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Chana Dal Recipe

Indian · Main course · 55 min total

A comforting Indian lentil stew made with split chickpeas, simmered with aromatic spices and finished with a tempering of cumin and dried red chilies.

Ingredients

• 1 cup chana dal (split chickpeas), rinsed and soaked for 30 minutes
• 3 cups water
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 2 dried red chilies, broken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 medium tomatoes, chopped
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Drain the soaked chana dal and place in a heavy-bottomed pot with 3 cups water, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until dal is tender but not mushy.
2. While dal cooks, heat ghee in a small pan over medium heat. Add cumin seeds and dried red chilies; cook until cumin splutters and chilies darken, about 30 seconds.
3. Add onion to the pan and sauté until golden brown, about 5 minutes. Stir in garlic and ginger; cook for 1 minute until fragrant.
4. Add chopped tomatoes, red chili powder, and garam masala. Cook until tomatoes break down and oil separates, about 3-4 minutes.
5. Pour the cooked dal (with its cooking liquid) into the pan with the tomato mixture. Stir well and simmer for 5-10 minutes to blend flavors. Adjust consistency with water if too thick.
6. Taste and adjust salt and spices. Garnish with fresh cilantro and serve hot with rice or roti.

Tips

• Soaking the dal reduces cooking time and improves texture.
• For a richer flavor, use ghee instead of oil.
• Leftover chana dal can be refrigerated for up to 3 days; reheat with a splash of water.

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