Chana Dal - Split Chickpeas Dal - East Indian Recipes

A serving dish with split bengal gram dal.

Chana Dal - Split Chickpeas Dal

Chana dal is an easy and healthy split chickpeas curry made with Indian spices and herbs. This is gluten-free and vegan too. Serve it over white rice and pickle for a wholesome meal.

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword chana dal, how to make dal, split chickpeas

Prep Time 10

Cook Time 30

soaking time 30

Total Time 1 10

Servings servings

Calories 254kcal

Ingredients

1 cup Chana dal or split chickpeas soaked for 30 mins in hot water
1 tbsp Ghee
1 tbsp Cooking oil
¼ tsp Asafoetida or hing (optional)
4 Curry leaves (optional)
1 large Onion finely chopped
2 large Garlic cloves finely chopped
1 3-inch Fresh ginger grated
2 med Chilies red or green roughly chopped
2 large Tomatoes chopped
½ tsp Turmeric powder
1 tsp Kashmiri chili powder (or cayenne)
1 tsp Coriander powder
½ tsp Cumin powder
½ tsp Garam masala
1 tsp Salt
½ tsp Black pepper powder
½ cup Freshly chopped cilantro or parsley

Instructions

Rinse/soak - Make sure to wash the dal a few times in running water to take away any impurities. for the best texture to your dal, soak the chana dal (split chickpeas) in hot water for at least 30 minutes. You can also soak it overnight in regular tap water.
Saute - In a pressure cooker over medium heat on a stovetop or electric Instant Pot on saute mode, add the ghee, oil, and asafoetida. Then, saute the onions, garlic, ginger, chilies, and curry leaves until the onions are translucent.
1 tbsp Ghee, 1 tbsp Cooking oil, ¼ tsp Asafoetida or hing, 4 Curry leaves, 1 large Onion, 2 large Garlic cloves, 1 3-inch Fresh ginger, 2 med Chilies
Spices - Next, add the turmeric powder, and spices along with the chopped tomatoes. Saute for 2 to 3 minutes until the onions are almost mushy and the spices give out a nice fragrance.
Pro tip- keep the heat to medium or low to prevent the spices from burning. If necessary add a few tablespoons of water too.
2 large Tomatoes, ½ tsp Turmeric powder, 1 tsp Kashmiri chili powder, 1 tsp Coriander powder, ½ tsp Cumin powder, ½ tsp Garam masala
Dal - Next, add the soaked, drained chana dal (split peas) and saute for 2 to 3 minutes until well coated with the spices. Season with salt and pepper.
1 cup Chana dal or split chickpeas, 1 tsp Salt, ½ tsp Black pepper powder
Pressure cook - Add 3 cups of water or stock.
Cover the pressure cooker with its lid and add the whistle. Cook on medium heat for 4 to 5 whistles (and up to 7 whistles for a very soft dal). Let the steam release naturally.
For the instant Pot turn the saute mode off and cover the pot with its lid, seal the vent, and cook on high pressure for 15 minutes followed by natural release.
for Stovetop - it will take from 50 to 60 minutes depending on how long the lentils were soaked.
Garnish - When done open the pot. Taste and adjust seasoning. Garnish with freshly chopped cilantro or parsley. Serve with fresh basmati rice.
½ cup Freshly chopped cilantro

Notes

Lentils and pulses are stored for months in sacks and storage facilities which is why rinsing them more than a few times in running water is very very important.
Soaking the lentils will ensure that the dal is softened which gives a better texture to the dal as compared to a grainy texture when you cook unsoaked
Some people like dal soft while others like to see the individual grains (al dante) as I have done today. So adjust the cooking time to suit your preference.
The quality of your lentils and legumes will often determine the cooking time. Older dal may take a few minutes longer to cook which is why soaking is very important.
This is an easier, fuss-free recipe to make dal in one pot. Traditionally, dal is often soaked and cooked in water in a pressure cooker without any spices or seasoning. Then, a tadka (tempering) is prepared and added to the dal just before serving. This was an easier way to prepare large quantities of lentils and save them for later use.
Don't be afraid to adjust the species to make it spicer.
You can also add diced vegetables such as carrots, zucchini, spinach, etc to the dal to make it more nutritious
For restaurant-style dal - add up to 4 tbsp of ghee!
Once the dal is ready, you can add more water if required to adjust consistency. Similarly, if you prefer it thicker, just cook on high for a few minutes until the excess water evaporates.

Nutrition