My chana dal is a hearty Indian vegetarian dish built on split chickpeas simmered with spices until soft and comforting. It is one of those meals that costs very little, feeds a crowd, and still tastes wonderful.
It is also genuinely good for you: the chickpeas make it a filling, protein-rich meal without any meat. The real magic is in the spicing, which I will walk you through so you get that deep, warming flavour every time.
Serve it with rice or flatbread.
- Authentic: Discover true flavours of South Indian food!
- Healthy: Packed with healthy protein Vegan Curry Recipe.
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Pin itWhat is Chana Dal?
Chana Dal, also known as split chickpeas or Bengal gram, is a staple ingredient in Indian cuisine. Derived from black chickpeas (kala chana), the outer layer of the chickpea is removed and the inner kernel is split, resulting in small, yellow, split peas. These peas have a sweet, nutty flavour and are commonly used in a variety of dishes ranging from dal preparations (lentil soups) to sweets and side dishes.
Rich in protein, dietary fibre, and essential nutrients, Split Chickpeas is not only delicious but also highly nutritious. It’s often incorporated into vegetarian diets as a protein source. When cooked, Chana Dal has a soft texture, making it suitable for individuals of all ages.
In addition to its prominence in Indian cuisine, Split Chickpeas is also used in various other culinary traditions, especially in South Asian countries. Whether simmered with spices for a comforting dal curry, ground into flour (besan) for making sweets or fried snacks, or sprouted for salads, Chana Dal is versatile and fundamental to many traditional dishes.
How to Cook Chana Dal?
- Boiling - Stovetop Method: Rinse Chana Dal thoroughly, then place it in a bowl with water and allow to soak for 2-3 hours. Next place it in a pot with water (typically 2-3 times the volume of the dal) , Bring to a boil and then simmer until the dal is soft but not mushy. This method can take 30-45 minutes.
- Pressure Cooking: This is a faster approach. After rinsing, place the dal in a pressure cooker with water and cook for 3-4 whistles. It should be ready in about 15-20 minutes.
- Slow Cooking: This method brings out a deep flavour. Rinse the dal and place it in a slow cooker with water, spices, and other desired ingredients. Let it cook on a low setting for several hours until the dal is creamy and rich.
- Roasting: Before boiling, you can dry roast the Chana Dal in a pan until it’s golden. This gives the dal a nuttier flavour. After roasting, you can boil it as per the stovetop or pressure cooking method.
- Sprouting: Instead of cooking, you can sprout Chana Dal. Soak it in water overnight, drain the water, and then leave the dal in a warm place. Within a day or two, you’ll see sprouts. Sprouted Chana Dal can be added to salads or lightly sautéed.
Equipment You’ll Need
A decent pan and freshly ground spices carry this dal.
A Closer Look at the Ingredients
Chana dal is humble food, and each part pulls its weight:
- Chana dal (split chickpeas) the star; soak them first for a softer, quicker cook.
- Onion, garlic, ginger and tomato the savoury base.
- Spices turmeric, cumin, coriander, garam masala and chilli for warmth and depth.
- Oil or ghee for the tarka that finishes the dish.
- Fresh coriander and a squeeze of lemon to brighten it at the end.
Recipe Card for Chana Dal
Chana Dal Recipe
Equipment:
Ingredients:
Chana Dal Ingredients:
- 1 cup Split Chickpeas - (200g) (Chana Dal, Bengal Gram)
- ½ cup Canned Chickpeas - (120g) drained
- 2 Fresh Tomatoes, Large - cut into wedges
- 1 Large Onion - diced
- 4 Garlic Cloves - minced
- 2 cups Vegetable Stock - (500ml)
- 1 cup Fresh Spinach - (100g)
- 2 tbsp Chana Dal Spice Blend - recipe below
- ½ cup Fresh Coriander - (50g)
- 2 Bell Peppers, Small - diced
- 1 Sweet Potato, Small - peeled and diced
- 1 tsp Cumin Seeds
- 5 Curry Leaves - sliced
- 1 Lime, juiced and Zested
- Ground Coriander - for garnish
- 4 tbsp Oil or Ghee - for roasting vegetables and frying onions
Chana Dal Spice Blend (Chana Masala):
- 1 tbsp Ground Coriander
- 1 tsp Ground Turmeric
- 1 tsp Ground Cumin
- ½ tsp Ground Fenugreek
- ½ tsp Ground Cardamom
- ½ tsp Ground Black Pepper
- ½ tsp Ground Fennel
- ¼ tsp Ground Kashmiri Chilli Powder
Instructions:
- Wash the chana dal thoroughly until the water runs clear. Soak the chana dal in 2 cups of water for about 2-3 hours.
- In the meantime preheat the oven to 392℉ (200℃). Place the diced peppers and sweet potato on a baking tray, drizzling them with oil and a touch of salt. Allow them to bake for 15-20 minutes and then set them aside.
- In a large saucepan, heat some oil or ghee over medium heat. Toss in the diced onions, letting them cook until they soften, which should take around 5 minutes. Follow this with the minced garlic, allowing it to cook for an additional minute.
- Next, incorporate the cumin seeds, curry leaves, and the Chana Dal Masoor spice blend into the mix, letting them cook for another minute. To this mixture, pour in the vegetable stock and get it to a boil. As the broth forms, reduce the heat, adding the chickpeas and Chana Dal, letting everything simmer for 20-25 minutes or until Chana Dal is al dente. If the sauce becomes too thick, you can add some water to adjust the consistency.
- Once the lentils are ready, integrate the diced tomatoes, roasted peppers, and sweet potato, letting them cook for about 5 more minutes. As a finishing touch, fold in the fresh spinach until it wilts, followed by the chopped coriander, lime juice, lime zest, and a salt to your taste.
- For the perfect meal, serve this hot with rice or bread of choice, sprinkling some ground coriander on top and a fresh lime juice drizzle to elevate the flavours. Enjoy!
Notes:
- Making your own Masala - As a chef, I highly recommend investing in a small and inexpensive grinder to grind your own spices for the freshest and most aromatic masala blends for your curries. Store-bought spice blends can contain additives and preservatives, and often lose their potency over time. By grinding your own spices, you can control the quality and freshness of the ingredients, leading to more flavourful and aromatic dishes. Give it a try and taste the difference for yourself. Your taste buds will thank you!
Nutrition:
Pin itVariations and What to Serve With Chana Dal
Serve chana dal with steamed basmati rice, warm naan or roti. To make it richer, stir in a splash of coconut milk; for more heat, add extra green chilli. For a fuller Indian spread, pair it with my Mango Butter Chicken, spicy Beef Madras, or another lentil favourite, Sri Lankan Palak Dal.
FAQ for Chana Dal
What is chana dal?
Chana dal is split, skinned Bengal gram, a relative of the chickpea. It is nuttier and holds its shape better than red lentils, making a hearty, textured dhal.
Do I need to soak chana dal?
Soaking for 30 minutes to a few hours speeds up cooking and aids digestion, but it is not essential - unsoaked dal just needs longer to simmer until tender.
Can I make it in a pressure cooker?
Yes - pressure cook the soaked dal with water for about 12-15 minutes to soften it, then finish with the tempered spices (tadka).
Is chana dal healthy?
Very - it is high in plant protein and fibre, naturally vegan and gluten-free, and low in fat.
How do I store leftovers?
Refrigerate for up to 4 days or freeze for up to 3 months. Loosen it with a little water when reheating, as it thickens as it sits.
What is a tadka, and why does it matter?
A tadka (tempering) is the finishing step that gives dal its aroma. You sizzle whole spices like cumin seeds, dried chilli and garlic in hot ghee or oil, then pour the lot over the cooked dal. It takes a minute but lifts the flavour hugely, so do not skip it.
My dal tastes a bit flat - how do I fix it?
Usually it needs salt, acid or a fresh tadka. Add salt to taste, a squeeze of lemon or a pinch of amchur (dried mango powder) for tang, and a little kasuri methi (dried fenugreek). Cooking the dal long enough that some lentils break down also makes it richer and less watery.
More recipes you’ll like
- For another satisfying lentil dish, try my Sri Lankan Palak Dal (Spinach Dhal)
A Few Words from the Chef
I hope that you enjoyed my recipe for delicious vegetable curry - Chana Dal. Let me know what cooking method you used to prepare this delicious Indian food!
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the best way to consume chikpeas 🙂 yummy
😁
This looks good!