Chana Dal Sultani
Rich yet balanced, this royal-style chana dal is simmered until creamy, then finished with yogurt, warm spices, and a gentle smoky depth. It makes a satisfying side for naan, roti, or jeera rice.
For 4 servings
- prep · ~30 min
Soak the chana dal and prep the aromatics.
1.Rinse the chana dal well until the water runs mostly clear.2.Soak it in fresh water for 30 minutes, then drain.3.Finely chop the onion, tomato, green chili, and coriander leaves.4.Whisk the yogurt until smooth so it blends easily later.TIPA short soak helps the dal cook evenly while still holding its shape. - pressure cook · ~20 min
Pressure cook the dal.
Add the soaked chana dal, 3 cups water, and salt to a pressure cooker. Cook for 4 to 5 whistles on medium heat until the dal is soft but not mushy, then let the pressure drop naturally.
- temper · ~7 min
Make the spiced ghee base.
1.Heat ghee in a pan over medium heat.2.Add cumin seeds, cloves, green cardamom, and cinnamon.3.Let the spices sizzle until fragrant, about 30 seconds.4.Add the chopped onion and cook until light golden.TIPKeep the heat medium so the whole spices release flavor without burning. - saute · ~7 min
Cook the masala.
1.Add ginger-garlic paste and green chili; sauté for 1 minute.2.Add tomato and cook until soft and pulpy.3.Stir in turmeric powder, red chili powder, coriander powder, and garam masala.4.Cook for 1 to 2 minutes until the masala smells rounded and rich. - mix · ~3 min
Add the yogurt and cream.
Lower the heat and stir in the whisked yogurt a little at a time, mixing continuously so it does not split. Add the fresh cream and crushed kasuri methi, then mix until smooth.
TIPAlways lower the heat before adding yogurt for a silky, stable gravy. - simmer · ~10 min
Simmer the dal with the masala.
Add the cooked chana dal to the pan along with 1/2 cup water. Mix gently and simmer for 8 to 10 minutes until the flavors come together and the gravy turns creamy.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, naan, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the chana dal; the grains should be soft yet still distinct for the classic Sultani texture.
- 2Whisk the yogurt very smooth and add it only on low heat, stirring constantly to prevent curdling.
- 3Cook the onion just to light golden, not deep brown, so the gravy stays mellow and royal rather than sharp.
- 4Crush the kasuri methi between your palms right before adding to release its aroma into the creamy dal.
- 5If the dal thickens after resting, loosen it with a splash of hot water, not cold, to keep the gravy silky.
- 6This dal tastes even better after 30 minutes of resting, when the whole spices and yogurt base settle together.
Adapt it for your goals.
Low-oil
Reduce the ghee and skip the cream for a lighter dal that still keeps its aromatic Mughlai spice profile.
no onion no garlicNo-onion-no-garlic
Omit onion and ginger-garlic paste, then increase cumin, kasuri methi, and tomato for a sattvic-style version.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want the creamy richness balanced by more heat.
veganVegan
Use oil instead of ghee and replace yogurt and cream with unsweetened cashew cream for a dairy-free finish.
Why this is on our healthy list.
Protein-Rich Lentil Base
Chana dal brings plant protein and makes the dish hearty and satisfying as part of a balanced meal.
Good Source of Fiber
Split chickpeas provide fiber, which helps make this rich-tasting dal more filling and satisfying.
Digestive Spice Support
Cumin, ginger, garlic, and coriander are traditional spices that add flavor while supporting easier digestion of legumes.
Frequently asked questions
Yes. Simmer the soaked chana dal in a covered pot until tender but not mushy; it will just take longer than pressure cooking.
