Chana Dal
A comforting, everyday lentil dish made with split Bengal gram. The chana dal is cooked just right — soft but still holding its shape — then finished with a simple tempering of cumin, garlic, and dried red chilies. A squeeze of lemon at the end lifts everything beautifully.
For 4 servings
- prep
Soak the chana dal.
Wash the chana dal in several changes of water until the water runs clear. Soak in enough water to cover by 2 inches for 1 hour. Drain before cooking.
- pressure cook · ~15 min
Pressure cook the dal.
1.Transfer drained dal to a pressure cooker. Add 3 cups water, turmeric powder, and salt.2.Close the lid and cook on medium heat until the first whistle.3.Lower the heat and cook for another 10 minutes (2-3 more whistles).4.Turn off the heat. Let the pressure release naturally.TIPNatural pressure release keeps the dal grains intact — don't force the whistle open or you'll end up with mush. - temper · ~2 min
Make the tempering.
1.Heat ghee in a pan over medium heat until shimmering.2.Add cumin seeds and let them sizzle and turn golden (30 seconds).3.Add sliced garlic and dried red chilies. Sauté until garlic is lightly browned (1 minute).4.Add asafoetida and stir briefly until fragrant (10 seconds). - saute · ~4 min
Add tomatoes and spice powders.
1.Add the chopped tomato to the pan.2.Cook until the tomato softens and the ghee begins to separate at the edges (3-4 minutes).3.Add red chili powder and stir for 30 seconds. - simmer · ~5 min
Simmer the dal with the tempering.
1.Open the pressure cooker and stir the cooked dal well.2.Pour the tempering over the dal and mix gently.3.If the dal seems too thick, add 0.5 cup of hot water to loosen it.4.Bring to a gentle simmer and cook for 5 minutes so the flavors meld.TIPChana dal should be thick but not dry. It continues to thicken as it sits, so keep it slightly looser than you want at the table. - garnish
Finish with lemon juice and coriander.
Turn off the heat. Stir in the lemon juice and sprinkle with chopped coriander leaves. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal for at least 1 hour ensures even cooking and a creamy interior without turning mushy.
- 2Natural pressure release is crucial — forcing the whistle open will break the dal into a mash.
- 3Cook the tempering until the garlic is just lightly browned; burnt garlic will make the dish bitter.
- 4If the dal thickens too much on standing, loosen it with a splash of hot water just before serving.
- 5Always add lemon juice after turning off the heat to preserve its bright, fresh acidity.
- 6For a deeper flavor, let the cooked dal rest for 10 minutes after tempering before serving.
Adapt it for your goals.
High-protein
Add a cup of chopped spinach and a handful of paneer cubes along with the tomatoes for extra protein and iron — perfect as a post-workout meal.
low oilLow-oil
Replace ghee with 1 tsp of oil and skip the asafoetida; use the same tempering technique for a lighter version that still packs flavor.
veganVegan
Swap ghee with any neutral oil or coconut oil — the tempering will still be aromatic, and the dish remains fully plant-based.
Why this is on our healthy list.
Rich in Plant Protein
Chana dal (split chickpeas) is a high-quality plant-based protein source, making this dish ideal for vegetarians and vegans.
High in Dietary Fiber
The lentils provide soluble and insoluble fiber, promoting healthy digestion and helping to keep you full longer.
Packed with Antioxidants
Turmeric, cumin, and asafoetida are rich in anti-inflammatory compounds that support overall wellness.
Good Source of Iron
Chana dal is naturally iron-rich, and the lemon juice at the end boosts iron absorption from the lentils.
Frequently asked questions
Yes, cook the soaked dal in a pot with 4-5 cups of water for 40-45 minutes until tender, then proceed with the tempering. Expect a slightly creamier texture.
