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chana dal in a yellow color pot
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4.98 from 48 votes

Chana Dal Recipe (Step by Step)!

My flavor-packed Chana Dal is made with a base of onions, tomatoes and a mix of whole and ground spices. Fresh ingredients make this dal special and it's finished with a smoky tough for that restaurant-style flavor!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Servings: 4
Author: Manali Singh

Ingredients

  • 1 cup chana dal 205 grams
  • 3 cups water 24 oz , divided, more or less as needed
  • ½ teaspoon turmeric
  • 1 & ¼ teaspoons salt divided, or to taste
  • 6 large garlic cloves divided, 4 whole and 2 chopped
  • 1 & ½ inch ginger
  • 1 green chili or use more for extra heat
  • 2 tablespoons +2 teaspoons oil divided, 30 ml + 10 ml , I used avocado oil
  • 1 teaspoon cumin seeds
  • 3 whole cloves
  • 2 green cardamom
  • 1 & ½ inch cinnamon stick
  • 1 medium red onion 160 grams , chopped
  • 2 medium tomatoes 285 grams , chopped
  • ½ teaspoon coriander powder
  • ¼ teaspoon garam masala
  • ½ teaspoon kashmiri red chili powder this is for color and is not hot
  • 1 teaspoon kasuri methi crushed, dried fenugreek leaves
  • 2 tablespoons cilantro chopped
  • 1 whole dried red chili
  • piece of charcoal for dhungar method, optional

Instructions

  • Rinse 1 cup chana dal (205 grams) and then add it to a pressure cooker along with 2 & ½ cups water (20 oz), ½ teaspoon turmeric and ¾ teaspoon salt.
    Pressure cook the dal until it's cooked and soft. On regular stove-top pressure cooker, it would take 8-10 whistles on high flame. If using an electric pressure cooker like an Instant Pot, cook on high pressure for 13 minutes. In both cases, let the pressure release naturally.
  • Meanwhile, crush 4 large garlic cloves, 1 & ½ -inch ginger and 1 green chili in a mortar pestle and set it aside.
  • Heat 2 tablespoons oil in a heavy bottom pan on medium heat. Once the oil is hot, add the whole spices- 1 teaspoon cumin seeds, 3 cloves, 2 green cardamom and 1 & ½ -inch cinnamon stick. Sauté for a few seconds until the spices are fragrant.
  • Then add 1 medium onion (chopped) and cook for around 3 to 4 minutes until they are soft and start to change color. Now, add the freshly pounded garlic-ginger-green chili and cook for 1 to 2 minutes until the raw smell goes away.
  • Then add 2 medium tomatoes (chopped), stir and cook for 7to 8 minutes until they are very soft and completely cooked. Also add ½ teaspoon salt along with the tomatoes.
  • Then add the dry spices- ½ teaspoon coriander powder, ¼ teaspoon garam masala, ½ teaspoon Kashmiri red chili powder and 1 teaspoon kasuri methi. Also add 2 tablespoons cilantro (chopped). If you want to make the dal spicier, you can replace half of the Kashmiri red chili powder with regular chili powder which is hotter. Stir and cook the spices for 30 seconds.
  • Now, add the boiled chana dal to the pan along with ½ to ¾ cup water ( 4 to 6 oz), depending on the consistency you prefer. Stir and let the dal simmer for 5 to 6 minutes on medium-low heat.
  • For the tadka, heat the remaining 2 teaspoons oil (or you can use ghee) in a small pan on medium heat. Once the oil is hot, add remaining 2 garlic cloves (chopped) and 1 dried red chili (break it before adding it to the dal for extra heat) and cook for one minute until the garlic starts changing color.
    Transfer tadka to the simmering chana dal and stir. You can serve the dal at this point or give it a smoky flavor.
  • This step is optional. For the dhungar method,  place a steel bowl on top of  the dal. Then using tongs heat a piece of charcoal over direct heat until its red hot. Place the hot charcoal in that steel bowl on top of the dal using a pair of tongs .
    Pour oil or ghee on top of charcoal. You will immediately see fumes coming out of charcoal. Immediately close the pan with a lid. Let it remain like this for 3-5 minutes. Then remove the lid and remove the bowl from dal. The longer you keep the lid closed, the smokier dal will get. Enjoy hot with roti or rice.

Notes

  1. This recipe uses oil so it's vegan. But you can use ghee here, it will add flavor and make it taste more restaurant-style. 
  2. Use regular chili powder and more green chilies for a spicier dal.

Nutrition

Calories: 294kcal | Carbohydrates: 37g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 790mg | Potassium: 691mg | Fiber: 17g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 4mg