Chana Dal (Bengal Gram Dal)
Chana Dal is a protein-packed, delicious and super fragrant dish of Bengal gram dal cooked with spices, herbs, onions and tomatoes.
- Total time
- 45 min
- Active time
- 15 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
Ingredient watchpoints12 watchpoints
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Onion
¾ cup (100 grams) onions ((1 medium onion fine chopped))
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Ginger
½ tablespoon ginger (minced/grated (6 grams from ¾ inch root))
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Garlic
1 tablespoon garlic (minced/ grated (11 grams from 4 to 5 medium cloves))
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Tomatoes
1 cup (150 grams) tomatoes ( (2 medium chopped finely))
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Bay Leaves
1 Indian bay leaf ( (optional))
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Sea Salt
1 teaspoon sea salt ( (adjust to taste))
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Kashmiri Red Chilli Powder
½ teaspoon Kashmiri red chili powder ( (adjust to taste))
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Garam Masala
½ teaspoon garam masala ( (adjust to taste))
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Coriander Leaves
3 tablespoons coriander leaves ( (cilantro chopped finely))
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Garlic
2 garlic cloves (chopped (4 grams))
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Asafoetida
¼ teaspoon asafoetida ( (hing, optional))
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Chili Powder
¼ teaspoon red chili powder ((optional, only if required))
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Additional ingredient notes
Ingredients & Substitutes
Whole spices like bay leaf, cumin seeds, black cardamoms, green cardamoms, cinnamon and dried red chilies add a lot of depth and flavor to your chana dal.
It makes your dish special. However if you want to make a basic version, you may omit these but just use cumin seeds and more garam masala. Ground Spices like Kashmiri red chili powder, turmeric, garam masala, coriander and cumin powder are essential to make this dish. Special ingredients like kasuri methi (dried fenugreek leaves) and amchur (mango powder) add beautiful North Indian flavors to the dish. You may omit kasuri if you don’t have and use chaat masala or lemon juice to substitute amchur. Onions, tomatoes, ginger, garlic, green chilies & coriander leaves are the other basic essentials in this recipe. If you don’t eat onions & garlic, you may omit them. Coriander leaves are used to garnish, you may omit them if you don’t have.
Notes
Whole spices add a ton of flavor to the dish.
You may sub with more garam masala but you won’t get the same flavors. If using chaat masala, sprinkle it all over the dal just before pouring the tadka. To omit the additional special tadka, use the ingredients listed for additional tadka when you make the onion tomato masala. Add cumin seeds along with the other whole spices. Add more ghee, ginger, garlic, red chili, green chilies, red chilies and hing when you make the masala.
Before You Cook
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Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Variations
You can add 4 to 5 cups of baby spinach to this dish.
Saute in a tablespoon ghee/oil for 4 to 5 mins and add it to the chana dal at the last stage. If you are including vegetables (as mentioned below) you omit the whole spices like cardamoms, cinnamon and bay leaf. Use more cumin seeds A lot of Telugu speaking people cook veggies like ridge gourd/turai, bottle gourd/ lauki, yellow cucumber and pumpkin with chana dal. Cook them in the onion tomato masala until tender yet firm. Later add the cooked chana dal. Your dish will take on the flavors of the veggies here. Alternately I pressure cook the gourd veggies along with the chana dal and just add to the masala. You can also make a one pot dish in pressure cooker with chana dal and gourd veggies. The veggies get mushy but we are okay with that.
Method Overview
Structured method notes that are separate from the step timeline.
Soak or no soak?
If you do not have a pressure cooker, soak the lentils overnight or at least for 30 mins in hot boiling water (covered).
I never soak mine and it always gets cooked perfectly, with 10 mins pressure cook time in the instant pot and 4 whistles in a 3 lts stovetop steel cooker (medium flame). But if you have a tough time cooking them faster even in the pressure cooker, soak them in boiling hot water for 30 mins before cooking. You can cook chana dal in a sauce pan. Soak the dal in boiling hot water for 30 mins and cover. Later bring back to a boil and cook uncovered on a medium heat for 5 mins. Discard the scum that arises on top & add turmeric. Cook partially covered, leaving a spoon in the pot, until the lentils are tender & begin to break down slightly (not mushy). Takes around 30 mins, keep adding more hot water as required.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
If you want you may halve the recipe for fewer servings.
Step 2
Add 1 cup chana dal (205 grams) to a colander or a large bowl. Rinse well thrice under running water while you rub with your fingers. Drain and transfer to a pressure cooker or a large bowl. Pour 3 cups (710 ml) water and add ½ teaspoon turmeric.
Image detailsfully cooked Bengal gram dal getting mashed in a pressure cookerSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference Inputs and tools3
Uses
- 1 cup (205 grams) chana dal ((Bengal gram))
- 3 cups (710 ml) water (to pressure cook (more if using pot))
- ½ teaspoon turmeric
Step 3
Pressure cook in the instant pot for 10 mins. If using a stovetop cooker, cook on a medium flame, until you hear 4 to 5 whistles. Let the pressure drop naturally. Your chana dal should ideally get mashed easily when you press down in between your fingers, but still hold shape. It should not be al dente.
Step 4
Meanwhile prep up the following ingredients: Fine chop 1 medium onion to make ¾ cup (100 grams) Mince or grate ¾ inch ginger to make ½ tablespoon (6 grams) Mince or grate 4 to 5 medium garlic cloves to make 1 tablespoon (11 grams) Fine chop 2 medium tomatoes to make 1 cup (150 grams) 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 (dried mango powder or chaat masala or use 2 tablespoons lemon juice while serving) 1 Indian bay leaf (optional), 2 inch cinnamon piece (Ceylon/cassia), 1 black cardamom, 3 green cardamoms (or use ¼ tsp ground cardamom, won’t be able to pick from the dal later)
Image detailssauteing onionsSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference Checks1
ServiceMain recipeSource service instruction
Meanwhile prep up the following ingredients: Fine chop 1 medium onion to make ¾ cup (100 grams) Mince or grate ¾ inch ginger to make ½ tablespoon (6 grams) Mince or grate 4 to 5 medium garlic cloves to make 1 tablespoon (11 grams) Fine chop 2 medium tomatoes to make 1 cup (150 grams) 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 (dried mango powder or chaat masala or use 2 tablespoons lemon juice while serving) 1 Indian bay leaf (optional), 2 inch cinnamon piece (Ceylon/cassia), 1 black cardamom, 3 green cardamoms (or use ¼ tsp ground cardamom, won’t be able to pick from the dal later)
Inputs and tools17
Uses
- 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))
- 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))
- 2 garlic cloves (chopped (4 grams))
- ½ inch ginger (juliennes (4 grams))
- ¼ teaspoon red chili powder ((optional, only if required))
Why and source
This step has reviewed source-backed guidance.
Step 5
While the chana dal cooks, heat 2 tablespoons oil in a pan and add the whole spices – bay leaf, cinnamon, black and green cardamoms. When the spices begin to sizzle in the hot oil, add the chopped onions and saute on a medium flame for 6 to 7 mins, until light golden.
Image detailssauteing ginger garlicSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference 
Image detailssauteing tomatoesSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference Visual cue
until light golden.
Checks2
Visual cueInfoVisualuntil light golden.
Expected state: until light golden.
TimingInfoTimingfor 6 to 7 mins
Target: 6-7 minute
Expected state: When the spices begin to sizzle in the hot oil, add the chopped onions and saute on a medium flame for 6 to 7 mins, until light golden.
Inputs and tools1
Uses
- ¾ cup (100 grams) onions ((1 medium onion fine chopped))
Why and source
This step has reviewed source-backed guidance.
Step 6
Stir in the ginger and garlic. Saute until aromatic, for 1 to 2 mins.
Image detailsadding ground spices to make onion tomato masalaSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference 
Image detailsonion tomato masalaSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference Show 1 more media item
Image detailscooked chana dal transferred to the onion tomato masalaSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference Visual cue
until aromatic, for 1 to 2 mins.
Checks2
Visual cueInfoVisualuntil aromatic, for 1 to 2 mins.
Expected state: until aromatic, for 1 to 2 mins.
TimingInfoTimingfor 1 to 2 mins
Target: 1-2 minute
Expected state: Saute until aromatic, for 1 to 2 mins.
Why and source
This step has reviewed source-backed guidance.
Step 7
Add the chopped tomatoes and cook until they break down to a mush, for 4 to 5 mins.
Image detailssimmering chana dal in a potSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference 
Image detailsadding kasuri and amchurSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference Show 1 more media item
Image detailsconsistency of chana dalSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference Visual cue
until they break down to a mush, for 4 to 5 mins.
Checks2
Visual cueInfoVisualuntil they break down to a mush, for 4 to 5 mins.
Expected state: until they break down to a mush, for 4 to 5 mins.
TimingInfoTimingfor 4 to 5 mins
Target: 4-5 minute
Expected state: Add the chopped tomatoes and cook until they break down to a mush, for 4 to 5 mins.
Why and source
This step has reviewed source-backed guidance.
Step 8
Add all the ground spices – red chili powder, garam masala, coriander powder, cumin powder and salt.
Step 9
Saute for 2 mins until aromatic.
Image detailstempering to add over chana dalSwasthis Recipes · Chana Dal Recipe (Bengal Gram Dal)Dev reference Visual cue
until aromatic.
Checks2
Visual cueInfoVisualuntil aromatic.
Expected state: until aromatic.
TimingInfoTimingfor 2 mins
Target: 2 minute
Expected state: Saute for 2 mins until aromatic.
Why and source
This step has reviewed source-backed guidance.
Step 10
Mix in the cooked chana dal with the remaining stock/dal cooked water.
Step 11
Some of my chana dal is usually broken down so I don’t need to mash, but if your’s isn’t, mash some of them. This keeps the dal binded and there is no water separation.
Step 12
If you feel your dal is too thick, you may add some hot water. Mix and simmer until thick, for 5 mins. Crush kasuri methi in your hands and sprinkle. Stir in the amchur if using. Taste test and adjust salt to your preference. If using chaat masala sprinkle all over the chana dal.
Step 13
This is the consistency and texture we prefer. It thickens further after cooling down. If you want you may pick and discard the whole spices bay leaf, black cardamom and cinnamon.
Step 14
While the dal is simmering, prep up the ingredients for tadka 1½ to 2 tablespoon ghee or oil ½ teaspoon cumin seeds 2 green chilies deseed & slit or dried red chilies (or both, omit green chilies 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, use only if required)
Step 15
Heat a small pan on a medium flame and add ghee. Stir in the ginger, garlic, red and green chilies. Let them fry for 1 to 2 mins, until aromatic. Do not burn. Turn off the flame and add red chili powder (to increase the heat) and hing (optional). Pour this over the Chana Dal and garnish with coriander leaves. Serve it hot with plain Basmati Rice, Jeera rice, Plain Parathas or roti. On occasions when I want to go with a special rice dish, I make this Saffron Rice or this Turmeric Rice.
Step 16
Press saute button and pour oil to the steel insert. Add bay leaf, green & black cardamoms, cinnamon and onions.
Step 17
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.
Step 18
Stir in red chili powder, turmeric, salt, coriander powder, cumin powder and garam masala.
Step 19
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.
Step 20
Taste test to adjust salt. Make the tadka following the above section.
Learn More
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Testing notes
Useful tests and side-by-side notes after the method is clear.
3 Expert Tips for a special Chana Dal
To bring out the unique flavors, chana dal should be cooked long enough until some of them begin to break down in the onion tomato masala.
These broken lentils make your dish thicker, without water separation and they get fragrant only at this stage. Chana dal has a natural strong flavor that is sweeter than other lentils.
Testing photos
Photos that support the article's cooking notes.
Source: Chana Dal Recipe (Bengal Gram Dal)
Recipe structure
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Main recipe
Recipe card ingredients and steps.
4
Garnish
Source step 15 creates or uses garnish.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Whole spices add a ton of flavor to the dish.
Whole spices add a ton of flavor to the dish. You may sub with more garam masala but you won’t get the same flavors.
If using chaat masala, sprinkle it all over the dal just before pouring the tadka.
If using chaat masala, sprinkle it all over the dal just before pouring the tadka.
To omit the additional special tadka, use the ingredients listed for additional tadka when you make the onion tomato masala.
To omit the additional special tadka, use the ingredients listed for additional tadka when you make the onion tomato masala. Add cumin seeds along with the other whole spices. Add more ghee, ginger, garlic, red chili, green chilies, red chilies and hing when you make the masala.
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Mention @SwasthisRecipes or tag #swasthisrecipes!
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Nutrition
Calories 350kcal Carbohydrates 39g Protein 14g Fat 16g Saturated Fat 10g Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 39mg Sodium 692mg Potassium 783mg Fiber 18g Sugar 5g Vitamin A 748IU Vitamin C 30mg Calcium 80mg Iron 5mg.
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Chana Dal Recipe (Bengal Gram Dal)
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