Vegan Chana Dal

1. 1
   prep

   Soak and prep the chana dal.

   1.Wash 1 cup chana dal thoroughly in 2-3 changes of water.

   2.Soak in 2 cups of water for 1 hour. Drain the soaking water completely before cooking.

   TIPSoaking softens the dal and reduces cooking time. Even 30 minutes helps if you are short on time.
2. 2
   pressure cook · ~15 min

   Pressure cook the dal.

   1.Add drained chana dal to the pressure cooker with 3 cups of water, a pinch of turmeric, and 0.5 tsp salt.

   2.Close the lid and cook on medium-high heat until the first whistle.

   3.Lower the heat and cook for 8-10 minutes on low flame.

   4.Let the pressure release naturally. Open the lid and gently mash the dal with the back of a ladle.

   TIPChana dal holds its shape well. Mash partially for a creamy yet textured dal; skip mashing entirely if you prefer a whole dal.
3. 3
   temper · ~3 min

   Make the cumin-garlic tempering.

   1.Heat 2 tsp oil in a kadai over medium heat until shimmering.

   2.Add cumin seeds and let them crackle and turn golden (about 30 seconds).

   3.Add chopped garlic and sauté until fragrant and light brown (1 minute).

   4.Add chopped ginger and slit green chilies, stir for 30 seconds.

   TIPDon't burn the garlic — it turns bitter fast. Keep the heat medium.
4. 4
   saute · ~7 min

   Sauté the onions and tomatoes.

   1.Add the chopped onion to the pan and cook until soft and translucent (3-4 minutes).

   2.Stir in the chopped tomato and a pinch of red chili powder.

   3.Cook until the tomato softens and the oil starts to separate from the mixture (2-3 minutes).
5. 5
   simmer · ~7 min

   Combine the dal and tempering, then simmer.

   1.Pour the cooked, mashed dal into the pan with the sautéed masala.

   2.Add half a cup of hot water if the dal is too thick. Stir well to combine.

   3.Simmer uncovered over low heat for 5-7 minutes, stirring occasionally.

   TIPAdjust water to get your preferred consistency — this dal should be a little thinner than a stew but not soupy.
6. 6
   garnish

   Finish with garam masala, lemon juice, and fresh coriander.

   1.Turn off the heat. Sprinkle a pinch of garam masala and 1 tsp lemon juice over the dal.

   2.Stir gently once, then garnish generously with chopped coriander leaves.

   TIPAdding garam masala off the heat preserves its delicate aroma.
7. 7
   serve

   Serve the vegan chana dal hot.

   Ladle into bowls and serve with steamed rice or roti. A wedge of lemon on the side brightens each bite.

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