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208 Comments

    1. You can add a small amount of masoor or arhar dal, but keep chana dal as the main one for its texture and flavor. Mixing too much may change the traditional taste and consistency. A little blend is fine if you’re looking to experiment.

    1. Thank you for your comment. In Indian cooking, “chana” can mean both whole chickpeas and chana dal. Chana dal is made by splitting and de-hulling brown chickpeas, making it a lentil, while whole chana (like kala chana) are used as chickpeas. I hope this clears up the confusion!

  1. Love it! Was looking for something different and this came out great. Followed the recipe then add one potato and one carrot with additional ¼ tsp mango powder! Superb! My family poured it into a soup bowl and drank it like soup! All gone!5 stars

  2. Easy, and delicious. I added some ground Fennel seed (Saunf), as that is one of my fave spices. Made a big pile, so two more portions going into the freezer for later enjoyment. Thank you for the easy to follow recipe!5 stars

  3. The best chana dal recipe out there .. just like all your recipes Dassana ma’am ? thanks a ton !!!5 stars

  4. I don’t often comment on recipes on the Internet, but I feel I must make an exception here.

    I have only ever cooked a vegetarian meal once before, and I did not enjoy it. This recipe, however… my wife and I were blown away by how tasty it was! I can see myself making several litres of this at a time and freezing it in portions. Delicious, healthy, climate-friendly, what’s not to love!?

    Thanks Dassana!5 stars

  5. Used lemon juice as a substitute and added garam masala at the end. Was there a specific reason why you used it after adding tomatoes? My end product came out to be reddish-yellow.

    Thank You for sharing the recipe, it was awesomeeeeeee.5 stars

  6. Great recipe. I made this exactly as is with perhaps more green chilli; it was so tasty. Best channa dal I’ve made.5 stars

  7. I found split baby garbanzos in a natural food market recently. I haven’t seen them for a while, so just I wanted to check whether to soak them.

    I love the fact that you described how to cook these pulses in multiple ways — traditional pressure cooker or Instant Pot — and showed photos of what may seem obvious to people who saw their mothers making South Asian food.

    I have asafoetida and even mango powder, but I need to get some fenugreek leaves!5 stars

    1. Thank you. It is better to soak them as they cook quicker. Soaking also gets rids of the phytic acid from lentils and makes them more digestible. You can give a skip to the fenugreek leaves if you are unable to find them.

  8. i made chana dal the most out of all indian foods. of course while i am cooking always opened this website by my side! without it, i am in trouble 🙂

  9. Your recipes continue to allow me to bring amazing food into my vegetarian home. I don’t know what I’d do without this site!!5 stars

  10. Hi Dassana. I don’t really cook much on a regular basis but all that has changed with lockdown and no cook! Thanks to you, my family I have been enjoying lovely vegetarian meals all through lockdown 🙂 This dal is yet another lovely dish. I think what really sets you apart is the care and detail you put into each recipe. Truly grateful for all the hard work and love you put in!5 stars

    1. Hi Tannaz, thank you for this super lovely feedback and glad that the details and the care I add in the recipes are helpful. Thanks for the rating on the chana dal recipe too. Most welcome and stay safe.

  11. Tried and loved it … All during the lockdown I have been coming back to Veg recipes of india and it has never failed me … The best part I like is that you try to make healthy versions of cakes. I have a long list of recipes that I have tried from your website n I intend to try all of them. So keep up the good work. Much love. 🙂4 stars

  12. How do I make this recipe I don’t have a pressure cooker I am using pots and frying pans5 stars

    1. soak chana dal for an hour or a couple of hours. drain the water, rinse the lentils in fresh water and then cook them in a pot or pan with enough water. they will take 45 minutes to 1 hour to cook. add a few drops of oil, so that the frothing reduces while cooking. you can cover the pan, but if water starts frothing, then cook uncovered. hope this helps.

  13. Love the recipe. I made it differently. I sautéed tempering mixture first in the pressure cooker and then added the lentils and pressure cooked up to 12 whistles. I also added a pinch of baking powder to make sure the lentils are perfectly cooked.5 stars

    1. thanks bharat for sharing the method. i also do this way at times. both the methods work. the one-pot method is a quick one. thanks for the rating and review on the chana dal recipe too.

  14. One of my favorite recipes, and I make often, with some variations now and then. I live in Chicago, where fortunately I am able to get the ingredients. Thank you so much for sharing it!5 stars

  15. this has become my favourite dal, all those little additions like mango powder and fenugreek really give this dish a wonderful flavour. Thanks for sharing Dassana, my family are also appreciating the results of your recipe, i am going to try many more!5 stars

  16. I cooked this Dal, and all the Family members enjoyed the different flavours.
    Thank You so much for making our Stomach this Happy. God Bless You5 stars

  17. I have tried this quite a few times and it was absolutely delicious.Love it with steamed basmati rice .5 stars

    1. thanks winnie for this positive feedback as well as the rating. steamed basmati rice goes very well with this chana dal recipe. even roti or paratha tastes good.

  18. Awesome flavour! I made this without onion and garlic and it was still delicious 🙂 Thank you!

  19. Every time I think I’ve discovered the best recipe yet, I’m astonished by a new one. This one embarrassed me at work all week because I couldn’t help but moan every time I tasted it. I’m making more this weekend!5 stars

  20. I am french, vegetarian, and I like so much your site. I am lucky to live not far away from Strasbourg, (where there is a good Indian store) so I can found all what I need to follow exactly your receipt. It’s a great pleasure to try new receipt and to make discover to my friends the best food all over the world
    Thanks for all.
    loup5 stars

    1. thanks a lot loup for this lovely comment ????. even if you do not get some of the ingredients that are used in indian cooking, then they can be skipped. welcome and happy cooking ????

  21. I’ve made this several times and it is really delicious but I can’t quite get the bit where “fat leaves the sides of the masala mixture.” I just can’t get that “oily” look even though I’ve cooked it for longer. Could this be because I’m using olive oil instead of ghee. How long should it take to achieve this oily look. I tried for half an hour.5 stars

      1. Thanks Dassana. I will try the recipe with ghee and see how it turns out. I am wondering whether temperature has something to do with it too, I have been using a non-stick frypan but don’t think it gets to a high enough temperature and seems to “stew” rather than cook. I might use my copper bottom pan which seems to cook everything perfectly although harder to clean.5 stars

        1. jeanne, you can also use sunflower oil or peanut oil apart from ghee. i have made many recipes in non stick pans on a low to medium-low flame and i would be able to see the fat leaving the sides of the masala. so i don’t think its due to the non stick pan. you can try in the copper pan also.

  22. Hello Dassana,
    I’ve used many of your recepies for daily cooking. All have turned out so delicious. Thank you so much!!5 stars

  23. love this recipe. I don’t include some of the more obscure spices when I make it but it’s still brilliant5 stars

  24. Hi I have tried many of your recipes and they are great…helped me a lot when Husband and myself got relocated to another country and had to cook all by myself…thanks a lot…5 stars

  25. Hi from Madrid (Spain). I love your web and your recipes. I already did three of them: aloo tamatar jhol, masoor dal and chana dal. I want to try your dosas, parathas… there are so many I want to try!!! I have a cooking blog and I recommend your web as the best one for vegeterian indian cooking. I like using different ingredients from those I’m used. Fortunately I can find all the spices here in Madrid. Again, congratulations :))5 stars

  26. Dear Dassana,

    This recipe turned out simply fabulous — not too masaledar, but bursting with flavours! ? Served it with paratha, aloo-gobhi sabzi and boondi raita. An all-out Dassana Special Lunch…? Thank you!

    Regards,
    Neeti5 stars

  27. I am a big fan of Indian cuisine! The first chana dal I had was about 15 or more years ago when I was a little kid. I was so lucky to have so many Indian Bengali Pakistani neighbors in the compound we lived in with my parents. They always gave us a plate full of their (fresh out of the pot) authentic dishes! Those spices and flavors could never be forgotten. So…. I just bought my dried yellow split peas yesterday and I was thinking, where could I possibly find the best recipe that’ll take me back to my childhood and bring back the memories we had during our lunch and dinner parties in Talat auntie’s and Nasreen auntie’s house?..
    And here I am!
    I never thought I would get that exact same flavor on my first trial in making this dish, as the ones I had years ago, thanks to my friends mom’s for having introduced me to such amazing authentic super delicious food!
    And thank you so so very much Dassana for having shared your recipe with us and the world! This has the most amazing touch of flavors in it, so perfectly balanced, I’ve had it with my self made butter parathas. It was divine!! So heavenly!
    I can’t thank you enough.. For me this is more than just a luscious dish, every step in making this recipe is filled with memories to me.. Thank you so much Dassana <3 🙂 so much!!5 stars

    1. Welcome Mery. I am so glad and touched to read your comment. I am happy to know that the recipe has brought you the old sweet memories. As they say “food is memories”. Thanks for your kind words. Happy Cooking.

      1. Thank you Dassana 🙂
        We’re a family of 2 adults and a child. Everyone had a second plate. Nothing left for tomorrow.
        This will be cooked at least thrice a week in my home from now on.

        Many thanks once again for all your very palatable authentic recipes you’ve shared with us.
        Wishing you a pleasant day/evening.
        ?

  28. The recipe is awesome and I had used many recipes from your site it always turned out great..
    Thanks for each of your recipe?.?

  29. Hi Amit
    All ur recipes are just great.Want to ask u that can we make Donuts using chana dal?
    Pls reply fast.
    Rashmi

  30. Hi dassana, your all recipes are awesome .ur receipe help me a lot.thank u so much for your valuable recipes.5 stars

  31. Hi Dassana …..Beleive me I became Fan of you after enjoying many of your Recepies.They were simply Fantastic and Easy too….M Single n Love cooking ,This Chana Daal is for today…..Hope it Turn out be Yummy one …..Thanks !

  32. why do you talk about pressure cooker time in ‘whistles” ?? nobody understands that. how long is a whistle for goodness sake. just say the time in minutes please it’s so much simpler

    1. because the time varies with the type of cooker and its size. usually in india, we measure with the number of whistles and so i mention the number of whistles. but 2 to 3 whistles takes about 8 to 10 minutes.

      1. I love the recipes on this site, but I am not a fan of the ‘counting whistles’ method of pressure cooking. I am also from India, and grew up with the pressure cooker in my mom’s, and then my, kitchen. So I am very familiar with pressure cooker use.
        Allowing steam to escape in the form of whistles defeats the whole purpose of a pressure cooker, which is to keep the steam in, and so reduce cooking time and fuel use. Keeping track of time is not difficult.
        After the first whistle (which indicates that full pressure has come), turn the fire low, and cook for a specific time, which varies by type and amount of dal, and size of cooker. Cook a couple of times and you will figure it out. If something is undercooked you can always cook it further.
        I have a 6 liter (6 quart) pressure cooker, and for 1 cup of (unsoaked) chana dal, I let the pressure come up full, then turn the fire low, cook for about 10 to 12 minutes on low. Then I turn the fire off, and let the pressure come down naturally (further cooking occurs during this time). Very easy.
        Hope this helps.4 stars

  33. Hi Dassana,

    This recipe has been a savior for us bachelors living so far from home.!
    An amazing website for retards like me who dunno anything about cooking.!!!
    Amazing endeavor.
    Thanks from the bottom of our hearts and our hungry bellies 🙂
    5 Stars all the way!!!!!!4 stars

  34. Hi Dassana,
    Your recipes are divine ..!!I have tried so many of them and your method of preparation never disappoints. …One quick question ..can I substitute lemon with amchur powder?
    Thanks & Regards
    Sharada5 stars

  35. Lovely! I want to learn more Indian recipes – mainly dal and such – and will be coming back to this site for sure.
    Thank you for sharing 🙂

  36. how long is a whistle??!!
    I’ve asked half a dozen people and nobody seems to know,
    why not just say it in minutes? it would be so much simpler

    regards

    1. george, whistle which is there in the pressure cooker, lets out the pressure and steam and makes lot of noise. once all the pressure and steam is gone, then whistle again drops down to its original position. thats how we calculate the number of whistles (basically by sound which can be heard in another room or house also). each whistle sound last for 3-7 seconds depending upon the size of the cooker. i suggest you to cook chana dal till it gets cooked completely.

      1. thank you very much I am not use to a pressure cooker like this.but ths i know.I am new to cooking dal and you have started me of to a good start lizzie

  37. Hi, made this last night and it’s really tasty. I didn’t have any fenugreek leaves but it was still very good.

    Is it possible to double or triple this recipe without any problems?5 stars

  38. Just an FYI, I’m making your chana dal today and I noticed that the garam masala is mentioned in your step by step and in your instructions, but not listed as an ingredient in the “for tempering” section of the recipe for print.

    My question is, it looks like you’re making the fry portion in a wok. Is that right? I love that idea and will use mine today. Also, the hair mirth – will a jalapeño do for this?

    Many thanks!

  39. How many will this chana dhal feed approx if served with rice and veg and naan. Cooking for 55 thanks.

  40. Thanks for sharing! My husband and I love this recipe. Quick question – I am not a fan of the pressure cooker (it just doesn’t always turn out well for me), can I soak the dal for an hour and then boil it for a while instead? What is the equivalent boiling time vs. pressure cooking time for the chana dal? Simmer or full boil? Thanks so much!5 stars

    1. better to soak the dal for an hour and then cook it. pressure cooking takes less time. say about 7 to 8 mins. cooking in a pot will take 30 to 45 minutes, depending on the atmospheric and temperature conditions. first full boil and then simmer on a medium flame.

  41. Hi Dasana you recipe looks delicious. Just a quick question. Can I replace the raw chana dhal with canned garbanzo beans? If so what changes should I make to the recipe?

  42. WOW!! This recipe is SO GOOD, my whole family (including young children) loved it. I halved the red chili powder & omitted the green chili to make sure it was mild since I was serving to children – and that worked well for us. (Though next time I want to try cooking as written.) Thank you so much for this recipe! I can’t wait to try others on your site.5 stars

  43. Excellent…. yet to try ….will surely keep you updated as soon as i hear from you…thanks Renu

  44. This is fabulous. One of the most balanced dal dishes I have made. Just enough heat. Not too bitter. Everything works together perfectly. It was the first time I used hing. I cut up a tiny amount of dried mango to sub for the powder (maybe a teaspoon), and I think the little bit of sweet was nice. I will make this again in a heartbeat, and probably double the recipe and freeze for later. So warming and satisfying. Thank you for this recipe.

    1. thanks and welcome. hing gives a nice aromatic touch to the dal. in fact you can just add a pinch to any of the recipes which require tempering. dried mango also works well as sub for the powder. good to know that you sliced the right proportion. otherwise in some indian regions like goa, dried mangoes are used a souring agent for curries. actually chana dal has a sweetness of its own and this dal is basically sweet with just a wee bit of tang coming from dry mango powder.

      1. I think the dried mango powder is made from green mango? Hence, the sour taste and would be different from fresh sweet ripe mango fruit. Can’t wait to make my first Chana Dahl….the pea is so different from the moong.
        Thank you for this receipe!

        1. dried mango powder is made from raw unripe sour mangoes. i have a method already posted on how to make amchur powder at home. i make at home and avoid using the store brought one. thanks.

  45. Hi Dassana

    I love this recipe – cooked it tonight for the first time. I was missing a few ingredients (mango powder and methi leaves) And also cheated a bit as I didn’t have any fresh tomatoes or garlic – so I used tinned plum tomato and garlic puree – it tasted really good still.

    I have only recently started cooking so I’m still very ‘by the book’! Please can you clarify – when the dal is cooked – do I just leave it in the tumeric water while tempering then add the tempering to that? I drained it!! Then realised after so made some fresh tumeric water and poured that back in?! Also – is it tumeric powder in the first bit when you cook the dal??

    Can’t wait to make it with all the proper ingredients.

    Thanks 🙂5 stars

    1. hi sally, glad to know with all the ingredients you had, you still managed to make a great dal. when the dal is cooked, the stock or water is not thrown. we just keep it. although if there is too much water, then just simmer till the water evaporates. yes, its turmeric powder. in indian cooking, its turmeric powder that is always used and not whole turmeric. fresh whole turmeric is used for making pickles and dry turmeric is used to make spice blends.

  46. Greetings from UK!

    I haven’t tried this recipe yet but it looks delicious. I have all of the ingredients except for the amchur so I will use the juice of one lime instead. Thanks for sharing the wonderful cuisine of India with us. I will be back for more.

    P.S. Nice website design5 stars

  47. It was so easy to prepare and the taste is wonderful.Deepa likes it very much.
    Thank u for such simple tasteful recipes.5 stars

  48. Dear Dassana,

    I have just prepared this Chana Dal for the first time and I must say it is outstanding. Thank you so much.

    Andrea

  49. The chana dal i made frm ur recipe was fr da 1st tym but no one was of tht opinion they said me tht i am a pro feshnl cook thnx 4 ur recipe

  50. Excellent…… I love chana dal as it is full of proteins and is very healthful.I am purely vegetarian so I include lentils in my diet.

  51. Thank you so much for your recipe! I’ve recently fallen on hard times and am also practising to invite a vegan friend over for dinner, so i tried this in some trepidation hoping it would be okay.

    It’s better than okay! I’m on my second bowl now, the texture is lovely and filling, the flavour kind of sweet… and the lumps of tomato in it are delicious.

    thank you very much. 🙂

  52. your recipes are very easy to use..however my dals always tend to come out slightly different than the usual dals…water n dal dont seem to merge together…can you guess why?

    1. parul, i think you are not cooking the dal well enough so that blends with the water. the dal has to be cooked to such a smooth consistency that you can easily mash them even with the large spoon. you have to stir well also and if there is more water in the end.. then simmer the dal without the lid (with often stirrings) so that extra water evaporates. in the end, water should not have a separate layer in the dal.

  53. Quick query: We have a dozen mango trees here in Miami. Do you have any idea how we could make our own mango powder? Is it from the seed or the fruit? Of course, we will have to wait until summer, but I am happy to share! We even have an Indian Alphonse tree! They are just budding now. Thanks for the great recipe!

    1. mango powder or what we call amchur in hindi, is made from sun dried unripe mangoes. just peel the unripe mangoes. the using a peeler, just slice the unripe mangoes thinly. keep in the sun till the mango slices are dried completely. turn over in between drying, so that they get dried uniformly. once they are completely dried, then ground them in a dry grinder till fine. just add a bit of the mango powder, as the homemade ones are stronger in taste and flavor than with the store brought ones.

  54. Delicious! I increased the quantities a bit, added some cumin powder also and I top it up with fried onions and sprinkle of masala & coriander. I’ll add this recipe to my favourites!

  55. Excellent dish! It’s a great dal dish- nice and bright tasting from ginger and coriander, but balanced by the cumin, chili powder/green chili, and earthy turmeric. I didn’t have fenugreek leaves, so I used Chutney powder (asafoedita, chili powder, lemon powder, urad powder), which worked wonderfully at 1 tsp. I just finished my meal and I’m already excited for leftovers tomorrow. It seems so meaty, yet it is vegetarian. Will be making this again no doubt, thanks.5 stars

  56. Hi Dassana
    Thank you so much for sharing this chana dal recipe, best one I ever made, my husband & I thoroughly enjoyed it especially after the Christmas festival5 stars

  57. Hey, I made this chana dal today for the 1st time with this recipe. But I prepared it without fenugreek because I didn’t have that ingredient. But it was tasty. Thank you for this recipe.4 stars

  58. Hi. Just want to check if I am boiling the chana dal, after its soft, do I keep the remaining water in the pot once its done and then add the remaining ingredients to the pot of Dahl and water?

    Also, how much water should I use if putting the dal in a pot to cook?

    1. there should be no broth or water floating on the chana dal. it should be a homogenous mixture. so that means the dal has to be cooked really well. once the dal is cooked, then you can add the remaining ingredients as mentioned in the recipe. you can use about 4 to 4.5 cups water. soak the dal for 1-2 hours and then cook them. also remove the scum which is formed on top when the dal is cooking.

  59. Hi dassana. Ive found u and never letting go, ur recipes r simply delicious and so easy to follow,Iam not indian yet when i found indian food i must say itz the best in the world. dassana ur take on recipes are just like you simply stunning.. Mia

  60. Awesome yaar ur technique of explaining is so good u make yhe person understand very well , means no second doubt once u explain . And fantastic recipes. Keep posting5 stars

  61. I made this today and my husband is attempting to save it. I didn’t have fenugreek and it tastes okay but not that flavorful. There is no extra liquid so it’s a bit dry. He’s added boiling water, some garam masala and more of the spices called for, and trying to get it creamier by lightly boiling it. I must admit that I don’t have a lot of luck with bean recipes. I grew up with Eastern European parents so we didn’t eat these kinds of foods. My husband is Anglo-Indian so I’d like to be able to make some Indian dishes he likes.

    1. i hope finally the dal was good. actually this is a creamy dal and has medium consistency. if the lentils are cooked in a pot then double the quantity of water is required to cook them, than if they had been cooked in a pressure cooker.

      while cooking beans or lentils, its always better to soak them first and then cook them. soaked beans or lentils are faster to cook than unsoaked ones. in fact in indian cuisine beans are lentils are an integral part of the diet. so there is always an experience in cooking them. however you can also try to cook them. its not difficult. just soak them overnight. strain them. in a pot take 3-4 cups water for 1 cup soaked lentils. first bring the water to a boil. then add a pinch of turmeric powder and the soaked lentils. simmer without a lid. remove the scum that gets collected on top. continue to cook till the lentils become soft and mushy. add more water if required. hope this helps.

    1. depends. you can even add hing in the beginning. one has to make sure that it does not get burnt if added right in the beginning.

  62. Hi
    Just wanted to ask you, once you’ve soaked the dal in water for an hour, do you drain out all the water and cook the dal and turmeric powder on its own, or do you cook it in the water?
    Thanks

      1. Thanks so much for clarifying. I’ve made your recipe twice now, and both times it has turned out to be a big hit with family and friends! Will be sticking to this chana dal recipe from now on!5 stars

  63. I finally tried this channa dal fry recipe and it came out really well. Your goan style drumstick dal also looks good, will comment when I try it out!5 stars

  64. This is the nicest Indian recipe I have ever cooked or possibly eaten! I can’t believe following your recipe (and using fresh turmeric and one purple potato and my new organic ghee) turned me into a good cook. Usually my curries are bitter or lacking depth this blew me away. Very happy 🙂

  65. hi….. i tried this receipe it was awesome… iam in love with this channa dal.. thanx for the receipe

  66. I tried this recipe today and it turned out great. I didn’t have fenugreek leaves and hing, still it is very flavorful. I loved the photograph, it looks appetizing and tastes great as well. Thank you!

  67. I cooked this last night and it was DELICIOUS. Thank you. I am lucky enough to have a Benghali grocer nearby so had all the ingredients but the fenugreek leaf so i just left it out. Hope it doesn’t make too much difference! Going to cook the Punjabi Chole next. Yum!

  68. Hi Dassana,

    Sorry how much cumin should we put in? You say “add the cumin first and fry for a few seconds”… is it just a little to see if the oil is hot enough, or is it for flavour too? Sorry maybe I have missed where you wrote this…?

    Thanks so much I made it once already with one teaspoon of cumin and it was delicious, but I thought it best to ask in case it was vastly different!

    Thank you!

  69. yet another wonderful recipe Dassana! tried it last night & everybody in my family loved it…infact my kids kept asking me if it was ordered from a restaurant…..it was such a simple yet flavourful dal….thanks once again & keep up the good work!

  70. I loved this recipe. I made it just this week and it was so good. I simplified it a little. I just used butter instead of ghee and I couldn’t find mango powder. I love your photography.5 stars

    1. thanks monica for the link as well as the feedback. butter would also do instead of ghee. in place of mango powder, you could add some lemon juice. there would be a slight tangy taste in the dal. also thanks for liking the photography.

  71. We cook it in a different way, sometime adding bottle gourd.
    I like the salad has served with chana dal.

  72. i love dal with chana dal. i also love those bharanis (as we call them in kerala). i use it to store pickles but now realise i can use them as props too 🙂 so pretty!