Chana Dal (Split Chickpeas) Recipe

Chana Dal (Split Chickpeas)

 Chana Dal or chana dal fry recipe is a delicious recipe of spiced dal curry that I make often with chana dal (split chickpea or bengal gram). A low fat, gluten-free (don’t add asafoetida) and vegan dish.

Chana dal is high in fiber, a rich source of protein and also a good option for people who are on a low carb or diabetic-friendly diet.Chana dal is also known as bengal gram or split chickpeas. These lentils have a sweet and nutty taste. Chana dal comes from black chickpeas (kala chana). They are split and the outer husk is removed. These lentils are also powdered to give besan or gram flour.

But most of the times I make this simple chana dal fry. The chana dal is best served with steamed basmati rice or jeera 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, it is 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.

Step-by-Step Guide

How to make Chana Dal

With my step-by-step guide learn to make this healthy and tasty chana dal easily!
In this guide, I have shown the method of cooking the lentils in a stove-top pressure cooker.

You could easily cook these lentils in a pan. I have mentioned the details in the recipe card below.

Cooking lentils

1. Pick and rinse 1 cup chana dal in running water for a couple of times. Drain the water.

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 a 3 litre pressure cooker. Also add ¼ teaspoon add turmeric powder. For cooking the lentils in a pot or pan, kindly check the notes section of the recipe card below.

5. Add about 2.5 to 3 cups water.

Pressure cook the chana dal for about 10 to 11 minutes or 7 to 8 whistles on a medium-high to high heat, till they are softened and well cooked.

7. When the pressure settles down on its own, remove the lid. Check whether the chana dal is cooked well or not. The below photo shows the cooked chana dal. Cover and keep the cooked lentils aside.

Making Chana Dal

8. Heat 3 tbsp oil or ghee in a pan. Add 1 teaspoon cumin seeds first and fry for a few seconds till they splutter.

9. Add 2 teaspoons finely chopped garlic. About 4 to 5 garlic cloves which have been finely chopped.

10. Fry until the garlic is light golden.

11. Now add ½ cup chopped onions.

12. Stir and sauté the onions.

13. Sauté onions until they become golden.

14. Now add 1 cup chopped tomatoes. About 2 medium tomatoes, chopped.

15. Add ½ teaspoon finely chopped ginger and ½ teaspoon finely chopped green chilies.

16. Mix well.

17. Then add all the dry spice powders – ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ½ teaspoon dry mango powder, a pinch of asafoetida (hing) and 1 teaspoon coriander powder.

18. Mix very well and continue to sauté.

19. Sauté 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 teaspoon kasuri methi which has been crushed.

21. Mix and stir again.

22. Pour the cooked chana dal along with its stock to the sauteed mixture. You can also add the sautéed masala mixture to the cooked dal.

Cooking further

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 until you get medium consistency in the chana dal.

26. This dal is neither thick nor thin. But you can keep the consistency thick if you want. If serving chana dal with rice, then medium consistency is preferred. If serving chana dal with roti or naan, then you can make a slightly thick consistency.

27. Add 1 to 2 tbsp of chopped coriander leaves. Instead of adding at this step, you can also garnish the chana dal fry with coriander leaves, while serving.

28. Stir finally.

29. Serve chana dal fry with roti or steamed basmati rice or cumin 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 papad.

Ingredients

For Cooking Lentils

• ▢1 cup chana dal (bengal gram or split chickpeas) – 200 grams
• ▢2.5 to 3 cups water or add as required
• ▢¼ teaspoon turmeric powder

Other Ingredients

• ▢3 tablespoons oil or ghee (clarified butter)
• ▢1 teaspoon cumin seeds
• ▢2 teaspoons finely chopped garlic or 4 to 5 medium-sized garlic
• ▢½ cup finely chopped onions
• ▢1 cup finely chopped tomatoes or 2 medium-sized tomatoes
• ▢½ to 1 teaspoon finely chopped ginger or 1 inch ginger
• ▢½ teaspoon chopped green chilies or serrano pepper or 1 green chilli
• ½ teaspoon red chili powder
• ▢¼ teaspoon turmeric powder (ground turmeric)
• ▢½ teaspoon Garam Masala Powder
• ▢½ teaspoon dry mango powder (amchur powder) or add as required
• ▢1 pinch asafoetida (hing)
• ▢1 teaspoon coriander powder (ground coriander)
• ▢1 teaspoon kasoori methi (dry fenugreek leaves) – crushed
• ▢salt as required
• ▢1 to 2 tablespoons chopped coriander leaves (cilantro)

Cook ModePrevent your screen from going dark while making the recipe

Instructions

Cooking Lentils

• 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 a 3 litre 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 10 to 11 minutes or 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 to 8 minutes till you get medium consistency of the dal. The chana dal is neither thick nor thin.
• Garnish with chopped coriander leaves.
• Serve the chana dal hot with some basmati rice or roti or bread.