Chana Dal Recipe

Rinse and drain chana dal (split chickpeas).

Take the lentils in a bowl. Cover with water and soak for 1 hour.

When done soaking, drain the water.

Add the soaked lentils in a pressure cooker along with turmeric powder.

Add water and stir well. To know more, swipe up!

Pressure cook the lentils for 7 to 8 whistles on high heat. To know more, swipe up!

When the pressure settles naturally, open the lid and check the doneness of the lentils. To know more, swipe up!

Heat oil or ghee in a pan. Add cumin seeds and fry till they crackle.

Add finely chopped garlic cloves.

Fry till the garlic is light golden.

Now, add chopped onions.

Stir and sauté the onions.

Continue to sauté the onions until golden.

Next, add chopped tomatoes in the pan.

Add finely chopped ginger and green chilies.

Stir to mix well.

Add red chili powder, turmeric powder, garam masala powder, dried mango powder, coriander powder and asafoetida.

Mix and continue to sauté the onion-tomato masala.

Cook till the tomatoes soften and oil starts to leave the sides of the pan.

Add crushed kasuri methi (dried fenugreek leaves).

Stir well to combine the onion-tomato mixture.

Add the cooked chana dal along with its stock.

Stir well and mash some lentils with a spoon to thicken the dal. To know more, swipe up!

Season with salt.

Cook the chana dal for 6 to 8 minutes more.

Check the consistency of the chana dal.

Add chopped coriander leaves before serving.

Give a final stir.

Serve hot chana dal with steamed rice and salad. For more recipes, visit