Chana Dal Recipe
Chana Dal Recipe: As a housewife and a self-proclaimed food critic, I have a deep love for Indian cuisine, and Chana Dal is one dish that has always held a special place in my heart. The aroma of the slow-cooked lentils, combined with the spices and herbs, transports me to a world of comfort and warmth. The texture of the dal, when perfectly cooked, is creamy and smooth, while the flavor is a perfect balance of spices and earthiness from the lentils. It’s a staple in Indian households, and for good reason.
What is Chana Dal?
Chana Dal is a staple dish in Indian cuisine, made from split chickpeas that have been skinned and split, resulting in a lentil-like texture. The lentils are then cooked with a mixture of spices, herbs, and vegetables, resulting in a flavorful and comforting dish that is perfect for a hearty meal.
Variations of Chana Dal
Tadka Chana Dal: This variation features the lentils being tempered with whole spices, such as cumin and mustard seeds, before being simmered with the other ingredients.
Bhuni Chana Dal: This variation features the lentils being roasted in a dry pan before being simmered in a spiced tomato and onion sauce.
Chana Dal with Coconut: This variation features the addition of coconut milk to the lentils, resulting in a creamy and flavorful dish with a touch of sweetness from the coconut.
Chana Dal with Eggplant: This variation features the addition of eggplant to the lentils, resulting in a dish with a unique texture and flavor.
Punjabi Chana Dal: This variation is characterized by its use of Punjabi spices and the addition of butter or ghee, resulting in a rich and flavorful dish.
Nutrition of Chana Dal
Chana Dal is a nutritious dish, packed with protein and fiber from the lentils, as well as vitamins and minerals from the vegetables and spices used. It is a low-fat and low-calorie dish, making it a great option for those watching their weight. Additionally, the lentils are a great source of iron, making it a perfect dish for vegetarians or those who follow a plant-based diet.
Step by Step Chana Dal Recipe
Chana Dal Recipe I Split Chickpeas Lentil Recipe
Ingredients
- 1 cup chana dal / bengal gram
- 3 cups water
- 2 tbsp ghee / clarified butter
- 1 ½ tsp salt
- 1 inch ginger
- 6 cloves garlic
- 2 to Tomato
- 2 green chillies
- 1 Onions
- 1 tsp Cumin (Jeera)
- ½ tsp turmeric powder
- ¼ tsp mustard seeds / rai
- ½ tsp Red Chilli Powder
- ½ tsp coriander powder
- 1 dried red chilli
- 3 curry leaves
- ¼ tsp garam masala
- 1 ½ tsp kasuri methi / dry fenugreek leaves
- coriander leaves / cilantro
For Dhungar Method(optional)
- piece of charcoal
- 1 tsp ghee / clarified butter
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Rinse thoroughly chana dal under running water and transfer in the Pressure Cooker.
- Wash and finely chop onion, tomatoes, ginger, garlic and fresh coriander leaves.
Cooking
- Pour 2 ½ cups of water, chopped ginger, turmeric powder and 1 tsp salt in the Pressure Cooker and pressure cook the dal for about 5-6 whistles on medium flame and 8-9 on high flame or until it is cooked properly and turns soft. Make sure it should not turn mushy but soft enough to not feel raw while crushing in between your fingers.
- Now, heat 2 tbsp ghee in a Kadai or Pan over medium flame. And, add chopped garlic in the Kadai and let it saute for few seconds so that raw aroma goes away.
- Now, add cumin seeds and let it splutter for few seconds. Then, add chopped onion and saute them for few minutes until they are golden brown.
- Now, add chopped tomatoes and green chilli and saute for another 5-6 minutes until they are cooked thoroughly.
- After that, add red chilli powder, coriander powder and remaining salt in the Kadai and mix well.
- Now, add boiled chana dal to the Kadai along with ½ cup of water or more depending on the consistency you prefer. Crush dried fenugreek leaves on top and add garam masala as well.
- Let the dal simmer for good 5 to 6 minutes so that all masalas absorb nicely in the Dal.
- Now, in a Tadka Pan, add very little ghee or oil (as you prefer) and once the ghee is hot enough, add mustard seeds, curry leaves and dried red chilli. Let it simmer for few seconds and pour over the Dal. Mix well.
- Now, at the end, you can use dhungar method to give the smoky flavor as mentioned above or let it keep as it is.
- Your yummy Chana Dal is ready to serve!
Equipment Used for This Recipe
Notes & Tips
- Soaking Chana Dal: You can soak the chana dal for 2-3 hours, if desired. It reduces the cooking time for Dal. If you do not have time for soaking, just follow the same mentioned procedure.
- Oil or Ghee? It completely depends on personal choice. However, I would recommend ghee for better aroma and flavor.
- Salt & Spices: Feel free to adjust salt and spices as per your choice.
- Dhungar Method: It is an optional step and completely avoidable if you do not like smoky flavors.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Chana Dal Recipe
What are the main ingredients in Chana Dal?
Chana Dal is made with split chickpeas, spices, herbs, vegetables, and often includes ingredients such as onions, tomatoes, ginger, and garlic.
Is Chana Dal a healthy dish?
Yes, Chana Dal is a healthy dish that is low in fat and calories, but high in protein, fiber, and vitamins and minerals.
Can Chana Dal be made vegan?
Yes, Chana Dal can easily be made vegan by using vegetable oil instead of ghee or butter.
How long does it take to cook Chana Dal?
It typically takes 30-40 minutes to cook Chana Dal on the stove, but the cooking time may vary depending on the desired consistency and the type of lentils used.
What can I serve with Chana Dal?
Chana Dal is typically served with rice, roti, or naan, and is often accompanied by a side of vegetables or a salad.
See Also:
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