Chana dal is a flavorful and comforting dish from North Indian cuisine that's made with skinned and split Bengal gram, also known as black or brown chickpeas. The dal is flavored with onion, tomato, and a few Indian spices. It's hearty, flavorful, and incredibly satisfying.
If you're looking for an easy, wholesome, and protein-packed dish to enjoy with rice or warm roti, this delicious chana dal is a wonderful choice. Naturally vegan and gluten-free, it's a recipe that's equally perfect for everyday meals and special family dinners.
Jump to:
- The story
- Ingredients for chana dal?
- Ingredient notes and substitute suggestions
- How to make chana dal (step-by-step instructions)?
- How to make chana dal in an Instant Pot?
- Serving tips
- How to store?
- Can it be frozen?
- How to reheat dal?
- Meal prep tips
- Recipe tips, tricks, and variation suggestions
- Frequently asked questions
- More Indian lentil recipes
- โOther Indian meatfree curry recipes
- Recipe
The story
A few years ago, I watched a documentary about the Taj Mahal and learned something fascinating about the Mughal emperor Shah Jahan.
Many of us know that during the last years of his life, Shah Jahan was placed under house arrest by his son Aurangzeb. What I didn't know was that, according to the documentary, Aurangzeb reportedly asked his father to choose just one grain that he would be allowed to eat for the rest of his life.
Do you know what Shah Jahan chose?
He chose chana (Bengal gram).
At first, that choice may sound surprising, but it was actually very clever. Chana can be used in so many different ways that it's difficult to get tired of it. You can use whole Bengal gram to make kala chana curry and salads. The split form becomes chana dal, while the flour is used in everything from flatbreads to sweets.
Today, I'm sharing one of my favorite ways to enjoy this versatile ingredient—a comforting bowl of chana dal, a classic Indian lentil dish that's full of flavor and perfect for everyday cooking. It's cooked in different ways in different regions of India. I am sharing the way chana dal is made in North India.
Ingredients for chana dal?
For this chana dal recipe, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Chana dal: Chana dal is the split and skinned form of Bengal gram, also known as black chickpeas. These split lentils are easy to find in Indian grocery stores and many Asian stores.
- Onion: Red onion works best in this chana dal recipe as it adds a deeper flavor that's commonly used in Indian cooking.
- Tomato: Use ripe, juicy red tomatoes and chop them finely so they blend smoothly into the dal.
- Ginger and garlic: Fresh ginger and garlic give the best flavor, but you can also use store-bought ginger garlic paste if that's what you have on hand.
- Fresh cilantro (coriander leaves): A sprinkle of fresh coriander leaves adds color and freshness to the finished dish. If you're not a fan of cilantro, simply leave it out. However, I don't recommend replacing it with parsley in Indian recipes as the flavor is very different.
- Whole spices: This recipe uses cinnamon stick, bay leaf, cumin seeds, black peppercorns, black cardamom, and dried red chilies. Don't worry if you're missing one or two spices; the dal will still turn out delicious.
- Red chili powder: I prefer Kashmiri red chili powder because it adds a beautiful color without making the dish overly spicy. Feel free to use any variety depending on your preferred spice level.
- Turmeric powder: A staple in Indian cooking, turmeric gives the dal its lovely golden color while also offering several health benefits.
- Coriander powder: Made from ground coriander seeds, this spice adds warmth and depth to the dish. You can easily find it in the spice section of Indian grocery stores.
Note: You can also use other spices like dried fenugreek leaves (kasuri methi), garam masala, cumin powder, or curry powder to season chana dal. All the spices used in this recipe are easily available in most Middle Eastern or Asian stores.
Difference between Arhar dal (toor dal) and Chana dal
If you're new to Indian cooking, it's easy to confuse arhar dal (toor dal) and chana dal. Both are yellow lentils and can look quite similar at first glance. In fact, I've accidentally picked up the wrong packet more than once while grocery shopping in a hurry!
However, there are a few noticeable differences. Chana dal, which is made from split Bengal gram, is generally thicker, slightly larger, and has a firmer texture than arhar dal (split pigeon peas). The two dals also have distinct flavors.
As you can see in the image below, chana dal and arhar dal are quite different once you know what to look for.
I enjoy cooking both varieties. When I'm in the mood for something light and comforting, I usually make arhar ki dal. But when I want a heartier, more filling meal with a slightly nutty flavor, chana dal is always my first choice.
How to make chana dal (step-by-step instructions)?
Making chana dal is very easy, just follow the step-by-step instructions given below:
Step 1: Rinse the chana dal thoroughly and transfer it to a pressure cooker. Add about 3 cups of water, turmeric powder, and a portion of the salt (save the remaining salt for the tomato mixture later). Stir well and close the lid.
Step 2: Cook on a medium flame until 4 whistles. Allow the pressure release to happen naturally before opening the lid.
Step 3: Heat oil in a pan over medium heat. Add dried red chilies, bay leaf, cinnamon stick, black cardamom, cumin seeds, and black peppercorns. Sauté for a few seconds until fragrant.
Step 4: Add the chopped onion and garlic. Cook until the onions turn light golden brown.
Step 5: Stir in the red chili powder, coriander powder, and green chilies. Sauté briefly to release their flavors.
Step 6: Add the chopped tomatoes along with the remaining salt.
Step 7: Cook until the tomatoes soften completely and turn mushy.
Step 8: Add the cooked chana dal and chopped ginger. Mix well.
Steps 9 and 10: If the dal seems too thick, add a little hot water until you reach your preferred consistency.
Step 11: Cover the pan and let the dal simmer for another 5-7 minutes so all the flavors blend together.
Step 12: Garnish with freshly chopped cilantro or coriander leaves.
Your delicious chana dal fry is ready to be served!
How to make chana dal in an Instant Pot?
I usually make this chana dal recipe in a stovetop pressure cooker, but it works just as well in an Instant Pot or any electric pressure cooker.
To make it in the Instant Pot, skip the step of cooking the chana dal separately. Turn on the sauté mode and follow the recipe instructions until the onion-tomato masala is ready.
Next, add the washed chana dal and water. Secure the lid and set the valve to the sealing position. Pressure cook on High Pressure (Manual) for 15 minutes.
Once the cooking cycle is complete, allow a natural pressure release. Open the lid, give the dal a good stir, and adjust the consistency if needed.
Garnish with chopped cilantro and serve hot.
Serving tips
Chana dal tastes best when served hot. If you're not following a vegan diet, stir in a small dollop of ghee or butter just before serving for extra richness.
This chana dal masala pairs beautifully with Indian flatbreads such as roti or paratha. It is equally delicious with steamed basmati rice, brown rice, jeera rice, or any simple rice dish.
To create a complete Indian-style meal, serve it alongside a vegetable dish such as aloo gobhi, bhindi masala, aloo baingan, or aloo shimla mirch. A fresh side salad like kachumber salad or Indian onion salad, also complements the meal perfectly. If you enjoy dairy, you can add cucumber raita, potato raita, or beetroot raita on the side.
You can also enjoy this protein-rich dal as a hearty vegan soup. For a smoother texture, simply blend it before serving.
How to store?
Allow the chana dal to cool completely before transferring it to an airtight container. Store it in the refrigerator for 2-3 days.
Can it be frozen?
Yes, chana dal freezes very well. Let it cool to room temperature, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months.
How to reheat dal?
You can reheat chana dal either in the microwave or on the stovetop. If you're reheating frozen dal in the microwave, thaw it first for more even heating.
Dal naturally thickens as it sits. If it seems too thick, add a splash of boiling water to adjust the consistency. Then reheat it in the microwave for a few minutes or warm it in a cooking pot on the stovetop.
If using a microwave, stir the dal once or twice during reheating to ensure it heats evenly.
Meal prep tips
- Wash and soak the chana dal overnight, or for at least 4 hours, to reduce the cooking time.
- Prepare the onion-tomato masala ahead of time and store it in an airtight container. It will keep well in the refrigerator for 2-3 days or in the freezer for up to 3 months.
- You can also cook the chana dal in advance and store it separately. Cooked chana dal stays fresh in the refrigerator for 3-4 days and in the freezer for up to 3 months. When you're ready to serve, simply prepare the onion-tomato masala, add the stored dal, and simmer for about 10 minutes. Taste and adjust the seasoning if needed.
- Cook a larger batch of the finished dish and freeze individual portions for quick and easy weeknight meals.
- Measure and mix the spices in advance so everything is ready when you start cooking.
Recipe tips, tricks, and variation suggestions
- Spices can burn very quickly, so don't leave them unattended. Also, make sure the oil isn't too hot before adding the whole spices.
- The number of whistles needed during pressure cooking may vary depending on the size of your pressure cooker, the altitude, and the quality of the chana dal. Start with 3 whistles on a medium flame and check the texture. If needed, cook for a little longer.
- This recipe uses several whole spices for maximum flavor. If you're missing one or two, don't worry—the dal will still taste delicious. You can also experiment with other Indian spices that you enjoy.
- In India, it's common to leave whole spices in curries and simply move them aside while eating. If you prefer, remove the larger whole spices before serving.
- This is the traditional North Indian style of making chana dal. For a South Indian variation, replace the whole spices with black mustard seeds, curry leaves, and a pinch of asafoetida.
- For a creamier texture, lightly mash some of the cooked dal with a ladle and simmer for another 2-3 minutes.
- To brighten the flavors, add a squeeze of fresh lime or lemon juice, finely chopped ginger, and fresh cilantro just before serving.
Frequently asked questions
Chana dal is the split and skinned form of Bengal gram, whereas kala chana refers to Bengal gram in its whole form.
No, soaking is not mandatory. However, soaking chana dal for a few hours can significantly reduce the cooking time.
Yes. Chana dal can be cooked in a regular pot, although it will take longer to become tender. If you plan to use a regular pot, soak the dal in water for at least 4 hours before cooking.
More Indian lentil recipes
Looking for more delicious ways to cook lentils Indian-style? Give these recipes a try:
Other Indian meatfree curry recipes
If you enjoy easy vegetarian Indian curries, you may also like:
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Recipe
Chana dal
Equipment
- Pressure cooker/ Cooking pot
- Knife and chopping board
Ingredients
- 1 cup chana dal
- 1 medium-sized red onion finely chopped
- 1 medium-sized tomato finely chopped
- 2 garlic cloves finely chopped
- ½ inch piece of ginger finely chopped
- 1-2 green chilies finely chopped
- 1-2 dried red chilies adjust to taste
- 1 bay leaf
- 1 black cardamom
- 1 small cinnamon stick
- 3-4 black peppercorns
- ½ teaspoon cumin seeds
- ½ tablespoon coriander powder
- ½ teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon any neutral flavored cooking oil of choice
- 3 cups water or as required to get the desired consistency
- Chopped cilantro for garnishing
Instructions
- Wash chana dal and put it in a pressure cooker along with around 3 cups of water, turmeric powder, and some salt (add only a portion of the total salt you will be using in this dish, the remaining salt will be added later with tomatoes). Mix and put on the lid. Cook till 4 whistles on medium heat. Allow the pressure to get released naturally before opening the lid.
- Heat oil in a pan. Add dried red chilies, bay leaf, cinnamon stick, black cardamom, cumin seeds, and peppercorns. Saute for a few seconds.
- Once the spices become fragrant, add chopped garlic and onion. Cook until the onion starts turning golden brown.
- Add red chili powder, coriander powder, and green chilies. Saute for a few seconds.
- Next, add tomatoes and the remaining salt. Cook until the tomatoes turn mushy.
- Once the tomatoes are nicely cooked, add boiled lentils and chopped ginger. If the dal is too thick, add some hot water to get the desired consistency. Cover the pot and cook for another 5-7 minutes.
- Garnish with chopped cilantro and serve hot with roti or rice.
Video
Notes
- Soaking chana dal is not mandatory, but if you do, the cooking time will decrease.
- Adding all the whole spices is not mandatory, you may skip 1-2 spices if you don't have them all.
- You can make chana dal in a regular cooking pot too. But if doing that, cook it for a longer period i.e. at least 1 hour or until the dal gets nicely cooked. Also, soak the dal for a minimum of 4 hours if cooking in a regular pot.
- Non-vegans may also use ghee or butter as a cooking medium to make dal.
- More easy recipe tips and tricks are shared in the post above. Please follow them to make this recipe.
It is a healthy and tasty recipe. Personally I love daals but that recipe looks so delicious.
Thanks Deeksha.
Delicious dal. We Sindhis also make it in a similar way. Sometimes potatoes or lotus stem are also added to it.
Thanks, Shobha. Adding lotus stem and potatoes is such an interesting idea, I will also try it.
An intersting story Vandana, Shahjahan certainly chose the best grain, not only one can use it to make a variety of food but it's packed with protein too.Chana dal looks so creamy. Would love to enjoy it with some rotis.
Thank you so much Mayuri ๐
The chana dall looks delicious. We love chana dall as its a dall you can enjoy with rice or chappatis.