chana dal recipe with step by step photos – here is a delicious recipe of spiced dal curry that i make often with chana dal.
chana dal is a favorite at home. i make variety of recipes with chana dal like dal vada, chana dal paratha, lauki chana dal, bengali cholar dal, chana dal biryani etc. but most of the times i make this simple chana dal fry.
chana dal is also known as bengal gram. these lentils have a sweet and nutty taste. chana dal comes from black chickpeas (kala chana). they are split and the outer cover is removed. these lentils are also powdered to give besan or gram flour.
the flavors & taste of this chana dal fry is north indian and the preparation is like the way we make in punjabi households.
the chana dal is best served with steamed basmati rice or jeera rice or garam masala rice or masala rice and a side raita, kachumber (salad) or a vegetable dish. you could also serve it with rotis or naan along with cucumber raita and some papads.
for faster cooking of the chana dal, its best to soak them in water for an hour. you can cook the dal in a pressure cooker or in a pan. the chana dal should be cooked soft, so that these lentils are easy to digest.
if you are looking for more dal recipes then do check dal tadka, dal fry, moong dal tadka, whole masoor dal, dhaba dal and restaurant style dal makhani recipe.
chana dal fry recipe below:
chana dal recipe | punjabi chana dal fry recipe
chana dal fry recipe - punjabi style bengal gram lentils tempered & flavored with indian spices.
ingredients (1 cup = 250 ml)
for pressure cooking chana dal:
- ¾ cup chana dal (bengal gram)
- 2.5 to 3 cups water
- ¼ teaspoon turmeric powder (haldi)
for tempering the chana dal:
- 2 medium sized tomatoes - chopped
- ½ cup finely chopped onions
- 1 inch ginger - finely chopped (adrak)
- 4 to 5 garlic - finely chopped (lahsun)
- 1 green chili - chopped (hari mirch)
- ¾ teaspoon cumin seeds (jeera)
- ½ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon turmeric powder (haldi)
- 1 teaspoon coriander powder (dhania powder)
- ½ teaspoon garam masala powder
- ½ teaspoon dry mango powder (amchur powder) or add as required
- 1 teaspoon kasoori methi (dry fenugreek leaves)
- a pinch of asafoetida (hing)
- 2 tablespoon oil or ghee
- salt as required
- a few coriander leaves (cilantro) for mixing towards the end or garnishing
how to make recipe
pressure cooking chana dal:
pick and rinse the chana dal well in running water.
soak the dal in enough water for an hour.
drain the lentils and add them to the pressure cooker along with turmeric powder. add 2.5 to 3 cups water and stir well.
on a high flame, pressure cook the lentils for 7 to 8 whistles or more, till the dal is softened and well cooked.
keep the cooked chana dal aside.
making chana dal fry:
in another pan, heat oil or ghee.
add the cumin first and fry for a few seconds till they splutter.
then add the garlic and fry till they become light brown.
now add the onions and fry till they get golden.
now add the tomatoes, ginger and green chili.
stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
add the kasoori methi and stir.
pour the cooked chana dal along with its stock to the sauteed masala mixture or vice versa. season with salt.
stir and simmer the dal for 6-8 minutes till you get medium consistency of the dal. the dal is neither thick nor thin.
garnish chana dal with chopped coriander leaves.
serve the chana dal hot with some basmati rice or rotis or bread.
recipe notes
consistency of chana dal can be easily adjusted:
- if the dal becomes thick, then after adding the sauteed masala tempering mixture, add some water and simmer for some minutes.
- if the dal become thin, simmer for a longer time so that you get the right consistency.
for cooking the chana dal in a pot or pan:
- first soak the lentils for an hour.
- then take 4. cups of water along with the drained lentils in a pot.
- also add turmeric powder. cover and cook the lentils for 45 minutes to 1 hour, till they are softened. add more water if required.
- if the mixure froths, then cook uncovered initially and then later cover and cook. a few drops of oil can also be added to reduce the frothing.
note: to make the chana dal gluten free, omit adding the asafoetida (hing).
lets start step by step chana dal fry recipe:
1. pick and rinse ¾ cup chana dal in running water for a couple of times. drain.
2. soak the chana dal in enough water for an hour. if you have less time than soak the lentils in hot water for about 30 minutes.
3. later drain the water.
4. add chana dal in pressure cooker. also add ¼ tsp add turmeric powder/haldi. for cooking the lentils in a pot or pan, kindly check the notes section of the recipe details below.
5. add about 2.5 to 3 cups water.
6. pressure cook the chana dal for 7 to 8 whistles on a high flame, till they are softened and well cooked.
7. when the pressure settles down on its own, remove the lid. check whether the dal is cooked well or not. below pic shows cooked chana dal. cover and keep the cooked lentils aside.
8. heat 2 tbsp oil or ghee in a pan. add ¾ tsp cumin seeds first and fry for a few seconds till they splutter.
9. add the chopped garlic. about 4 to 5 garlic cloves which have been finely chopped.
10. fry till the garlic become light brown.
11. now add ½ cup chopped onions.
12. stir and saute the onions.
13. saute onions till they become golden.
14. now add the chopped tomatoes. about 2 medium tomatoes, chopped.
15. add finely chopped ginger and green chili. 1 inch ginger and 1 green chili, finely chopped.
16. stir well.
17. then add all the dry spice powders – ½ tsp red chili powder, ¼ tsp turmeric powder, ½ tsp garam masala powder, ½ dry mango powder, a pinch of asafoetida and 1 tsp coriander powder.
18. stir well and continue to saute.
19. saute till the tomatoes are softened and the fat starts to leave the side of the masala mixture.
20. add the crushed kasoori methi/dry fenugreek leaves. 1 tsp kasuri methi which has been crushed.
21. stir again.
22. pour the cooked chana dal along with its stock to the sauteed mixture. you can also add the sauteed masala mixture to the cooked dal.
23. stir very well. if the dal looks thick, add about ½ cup water or more if required.
24. season with salt.
25. stir and simmer the dal for 6 to 8 minutes till you get medium consistency in the chana dal.
26. the dal is neither thick nor thin. but you can keep the consistency thick if you want. if serving with rice, then medium consistency is preferred. if serving with rotis or phulkas, then you can make a slightly thick consistency.
27. add 1 to 2 tbsp of chopped coriander leaves. instead of adding now, you can also garnish the chana dal fry with coriander leaves, while serving.
28. stir finally.
29. serve chana dal fry with rotis or steamed basmati rice or jeera rice or saffron rice and a side raita, salad or a vegetable dish. you could also serve it with naan along with cucumber raita and some papads.
About
- i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.
i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.
all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.
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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.
jeanne is could be due to the olive oil. it depends on the viscosity of oil or fat used. it takes about 7 to 8 minutes after adding tomatoes.
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.
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.
Thank you for the recipe, made it today and it was yummy.
welcome rannie
Hello Dassana,
I’ve used many of your recepies for daily cooking. All have turned out so delicious. Thank you so much!!
Welcome Smita. Glad to know this.
love this recipe. I don’t include some of the more obscure spices when I make it but it’s still brilliant
Thanks Simon. Good to know that you like the chana dal recipe.
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…
Welcome Shefali. Thanks for sharing positive feedback on recipes.
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 :))
thanks a lot. glad to know you have liked the blog as well as recipe and thanks for the recommendations too. all the best for your blogging journey.
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,
Neeti
Welcome Neeti. Thanks for your kind words. Your comment make me feel like eating it right now.
?
Why south indian put some dhal in the oil and onions and fry after the vegetables
i did not get what exactly is your query.
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!!
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.
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.
?
pleased to know this mery 🙂 thank for positive views. glad your family liked the chana dal recipe. wishing you also a pleasant day.
It was yummy..thanks alot for the recipe..:)
welcome and thanks for kind words nafeesa 🙂
The recipe is awesome and I had used many recipes from your site it always turned out great..
Thanks for each of your recipe?.?
pleased to know this naghma 🙂 thank you for your positive words and you are welcome.
Hi Amit
All ur recipes are just great.Want to ask u that can we make Donuts using chana dal?
Pls reply fast.
Rashmi
thanks. i have never made donuts using chana dal, so cannot say.
I found gluten free hing on Amazon.
Hi dassana, your all recipes are awesome .ur receipe help me a lot.thank u so much for your valuable recipes.
thankyou krishna 🙂 and you are welcome.
Oosum recipe.. can i give dum to chana dal?
yes you can.
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 !
we are pleased to know this manoj 🙂 keep enjoying coking and let us know hoe the chana dal turned out ? thankyou and you are welcome.
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
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.
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.
thanks s. it will surely help the readers 🙂
What a fantastic recipe! I made it today, it was so delicious!!!
thanks bhavini
Going to try for the first time
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!!!!!!
welcome ankit. cooking takes practice and any one can learn it. hope that you end up making delicious food at home always.
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
Sharada
welcome sharada. thanks for sharing positive feedback. yes you can substitute lemon with amchur powder. add towards the end as per your taste.
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 🙂
welcome helgi. glad to know this.
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
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.
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
welcome lizzie
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?
thanks be. yes you can double the recipe, but just add the spices in moderation so that they don’t get over powering.
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!
thanks karen, i will update the post. yes it is the indian kadai which is similar to a wok. you can make in wok too. 1 jalapeno should be fine. welcome.
How many will this chana dhal feed approx if served with rice and veg and naan. Cooking for 55 thanks.
welcome claire. this recipe is for 3-4 servings with rice. with naan it can serve 6-7 serves. it also depends how much dal they take with rice.
Great recipe and simple too!!
thanks krista
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!
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.
Great recipe!
thanks urmi
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?
thanks noor. i would not suggest this replacement. instead try any other chickpea recipe from this collection:
https://www.vegrecipesofindia.com/chole-recipes-chana-recipes/
I am very impressed with your recipes. God Bless.
thanks malik
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.
welcome kim. glad to know that you liked the recipe.
A question about the tomatoes – should the skin be left on or removed?
no need to remove the skins.
Excellent…. yet to try ….will surely keep you updated as soon as i hear from you…thanks Renu
welcome renu
useful recipes.
sorry I forgot to leave my star rating with my comment.
no issues 🙂
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.
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.
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!
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.
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 🙂
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.
At what stage salt has tobe added not mentioned…..
thanks for letting us know. will update. the salt is added just before you simmer the dal towards the end.
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 design
just 1/2 tsp of lime juice will be fine. you can also drizzle lime juice while serving. thanks.
It was so easy to prepare and the taste is wonderful.Deepa likes it very much.
Thank u for such simple tasteful recipes.
welcome priya. glad to know that deepa liked it.
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
welcome andrea. nice to know that you liked the chana dal.
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
welcome simran. glad to hear that you all liked the chana dal recipe.
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.
thanks pradeep. good practice.
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. 🙂
welcome bridget. glad to know that you liked the recipe.
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?
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.
good
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!
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.
Forgot to rate it, it does deserve 5 stars!
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!
thanks gabriela. nice to know your variation of making this dal more flavorful. keep visiting.
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.
thanks mike. nice to know your variations.
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 festival
welcome sue. nice to know that you and your husband liked the chana dal recipe. happy new year to both of you.
Urs chala dal fry is suprb delicious . Love it
thanks abiha
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.
welcome laurel. fenugreek gives a very nice aroma but without it also the dal tastes good.
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?
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.
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
thanks mia. i am glad that u liked the site and the recipes. indian food is very rich and diverse.
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 posting
thanks neelam.
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.
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.
How long do you pressure cook the dal for?
judy, i make the chana dal very soft. so i pressure cook on high flame for 4-5 whistles.
Isn’t it more common to add hing right at the beginning?
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.
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
hi sarah, i usually drain the water and then cook the dal in fresh water along with the turmeric powder.
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!
thanks sarah for the positive feedback.
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!
thanks once again nandita. sure 🙂
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 🙂
thanks LBuubuu for this positive feedback. i am glad your recipe turned out great.
hi….. i tried this receipe it was awesome… iam in love with this channa dal.. thanx for the receipe
welcome.
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!
thanks iram for the positive feedback.
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!
fenugreek leaf adds it own flavor to the dal but its OK if you don’t have. it will work.
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!
3/4 to 1 tsp of cumin is fine. the oil should be medium hot. if its very hot, the cumin will burn quickly.
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!
thanks jyoti for the feedback.
Yum! This looks delicious. Pinning now.
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.
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.
so comforting and so homey!!!
We cook it in a different way, sometime adding bottle gourd.
I like the salad has served with chana dal.
we also cook chana dal with bottle gourd but thats a different recipe than this one.
mouth watering seriously 🙂 loved the salad near 🙂
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!