Chana Dal Recipe (Bengal Gram Dal)

Method10 steps · about 45 min

1. 1

   Step 1: Add chana dal (205 g) 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 (0.5 tsp).

   Uses 205 g chana dal · 3 cup water · 0.5 tsp turmeric · fresh water for rinsing dal

   
2. 2

   Step 2: Pressure-cook the dal over medium heat for 4–5 whistles in a stovetop cooker, or 10 minutes in an Instant Pot. If using an inner bowl, add the separate outer steam water required by the cooker manufacturer. Let the pressure release naturally and open according to cooker instructions. Check the dal is tender; cook longer if needed.

   Instant Pot dal only · 10 minUses outer steam water as required by cooker manufacturer if using inner bowl · 205 g chana dal in 3 cups measured cooking water with ½ tsp turmeric

   
3. 3

   Step 3: While the dal cooks, heat the separate 2 tbsp masala ghee or oil in a pan. Add the bay leaf, 2-inch cinnamon piece and black/green cardamoms (3).

   Uses 2 tbsp ghee · 1 Indian bay leaf · 2 inch cinnamon stick · 1 black cardamom · 3 green cardamoms

4. 4

   Step 4: When they begin to sizzle, add onions (100 g) and saute on a medium heat, until golden, for 6 to 7 mins.

   Uses 100 g onion · bay/cinnamon/cardamoms sizzling in initial 2 tbsp fat

   
5. 5

   Step 5: Add only the minced masala ginger (6 g) and garlic (11 g) and sauté 2 minutes until aromatic. Add the tomatoes (150 g) and cook 4–5 minutes until mushy; keep the julienned ginger and chopped two-clove garlic for the later tadka.

   Uses 6 g ginger · 11 g garlic · 150 g tomatoes · onion sautéed 6–7 minutes in masala fat

   
6. 6

   Step 6: Add the masala chili powder, garam masala (0.5 tsp), coriander powder (1 tsp), cumin powder (0.5 tsp) and sea salt (1 tsp). Sauté 2 minutes, then add the fully cooked dal with its retained stock. Optionally mash some cooked lentils to thicken.

   Uses 1 tsp sea salt · 0.5 tsp Kashmiri chili powder · 0.5 tsp garam masala · 1 tsp coriander powder · 0.5 tsp cumin powder · ginger/garlic sautéed then tomatoes broken down 4–5 minutes · dal tender after cooker pressure release, retained cooking liquid

   
7. 7

   Step 7: Add a little extra hot water only if the dal is too thick and simmer 5 minutes. Stir in dried fenugreek and amchur (0.5 tsp) if using, then taste and add extra salt only (to taste) if needed. Omit amchur if using the serving lemon alternative. Discard whole spices if desired.

   Simmer dal · 5 minUses 1 tsp dried fenugreek leaves · 0.5 tsp amchur · a little extra water only if cooked dal is too thick · extra salt only to taste · cooked dal/stock added after ground spices sautéed 2 minutes

   
8. 8

   Step 8: For the separate tadka, heat 1½–2 tbsp ghee or oil over medium heat. Add cumin seeds (0.5 tsp); when sizzling, add the chopped two-clove garlic (2 clove), 4 g julienned ginger and optional chilies.

   Uses 1½–2 tbsp ghee · 0.5 tsp cumin seeds · 2 green chilies · 2 clove garlic · 4 g ginger

9. 9

   Step 9: Fry for 1 to 2 mins, until aromatic but not burnt. Turn off and add red chili powder (0.25 tsp) (optional) and hing.

   Uses 0.25 tsp asafoetida · 0.25 tsp red chili powder · cumin, chilies and tempering garlic/ginger added to 1½–2 tbsp fat

10. 10

    Step 10: Pour the finished tadka over the simmered dal and garnish with coriander leaves (3 tbsp). If amchur was omitted, add the optional 2 tbsp lemon juice while serving. Serve hot with cooked rice, roti or paratha.

    Uses 3 tbsp coriander leaves · 2 tbsp serving lemon ONLY if amchur omitted · aromatics fried 1–2 minutes then optional hing/chili powder added off heat · dal simmered 5 minutes and finished with fenugreek/optional amchur