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chana dal served in a black wok with rice in the background

Chana dal

A delicious, flavorful, creamy lentil recipe, chana dal is made using split Bengal gram. The lentil is first cooked with salt and turmeric and then tempered with onions, tomatoes and a few spices. This easy vegan and gluten-free recipe is perfect for protein-rich meatless meals.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 207kcal


  • 1 cup chana dal
  • 1 medium-sized red onion finely chopped
  • 1 medium-sized tomato finely chopped
  • 2 green chilies finely chopped
  • 1/2 teaspoon grated ginger
  • 1 bay leaf
  • 3-4 peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/2 tbsp coriander powder
  • 1/4 teaspoon turmeric powder
  • Salt as per taste
  • 1 tbsp mustard oil/ any other cooking oil
  • 2 + 1/4 cups water
  • Chopped coriander leaves for garnishing


  • Wash the chana dal and put in a pressure cooker with water, turmeric powder, and salt. Mix, cover the lid and cook till 3 whistles on medium flame.
  • In a pot, heat some oil and add all the dry whole spices. Once the spices turn fragrant, add chopped onions and fry till they start becoming golden brown.
  • Next, add the tomatoes, green chilies, ginger, and coriander powder. Cook till tomatoes turn mushy.
  • Add the boiled lentil and simmer for around 5 minutes.
  • Garnish with chopped coriander leaves and serve with roti or rice.


Calories: 207kcal | Carbohydrates: 34g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 113mg | Fiber: 13g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 2mg