Split Bengal Gram, is a classic South Asian lentils recipe that’s hearty and tasty. It’s a satisfying dish often eaten with rice or any bread like chapati or naan.

Chana Dal and Maash Dal are two types of lentils you’ll often find on the menu at roadside eateries, like dhabas or truck hotels, in Pakistan. I’m familiar with these because I’m the type who opts for Vegetarian dishes when my family orders meat. I tend to prefer homemade Meat dishes, finding them more enjoyable and satisfying.

When it comes to preparing these lentil dishes, the traditional methods involve cooking them in two different ways. One way is to pressure cook the lentils with a flavorful gravy. The other method includes boiling the lentils with basic spices until they are soft and then giving them a final touch by adding a tadka or tempering.

How To Make Chana Dal

1. Place the Chana Dal in a bowl, rinse it thoroughly under running water to remove any impurities, then cover it with fresh water and let it soak for at least 1 hour to soften.

2. Heat some oil in a pot over medium heat. Add finely chopped onions to the pot and sauté them until they turn brown.

3. Add roasted and ground coriander seeds, cumin seeds, and black peppercorns to the onions in the pot. Fry these spices briefly to release their aroma and flavor into the oil.

4. Introduce chopped tomatoes, salt, turmeric powder, and red chili powder to the pot. Mix well, and fry the masala until the oil separates.

5. Add the soaked and rinsed Chana Dal into the pot with the masala. Fry the Dal in the masala for 5-7 minutes.

6. Pour 1.5 cups of water into the pot. If using a pressure cooker, cover the lid and cook after the whistle for 15 minutes. Alternatively, for stovetop cooking, double the water amount, cover the lid, and simmer on low heat for 40-45 minutes until the Dal is soft.

7. Once the Dal is cooked, sprinkle garam masala powder and dried fenugreek leaves.

8. Garnish the Chana Dal with chopped green chilies and cilantro for freshness and color. Serve hot with white rice or chapati, with a side of tomato chutney for a complete and satisfying meal.

Special Instructions

• Sorting and Washing: Before cooking Chana Dal, spread it out on a plate or tray and remove any small stones, debris, or discolored dal. Then, rinse the dal thoroughly in water until the water runs clear.

• Soaking: Soak the lentil for at least 1 hour before cooking. If you skip this step, the dal won’t soften properly, and you’ll end up cooking it for much longer to get it to the right texture.

• Browning Onions: When cooking the dal, ensure that you properly brown the onions. This step adds flavor to the dish, and also the beautiful colour of the curry that you usually see is because of this step.

• Fry Spices: Fry the spices (masala) properly before adding them to the dal. This process, known as “bhoonofy,” is very important.

• Gradually Add Water: Pouring in small amounts of water bit by bit instead of all at once. This will help you to control how thick or thin the dish becomes and ensures the dal cooks evenly without getting too mushy.

Quick Variation

When you want to change up your regular Chana Dal recipe, a neat trick is to add some bottle gourd, also known as lauki.

This quick addition can transform your meal into a brand-new wholesome Lauki Chana Dal. This dish is a hit with folks who love veggie meals.

Here’s what you do: Cut the bottle gourd into small pieces, like dice shapes. Then, fry them in some oil for about 5 minutes on each side until they get nice and soft. After that, just mix them with your cooked chana dal. Cover it, and let it cook on low heat for around 10 minutes. Serve with white rice and tomato sauce.

For more Daal recipes, check
Maash Dal
Chana Masala