Chana Dal
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.
Servings: 4 servings
Calories: 159kcal
Ingredients
- 120 grams chana dal
- 3 cups water
- ½ teaspoon ground turmeric
- 1 teaspoon salt
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.
