Chana dal is a healthy, protein packed and delicious Indian dish where Bengal gram is cooked in a spicy onion tomato masala. It is can be eaten with rice, roti or plain parathas. Make it in the Instant pot or Stove top with this recipe.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup (205 grams) chana dal ((Bengal gram))
  • 3 cups (710 ml) water (to pressure cook (more if using pot))
  • ½ teaspoon turmeric
  • 2 tablespoons (30 ml) ghee or oil
  • ¾ cup (100 grams) onions ((1 medium onion fine chopped))
  • ½ tablespoon ginger (minced/grated (6 grams from ¾ inch root))
  • 1 tablespoon garlic (minced/ grated (11 grams from 4 to 5 medium cloves))
  • 1 cup (150 grams) tomatoes ((2 medium chopped finely))
  • 1 Indian bay leaf ((optional))
  • 2 inch cinnamon piece ((Ceylon/cassia, read notes))
  • 1 black cardamom ((omit if you don’t like))
  • 3 green cardamoms ((or use ¼ tsp ground))
  • 1 teaspoon sea salt ((adjust to taste))
  • ½ teaspoon Kashmiri red chili powder ((adjust to taste))
  • ½ teaspoon garam masala ((adjust to taste))
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 teaspoon dried fenugreek leaves ((kasuri methi))
  • ½ teaspoon amchur ((mango powder or sub with chaat masala or 2 tbsps lemon juice while serving))
  • 3 tablespoons coriander leaves ((cilantro chopped finely))
  • 1½ to 2 tablespoon ghee or oil ((30 ml))
  • ½ teaspoon cumin seeds
  • 2 green chilies (deseed & slit or dried red chilies (or both, omit if making for kids))
  • 2 garlic cloves (chopped (4 grams))
  • ½ inch ginger (juliennes (4 grams))
  • ¼ teaspoon asafoetida ((hing, optional))
  • ¼ teaspoon red chili powder ((optional, only if required))

Method

Cook chana dal

  1. Add chana dal to a colander or a bowl and rinse well thrice, rubbing with your fingers. Drain and transfer to a pressure cooker or a large bowl. Pour water and add turmeric.
  2. Pressure cook on a medium heat, until you hear 4 to 5 whistles. Or in the instant pot for 10 mins. Wait until the pressure drops. (For sauce pan method, check post intro)

Make the masala

  1. While the chana dal cooks, heat oil in a pan and add the bay leaf, cinnamon, black and green cardamoms.
  2. When they begin to sizzle, add onions and saute on a medium heat, until golden, for 6 to 7 mins.
  3. Add ginger and garlic and saute for 2 mins, until aromatic. Stir in the tomatoes and cook down for 4 to 5 mins, till they break down to a mush.
  4. Stir in the ground spices – chili powder, garam masala, coriander powder, cumin powder and salt. Saute for 2 mins and add the cooked chana dal with the remaining stock/water. Optionally, mash gently to break down some of the lentils.
  5. If your dal is too thick you may add little hot water. Mix well and simmer for 5 mins, until thick. Lastly stir in kasuri methi and amchur if using. Taste test to adjust salt. (If you want you may pick and discard the black cardamom, bay leaf and cinnamon stick)

Temper/ Tadka

  1. On a medium flame, heat ghee in a small pan. When it is medium hot, add cumin seeds. When they sizzle, add the garlic, ginger, red and green chilies.
  2. Fry for 1 to 2 mins, until aromatic but not burnt. Turn off and add red chili powder (optional) and hing.
  3. Pour this over the Chana Dal and garnish with coriander leaves. Serve it hot with plain basmati rice, saffron rice, Jeera rice, plain parathas or roti.

Instant pot Chana Dal

  1. Press saute button and pour oil to the steel insert. Add bay leaf, green & black cardamoms, cinnamon and onions.
  2. Saute for 5 mins and stir in the ginger and garlic. Cook for a minute and add tomatoes. Saute until they break down slightly for 2 to 3 mins.
  3. Stir in red chili powder, turmeric, salt, coriander powder, cumin powder and garam masala.
  4. Add the dal together with water. Mix well and pressure cook for 13 mins. Wait until the pressure drops & mash some of the lentils, for a thicker consistency. Stir in amchur and kasuri methi.
  5. Taste test to adjust salt. Make the tadka following the above section.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.