Sattvic Chana Dal
A light, nourishing, and soulful lentil dish prepared in a pure, sattvic style without onions or garlic. Gently spiced with ginger and cumin, this dal is perfect for a clean and simple meal that's easy to digest and wonderfully comforting.
For 4 servings
Soak and prepare the dal
Rinse the chana dal thoroughly under running water. Soak it in enough water for at least 2 hours. After soaking, drain the water completely.
TIPSoaking the dal not only speeds up cooking time but also makes it easier to digest.Pressure cook the dal
- Place the soaked and drained dal in a pressure cooker.
- Add 2 cups of water, turmeric powder, and rock salt.
- Stir well, close the lid, and pressure cook over medium heat for 4-5 whistles, or until the dal is soft and cooked through.
- Let the pressure release naturally before opening the lid.
TIPIf the dal is not fully soft, you can mash it lightly with the back of a ladle for a creamier consistency.Prepare the sattvic tempering
- Heat ghee in a small pan or tadka pan over medium heat.
- Once the ghee is hot, add the cumin seeds and let them crackle.
- Add the grated ginger and sauté for about 30 seconds until fragrant.
TIPKeep the heat on medium to prevent the spices from burning, which would impart a bitter taste.Cook the tomato masala
- Add the chopped tomatoes to the pan with the tempering.
- Cook for 2-3 minutes until the tomatoes turn soft and mushy.
- Add the coriander powder and mix well. Cook for another minute.
Combine dal and tempering
Pour the prepared tomato tempering into the cooked dal. Stir well to combine everything.
Simmer the dal
Bring the dal to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld together. If the dal is too thick, you can add a little hot water to adjust the consistency.
Garnish and serve
Turn off the heat. Garnish the dal with freshly chopped coriander leaves. Serve hot with steamed rice or rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can blend a small portion of the cooked dal and mix it back in.
- 2Don't skip soaking the dal; it's crucial for both texture and digestibility.
- 3Adjust the amount of water based on your preferred consistency. Chana dal tends to thicken as it cools.
- 4For a slight tang, you can add a squeeze of lemon juice just before serving.
- 5If you don't have a pressure cooker, you can cook the dal in a pot, but it will take significantly longer (about 45-60 minutes).
Frequently asked questions
Yes, Sattvic Chana Dal is very healthy. It is a great source of plant-based protein and dietary fiber, low in fat, and easy to digest. The absence of onion and garlic makes it light on the stomach.
