Chana Dal is a comforting, protein-packed Indian lentil dish that’s perfect for weeknight meals, meal prep, or when you’re craving something warm and nourishing. Made from split chickpeas, this dal is rich, flavorful, and incredibly versatile — whether you enjoy it plain or with rice, roti, or naan. If you’re looking for a gluten-free, plant-based staple that’s both budget-friendly and freezer-friendly, this is a must-make!
Chana Dal on its own is a very mild lentil. The bold flavor of this dish comes from the tadka (tempering) — cumin, ginger + garlic, onions, tomatoes, and warming spices like garam masala or chili powder.
Unlike moong or toor dal, chana dal holds its shape when cooked. It's meant to be tender with a slight bite, not mushy, and therefore holds a ton of flavor. The result is a hearty, stew-like texture that is ultra comforting and feels so homey and deeply satisfying. Just like your mama made it for a weeknight dinner.
While you might see it occasionally at thali-style restaurants, dhabas, or vegetarian buffets, it’s not as prominent on North Indian restaurant menus compared to richer dals like dal makhani. It’s a comforting, everyday lentil dish cooked in homes across India. It’s also a staple during Navratri, Diwali, and fasting periods, sometimes cooked without onion or garlic for sattvic diets.
Jump to:
Why You'll love this Recipe
- Protein-Rich & Plant-Based: Each serving offers fiber, iron, and plant protein.
- Meal Prep Friendly: Keeps well in the fridge or freezer — great for batch cooking and serving with basmati rice and a dollop of yogurt.
- Customizable: Works with many spice levels and regional variations. Add additional vegetables like green beans, potatoes, or spinach for extra nutrition.
- Naturally Gluten-Free & Vegan: No substitutions required!
Ingredients - Notes and Substitutions
- Chana Dal - A type of split lentil made from desi chickpeas (Bengal gram) that have been hulled and split. It looks like small, yellow, flat beads and has a slightly nutty, earthy flavor when cooked. It's widely used in Indian cooking for making hearty dals, snacks, curries, and even sweets. When cooked, chana dal holds its shape and has a firm yet tender bite. Can’t find it? Use yellow split peas as a substitute (note: texture will differ).
- Oil or Ghee - Use coconut oil or olive oil for a vegan substitute or ghee for more richness.
- Ginger Garlic Paste - Or as I call it, gigi paste! This is simply a 50/50 mix of ginger and garlic that's blended into a paste. You can easily make ginger garlic paste at home in a mortar and pestle or blender, or purchase it readymade.
- Tomatoes - Swap fresh with ½ cup of canned crushed tomatoes.
- Spices - We're using all of our usual suspects for dal - cumin seeds, asafoetida (use a GF brand if needed), Kashmiri chili powder, garam masala, and turmeric.
- Chili - Omit chilies or reduce red chili powder for a mild version.
Toss in a handful of spinach, bottle gourd (lauki), or kale for added nutrition. For even more flavor, add mustard seeds, curry leaves, and dried red chilies in the tadka. And lastly for a creamy dal, add two tablespoons for coconut milk at the end.
How to Make Chana Dal
Dice the onion, tomatoes, and jalapeño. Wash the chana dal until the water runs completely clear. Then soak the dal in hot water for at least 15 minutes, or up to two hours if needed.
- Step 1: Cook the dal in a pot, pressure cooker, or Instant Pot with water, turmeric, and salt just until the dal is tender but not mushy.
- Step 2: Cook the onions, tomatoes, jalapeño, and spices until the gravy darkens, thickens, and the oil starts to separate on the side. If you prefer a spicier curry, add more red chili powder or green chilis cut in half lengthwise.
Stovetop: Simmer covered for 40–50 minutes, adding water if needed.
Pressure Cooker: 2–3 whistles on medium heat.
Instant Pot: Pressure cook for 10 minutes, then natural release.
- Step 3: Add the onion-tomato gravy into the pot with the cooked chana dal. Adjust the water content to achieve the preferred consistency.
- Step 4: Simmer for another 10 minutes. Finish off the curry with chopped cilantro and a spritz of lime juice.
Serve hot with steamed basmati rice or roti. Add a dollop of ghee on top for extra richness or a squeeze of lemon to brighten the dish. Pair with lemon achar (Indian pickle) or papad for crunch and Aloo Baingan for a hearty meal.
Expert Tips and Tricks
- Soaking Matters: Soaking dal reduces cook time and makes it easier to digest.
- Consistency Control: Mash a small portion of the cooked dal with a spoon for a creamier texture, or leave it intact for a chunkier feel.
- Flavor Boost: A final drizzle of ghee with cumin seeds right before serving enhances aroma and taste.
- Batch Cooking: Double the recipe and freeze half in souper cubes — dal freezes beautifully for up to 3 months.
Storage Instructions
Fridge: Store in an airtight container for up to 4–5 days. Reheat gently on the stove or microwave until hot
Freezer: Freeze in portions in freezer-safe containers. Thaw overnight and reheat with a splash of water to revive consistency.
Make Ahead Tip: Cook and freeze plain dal, then prepare fresh tadka when ready to serve for a just-made flavor.
More Bean and Lentil Recipes to try
Recipe
Want to Save This Recipe?
Thinking about making this recipe? Enter your email and I'll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week!
By submitting this form, you consent to receive emails from Masala and Chai.
Chana Dal
Ingredients
For the Tadka
- 1 tablespoon ghee, (or olive oil)
- 1 teaspoon cumin seeds
- ½ cup yellow onion, diced
- 1 tablespoon ginger garlic paste
- ½ green chili, diced
- 2 roma tomatoes, diced
- ¼ teaspoon Kashmiri chili powder
- ¼ teaspoon asafoetida
- ½ teaspoon garam masala
- 1.5 teaspoon ground coriander
- cilantro, for garnish
Instructions
- Wash the chana dal until the water runs clear. Soak it in hot water for at least 15 minutes and up to 2 hours.
- Add dal, turmeric, salt, and 3 cups of water to a pot or pressure cooker. Cook until the lentils are tender but not mushy.Stovetop: Simmer covered for 40–50 minutes, adding water if needed.Pressure Cooker: 2–3 whistles on medium heat.Instant Pot: Pressure cook for 10 minutes, then natural release.
- Heat oil or ghee in a pan. Sauté cumin seeds until they start to pop. Then, add onions, garlic, ginger, and green chilies. Cook until the onions are golden brown.
- Stir in chopped tomatoes, red chili powder, coriander powder, and garam masala. Cook until tomatoes soften and mixture thickens, with the fat releasing on the sides.
- Add the tadka into the cooked dal. Mix well and simmer for another 5–10 minutes to meld the flavors. Lightly mash the dal against the sides of the pot so the gravy thickens. The fat should release again on the sides.
- Finish with chopped cilantro and a squeeze of lemon if desired.
- Serve hot with basmati rice or roti.
Leave a Reply