Chana Dal Recipe I Split Chickpeas Lentil RecipeHow to make Chana Dal? This is a post about how to make Chana Dal at home with step by step method and photos. Since I am from North India, so sharing North Indian style recipe for Chana Dal. There are many variations available online depending on the region where it belongs.I always use fresh ingredients to make Dals so likewise, here also I am using fresh onion, tomato, garlic, green chilli, ginger and coriander leaves. Try to use fresh ingredients for your recipe whenever is possible as they enhance the flavor and aroma of the dish, so do not substitute them with frozen ones or store bought bottles of paste. I recommend not to use store bought ginger garlic paste or canned tomatoes for the recipe. The key element for making a good Dal is, one using fresh ingredients and second using fresh good quality spices to make the Dal. Fresh spices always enhance the flavor any recipe. If you do not like too spicy food like me, then use Kashmiri lal mirch or degi mirch as they are low in spice and gives good color to Dal. I have also added dried fenugreek leaves or kasuri methi in Dal which is an important ingredient for the recipe if you are looking for a nice aroma and flavor.And lastly, always use clarified butter/ghee for tempering in Dal. However, it is not mandatory but I would highly recommend it especially making any Dal. You could use olive oil or peanut oil or sesame oil here but they would not give the texture and flavor what ghee would give. I am also sharing ‘Dhungar Method’ here to give smoky flavor to Dal through hot charcoal, which brings the flavor to another level. It is quite simple method, just heat up a small piece of charcoal in a small bowl and place that bowl over the Dal. Pour a little ghee or oil over the hot charcoal and as you see fumes coming out from charcoal, just close the pot with its lid. Let it be there for 2-3 minutes. However, it is completely optional and you can completely skip it. So, let’s start making Chana Dal Recipe!
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.
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)
Nutrition Facts
Chana Dal Recipe I Split Chickpeas Lentil Recipe
Amount per Serving
Calories
269
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
22
mg
7
%
Sodium
966
mg
42
%
Potassium
236
mg
7
%
Carbohydrates
37
g
12
%
Fiber
13
g
54
%
Sugar
5
g
6
%
Protein
8
g
16
%
Vitamin A
622
IU
12
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
9
mg
45
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
30
mg
36
%
Vitamin E
1
mg
7
%
Vitamin K
5
µg
5
%
Calcium
118
mg
12
%
Iron
3
mg
17
%
Magnesium
18
mg
5
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword ,Chana Dal Recipe, Healthy Indian Dinner Recipes, How to make Chana Dal Recipe, indian vegetarian dinner recipes, Step by step Chana Dal Recipe