Chana Dal Masala

Name: Chana Dal Masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1 cup chana dal (split Bengal gram, soaked 30 min); 3 cup water (for pressure cooking dal); 1 tbsp ghee; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pcs onion (medium, finely chopped); 1 tsp ginger paste; 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

8/10

A hearty and comforting Punjabi-style lentil dish made from split Bengal gram. This Chana Dal Masala features nutty, tender lentils simmered in a vibrant onion-tomato gravy with a garlicky tadka, giving it an earthy, robust flavor that pairs beautifully with steamed rice or roti.

PREP

15m

COOK

35m

SERVES

1 KATORI

246 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Soak and prepare the chana dal.
1.Wash 1 cup chana dal thoroughly under running water.
2.Soak the dal in water for 30 minutes, then drain.
TIPSoaking reduces cooking time and makes the dal softer.
pressure cook · ~20 min
Pressure cook the dal.
Transfer the drained dal to a pressure cooker. Add 3 cups of water, turmeric, and salt. Pressure cook for 3-4 whistles on medium heat, then allow the pressure to release naturally.
TIPThe dal should be soft but hold its shape — not mushy or completely mashed.
temper · ~2 min
Make the tadka.
1.Heat ghee in a heavy-bottomed pan over medium heat.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Sprinkle asafoetida and stir for a few seconds until fragrant.
TIPDon't let the cumin burn — a gentle splutter is what you're looking for.
saute · ~12 min
Build the masala base.
1.Add chopped onions and sauté until golden brown (6-7 minutes).
2.Mix in ginger paste and minced garlic, cooking until the raw aroma disappears (1 minute).
3.Slide in the green chillies and chopped tomatoes, cook until soft and oil separates (4-5 minutes).
TIPPatience while browning the onions is the secret to a deep, rich flavor.
mix · ~1 min
Bloom the spice powders.
Lower the heat. Add red chili powder and coriander powder to the masala. Stir and cook for 30-45 seconds until the spices release their aroma.
TIPKeep the heat low to avoid burning the powdered spices and turning the dish bitter.
simmer · ~15 min
Combine dal and simmer.
Pour the cooked chana dal into the masala pot. Add about 1 cup of water to reach your desired consistency. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes on low heat, stirring occasionally.
TIPSimmering allows the dal to absorb all the flavors from the masala.
mix · ~1 min
Finish with garam masala and lemon.
Turn off the heat. Sprinkle garam masala and stir in the lemon juice. Mix well and let it rest covered for 5 minutes before serving.
garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl and garnish generously with chopped coriander leaves. Serve with steamed rice or roti.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the chana dal for at least 30 minutes to ensure even cooking and a creamy texture.
2
Brown the onions thoroughly until deep golden — this builds the dish's foundational flavor.
3
Add the spice powders after the tomatoes are cooked and oil surfaces to prevent burning.
4
Simmer the dal in the masala for 10-15 minutes so the lentils absorb the onion-tomato gravy fully.
5
Finish with lemon juice and garam masala off the heat to preserve their bright aroma.
6
Let the finished dal rest covered for 5 minutes before serving for deeper flavor melding.

RECIPE VARIATIONS