Chana Dal (Split Chickpeas) Recipe

Chana Dal

Chana dal, also known as split chickpeas, is a staple ingredient in Indian cuisine, offering a nutty flavor and rich texture. This versatile lentil can be transformed into various dishes, from comforting dals to flavorful curries and even salads.

Chana Dal Recipe Ingredients

  • 1 cup dried chana dal, rinsed and soaked for at least 4 hours
  • 1 tablespoon ghee or vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 1 green chili, slit (optional)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to your preference)
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • Salt to taste
  • Chopped cilantro, for garnish


  1. Pressure cook the dal: In a pressure cooker, combine the soaked chana dal with 3 cups of water and a pinch of salt. Pressure cook for 3-4 whistles or until the dal is tender but not mushy. Let the pressure release naturally.
  2. Make the tadka: Heat ghee or oil in a pan over medium heat. Also add cumin seeds and wait for few seconds.
  3. Add the bay leaf and green chili (if using) and cook for a few more seconds.
  4. Add the onion and cook until translucent.
  5. Add the tomato and cook until softened and mushy.
  6. Also add turmeric powder, red chili powder, coriander powder, and garam masala.
  7. Add the cooked dal and enough water to adjust the consistency (you can also mash some of the dal for a thicker texture).
  8. Season with salt to taste and simmer for 5 minutes.
  9. Garnish and serve Tandoori Roti

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