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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.