This easy chana dal recipe is hearty, comforting and packed with classic Indian flavours. Made with split Bengal gram and a simple onion-tomato masala, it is thick, saucy and tastes even better than the local Indian takeaway.
I love serving it with steamed basmati rice and kachumber salad for an easy everyday meal.
My Chana Dal Recipe
I make many different dals at home, but this chana dal is one of the most popular with my family on special occasions. What we love most is its texture. The split Bengal gram softens without disappearing completely, making the dal thick and saucy while still retaining some bite.
You can try more from my 15+ Easy Indian Dal Recipes collection. They are simple to make and perfect for both everyday meals and celebrations.
The Pan I Used for This Recipe
For this recipe, I used the 24cm OXO Professional Ceramic Non-Stick Sauté Pan, which was kindly gifted to me by OXO. Its wide base gives you plenty of room to cook the onion-tomato masala, while the straight sides make it easy to stir in the cooked dal.
I love serving this vegan chana dal straight from the pan. It looks lovely on the table and keeps serving simple. The pan is safe for metal utensils, dishwasher-safe, oven-safe up to 200°C and suitable for all hobs, including induction.
Jump to:
- My Chana Dal Recipe
- The Pan I Used for This Recipe
- Why You'll Love This Chana Dal
- What Is Chana Dal?
- Sandhya’s Expert Tips & Tricks
- Ingredients & Substitutions
- How to Make Chana Dal recipe
- Serving Suggestions
- Storing, Freezing & Reheating
- Chana Dal RECIPE FAQs
- More Easy Indian Dal Recipes
- Easy Chana Dal Recipe
Why You'll Love This Chana Dal
- Naturally vegan: The recipe is made with oil and does not need cream, butter or ghee.
- Budget friendly: Chana dal, onion, tomatoes and spices make a generous meal without costing much.
- Perfect for meal prep: The flavour develops beautifully overnight, and the dal freezes well too.
- Easy to adjust: Keep it thick for phulka roti or loosen it with hot water for serving over white basmati rice or brown basmati rice.
What Is Chana Dal?
Chana dal is made by removing the skin from small desi chickpeas, also known as kala chana or Bengal gram, and splitting them in half. In English, it is commonly called split Bengal gram, split chickpeas or yellow gram.
The words “chana dal” can refer both to the uncooked pulse and to the finished Indian dish made from it. It has a mild, slightly nutty flavour and a firmer texture than red lentils. This is why the cooked pieces can remain visible even when the dal is tender.
Sandhya’s Expert Tips & Tricks
- I personally prefer to cook chana dal in Instant Pot or pressure cooker. as it takes longer to soften than many other lentils.
- Check a piece of cooked dal between your fingers. It should mash easily but should not have completely dissolved. If it is still firm, cook for a few more minutes.
- Rinse the chana dal thoroughly four or five times, until the water is almost clear.
- Soak the dal for at least 30 minutes and up to 2 hours. Older chana dal may benefit from a longer soak.
- Do not add acidic ingredients such as tomatoes or lemon until the dal has softened, as they can slow the cooking process.
- Chana dal thickens as it sits, so add hot water gradually. I usually use hot water from the kettle until it reaches your preferred consistency.
- Try a shortcut: In a pinch, use Bhuna cooking sauce or Balti cooking sauce to add instant depth to your chana dal.
Ingredients & Substitutions
(Detailed ingredients and quantity are mentioned in the recipe card below).
- Chana dal: Also known as split Bengal gram or split chickpeas. It is different from yellow split peas.Easily available to buy at Tesco, ASDA, Sainsburys in the UK or any asian grocery stores.
- Onion: Use a red, brown or white onion.
- Tomatoes: I use fresh blended tomatoes. Canned tomatoes also work.
- Ginger and garlic: Use ginger-garlic paste or fresh crushed ginger and garlic.
- Cumin seeds: Add them to hot oil to release their flavour.
- Ground spices: You will need ground coriander, ground cumin, turmeric and chilli powder. Adjust the chilli powder to taste.
- Green and dried red chillies: Optional for extra heat.
- Kasuri methi: Dried fenugreek leaves add a lovely aroma. Leave them out if unavailable.
- Lemon juice: Adds freshness and balances the flavours. You can use lime juice instead.
- Fresh coriander: For flavour and garnish.
- Oil: Use sunflower, vegetable or another neutral oil. Use ghee for a richer flavour.
How to Make Chana Dal recipe
Step 1: Cook the chana dal. Rinse the dal until the water is almost clear. Soak for 30 minutes to 2 hours, then drain. Add the chana dal, green chilli, turmeric and 3 cups of water to the inner pot of the Instant Pot. Secure the lid, set the valve to Sealing and pressure cook on High for 12 minutes. Allow the pressure to release naturally.
Tip: The dal should mash easily between your fingers while still retaining some shape.
Step 2: While the dal cooks, heat the oil in a wide pan over a medium heat. Add the cumin seeds and let them sizzle.
Step 3: Start the masala process. Add the onion, ginger-garlic and optional green and dried red chillies. Sauté for 4–5 minutes, until the onion is soft and lightly golden.
Step 4: Cook the tomatoes and spices. Add the blended tomatoes, ground coriander, ground cumin, turmeric, chilli powder and salt. Stir well and cook over a medium heat for 10–12 minutes, until the tomatoes have reduced and the base masala no longer smells raw.
Tip: Stir occasionally so it does not catch on the bottom.
Step 5: Pour the cooked chana dal and its cooking liquid into the masala and combine.
Stir well. Add a little hot water if needed to reach your preferred consistency.
Step 6: Simmer and finish. Simmer for 5 minutes so the flavours come together. Switch off the heat, stir in the lemon juice and adjust the salt as needed. Garnish with coriander and serve hot.
Serving Suggestions
For an easy everyday meal, I serve chana dal with rice and something fresh and crunchy on the side. Try it with:
- Steamed white basmati rice or jeera rice
- Kachumber salad and poppadoms
- Easy naan bread, phulka roti or plain paratha
- Cucumber raita or plain yoghurt, if you do not need the meal to be vegan
- A simple vegetable side such as okra bhaji or brinjal bhaji
Storing, Freezing & Reheating
- In the fridge: Cool the chana dal completely, then transfer it to an airtight container. Refrigerate for up to 3–4 days.
- In the freezer: Freeze in meal-sized portions for up to 3 months. Leave a little space in the container because the dal will expand as it freezes.
- To reheat: Thaw overnight in the fridge where possible. Reheat on the stovetop or in the microwave until piping hot, adding a splash of water because the dal thickens during storage. Finish with fresh coriander and a little lemon juice.
Chana Dal RECIPE FAQs
I recommend soaking it for at least 30 minutes and up to 2 hours. It helps the dal cook more evenly and is particularly useful if the packet has been stored for a while. If you skip soaking, increase the cooking time and check that the dal is fully tender.
Few reasons why this can happen. The dal may be older, it may need longer soaking or it may simply need more cooking time. Adding tomatoes, lemon or another acidic ingredient before the dal softens can also slow cooking.
Cook it in plain water first and add the masala afterwards.
No. Chana dal is split and skinned desi chickpeas, while yellow split peas are field peas. They have a similar appearance but a different flavour, texture and cooking time.
Chana dal is made with split, skinned desi chickpeas. Chana masala is usually made with whole white chickpeas, also called kabuli chana or garbanzo beans. The finished dishes therefore have very different textures.
Chana dal is split Bengal gram and has a firmer, nuttier texture. Toor dal is split pigeon pea and cooks to a softer, creamier consistency. They are both used for Indian dal dishes but are not the same pulse.
More Easy Indian Dal Recipes
Ingredients
- 1 cup chana dal split Bengal gram, about 200 g
- 3-4 cups water depending on the cooking method, plus more as needed
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium onion finely diced (about 150 g)
- 1 tablespoon ginger-garlic paste OR 4 garlic cloves and 1-inch ginger crushed
- 2 green chillies slit (optional)
- 2 dried red chillies optional
- 2 tomatoes blended (about 170 g)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder or to taste
- 1½ teaspoons salt or to taste
- 1 teaspoon kasuri methi dried fenugreek leaves
- 2 teaspoons lemon juice or more to taste
- 2 tablespoons fresh coriander leaves chopped
Instructions
- Rinse and soak: Wash the chana dal four or five times until the water is almost clear. Soak in fresh water for 30 minutes to 2 hours, then drain.
- Pressure cook: Add the chana dal, green chilli, turmeric and 3 cups water to the Instant Pot. Pressure cook on High for 12 minutes, then allow a natural pressure release.
- Cook the aromatics: Heat the oil in a wide pan over a medium heat. Add the cumin seeds and dried red chilli. Allow the cumin to sizzle. Add the onion and ginger-garlic. Sauté for 4–5 minutes until the onion is soft and lightly golden.
- Cook the masala: Add the tomatoes, ground coriander, ground cumin, turmeric, chilli powder and salt. Cook over a medium heat for 10–12 minutes, stirring occasionally, until the tomatoes have reduced and no longer smell raw.
- Combine: Add the cooked dal and its cooking liquid to the masala. Crush the kasuri methi between your palms and stir it in. Add hot water as needed to adjust the consistency.
- Finish: Simmer for 5 minutes. Switch off the heat and stir in the lemon juice and most of the coriander. Taste and adjust the salt and lemon. Garnish with the remaining coriander and serve hot.
Video
Notes
Alternative cooking methods
- Stovetop: Cook the soaked dal with 4 cups of water for about 45 minutes, or until tender.
- Traditional pressure cooker: Cook the soaked dal with 3 cups of water for 5–6 whistles. Allow the pressure to release naturally.
A note on timings:
I take about 10 minutes to prepare for this recipe because these everyday ingredients and spices are readily available in my kitchen. If you need to gather and measure everything first, allow a little longer. The cooking time is based on using an Instant Pot and includes the time it takes to come to pressure, cook and release the pressure naturally. While the chana dal cooks, I prepare the onion-tomato masala, so both cook at the same time. The stovetop method will take longer.Sandhya’s Expert Tips
- I recommend using a pressure cooker or Instant Pot, as chana dal can take longer to soften.
- Do not add tomatoes or lemon until the dal is tender, as acidic ingredients can slow down cooking.
- Cook the onion-tomato masala well until the tomatoes lose their raw smell.
- Chana dal thickens as it sits, so add hot water gradually to adjust the consistency.
- For an even quicker version, use my frozen bhuna sauce instead of making the masala from scratch. Adjust the spices and salt to taste.
Aditi says
Really very tasty chana dal recipe. We tried it last night and my family loved it.