Chana dal recipe is a delicious, healthy, protein rice Indian lentil curry with chana dal or split chickpeas or bengal gram. It is made in the same lines of dal fry where lentils are cooked until creamy with onions, tomatoes, spices & herbs. Vegan and gluten free!

Lentil dish or curry is a staple in Indian homes and every region has its own way of making it. In south India we have sambar while in north India it is dal fry various lentils. This Bengal gram recipe is one among them, very easy to make, delicious and goes well with rice or roti.

For more Indian curries please check maa ki dal, rajma recipe, dal makhani, palak paneer, Pujbai chole recipes.

Chana dal goes by various names in India like Bengal gram, kadalai paruppu etc. It is a very widely used lentil for its flavor and taste. It is also a great source of plant based protein. This is obtained by husking kala chana or brown chickpeas and further splitting the husked legume.

Chana dal is a very healthy legume, packed with protein, rich in zinc and folate too. It is a diabetic friendly due to its low glycemic index, rich in fiber and helps in treating bad cholestrol.

Chana dal is used in various recipes like puran poli, masala vada, adai, dal dosa, chutney, kootu as well in podi recipes like idli podi, sambar podi. This lentil dish with bengal gram is also a very popular one.

Here I am sharing my best recipe to make chana dal fry that is flavorful, delicious and easy to make.

About This Recipe

What Is Bengal Gram Dal?

Chana dal recipe is basically a lentil curry where split chickpea are cooked with onion, tomato, ginger garlic and other few flavorful herbs and spices. This lentil dish is super comforting, satiating and very wholesome.

You can make this bengal gram in many ways. You can keep it simple and make a homestyle curry or use various spices and make a rich and flavorful restaurant style chana dal fry. My recipe, I would say is a cross between both versions but very very delicious.

This lentil curry tastes excellent with steamed basmati rice and a simple vegetable fry like aloo gobi, gajar matar, okra fry or veg raita. This dal also tastes good with jeera rice, biryani rice, ghee rice.

Sometimes I make pakwan, a crispy spiced puri to make dal pakwan, a popular Sindhi breakfast. It is served with tamarind chutney, chopped onions and cilantro leaves.

Chana dal is not very light on stomach unlike toor dal and moong dal. So you can make this on days when you want something that keeps you full for hours.

Why This Recipe Works?

This chana dal fry is a very flavorful, comforting and delicious lentil curry that tastes unique. Split brown chickpeas has a nutty rich flavor and tastes very different from your usual dal.

In this recipe I have used basic herbs and spices that are easily available, so making this curry at home is really easy.

It gets ready in 30 minutes and you can make this dal in instant pot, pressure cooker or stovetop in a pan. I have included instructions for all the methods.

Along with detailed recipe to make chana dal I have also included tips to get the restaurant like flavor, how to get that smoky flavor and tasty and also some variations with ingredients.

For more flavor I also like to add an additional tadka or tempering just before serving. It very much improves the taste and flavor.

Do try out this easy chana dal recipe and enjoy, I am sure you will the unique taste and flavor. It is

very delicious

a popular north Indian curry

easy to make

vegan and gluten free

delicious with rice and roti

Ready in 30 minutes

How To Make Chana Dal Recipe

Preparation

Pick and rinse 3/4 cup chana dal thoroughly. Soak chana dal it plenty of water for 3 hours. Drain excess water and take them in a bowl. Add 2.5 cups water and pinch of salt. Now to cook the chana dal you can use an instant pot or pressure cooker or in a pan.

Instant pot– Cook for 14 minutes in pressure cooker or manual mode with pressure valve in seal position. Let the pressure release naturally.

Pressure cooker– cook for 12 whistles in medium flame and let pressure settle down naturally.

Stovetop– Cook the lentils in a pan with enough water until soft, drain and set aside.

Make sure the dal is cooked but not mushy for a wonderful texture.

While the lentils are getting cooked finely chop the onions, tomatoes. Peel and mince the ginger garlic. You can also use store bought ginger garlic paste if you prefer.

Making Lentil Curry

Heat 2 tablespoons oil in a pan. Add 1 teaspoon cumin seeds, 1 green chili, 1 broken red chili, 1 bay leaf and 1/2 inch cinnamon stick. Saute for a minute.

Now add chopped onions and saute for a minute. Next add the minced ginger garlic or ginger garlic paste. Saute well.

Next in goes chopped tomatoes. Saute for a minute. Now add the spice powders- 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala powder and 1/2 teaspoon coriander powder.

Mix everything well and let the masala cook well. The tomatoes should be completely cooked and it will take around 6-8 minutes in medium heat.

Once done add 1 cup water and salt to taste. Mix and simmer for 2-3 minutes. Then add the cooked lentils and mix. Simmer for 5 minutes.

While the lentils are simmering, heat 2 teaspoons oil in a small pan separately. Once the oil is hot add 1/2 teaspoon cumin seeds, 1/2 teaspoon minced garlic, 1 dried red chilli and few curry leaves.

Pour this tadka to the simmering lentils and mix well. Add finely chopped coriander leaves and crushed kasuri methi. Mix well. Remove from flame and add lemon juice. Serve chana dal warm.

Pressure Cooker & Instant Pot Method

To make this chana dal recipe in instant pot completely here is the recipe. Soak the chana dal as mentioned, drain and set aside.

Place the steel insert inside your instant pot and switch it on. Press saute mode and once it displays hot add oil. Fry cumin seeds, bay leaf and cinnamon. Next add finely chopped onions, ginger garlic, green chilies and saute. Next add the tomatoes followed by spice powders. Cook until the tomatoes turn soft.

Now add the drained soaked chickpeas and 3 cups water. Mix well and add salt to taste.

Cancel saute and close the instant pot. Press pressure cooker or manual mode and set timer to 15 minutes with pressure valve in seal position. Once the timer beeps let the pressure release naturally. After the pressure settles down, open IP and gently mix the chana dal.

You can prepare and add the additional tadka if you like. Add cilantro leaves, kasuri methi and lemon juice. Mix well and serve chana dal hot.

To make the same recipe in pressure cooker, do all the cooking in a pressure cooker base, after adding lentils close and cook until 12 whistles in medium flame.

FAQs

Is it necessary to soak dry chana dal?

Ideally you can cook it without soaking but soaking for 1-3 hours helps in quick cooking and easy digestion.

How to make a really flavorful dal fry?

To make absolutely delicious dal with wonderful flavor always use fresh and flavorful spices. Next saute the masala really well until the spice powders get roasted well. You can also smoke the dal as I have explained in this dal fry recipe.

Can I use ghee instead of oil?

Yes, you can use desi ghee.

Is chana dal same as chickpeas?

No, chickpeas is a legume while chana dal is a lentil obtained from chickpeas. It is husked and split brown chickpea.

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