Chana Dal is a very delicious and comforting Indian split chickpea dal with plain boiled rice.
Chana Dal
A very famous dish of North India, especially in Punjab and Uttar Pradesh, this dish is made by boiling chana dal and afterward giving it a cumin and ginger tempering ( Jeera Adarak Chauka in Hindi) to enhance the aroma and flavor of chana dal. Be ready to rejuvenate your taste buds!
This is one of the easiest and comforting meal ever. For most people in India, Dal Chawal (Dal and Rice) is the comfort food.
Ingredients Needed for Chana Dal
- Firstly, Chana dal-Pick and clean the dal before cooking to remove any adulteration.
- Tomato-I prefers plum tomatoes in my dal recipes.
- Ginger-Tastes amazing in chana dal.
- Asafetida- Do not miss asafetida as it gives a very nice flavor.
- Ghee-I uses ghee to make dals but if looking to make it vegan them.
How to make Chana Dal?
Making chana dal is very easy all you need to do is pressure cook the dal first. Then make the tadka seasoning by cooking ginger, tomatoes, and spices. Finally pour the dal over tadka or tadka on top of dal, either way, you are done.
Can we make it vegan?
Yes, absolutely. Make the tadka or tempering in oil instead of ghee and viola your dal will become vegan.
Serving Suggestions
Serve the chana dal with plain boiled rice, chapati or paratha and lemon pickle.
Looking for more such main course recipes to get some ideas for your lunch and dinner ideas? Do not miss my Matar Mushroom Curry and Mixed Veg Curry and the best one’s Veg Layered Biryani.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Chana Dal with Rice
Equipment
- Pressure Cooker
- Sauce pan
Ingredients
- 2 cups split bengal gram chana dal
- 2 teaspoon grated Ginger
- 4 green chilies chopped
- 3 to matoes chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon Kashmiri Mirch
- salt to taste
- 1 teaspoon garam masala powder
- 1/2 cup coriander leaves, chopped
- 3 tablespoon clarified butter/ghee
- water as required
For Plain Rice
- 1 1/2 cup basmati rice
- 4 cups of water
- 1/2 teaspoon salt
- 1/2 teaspoon oil
Instructions
- Wash and boil chana dal in 4 cups of water in a pressure cooker with a pinch of salt and a pinch of turmeric powder and pressure cook for 3-4 whistles.
- Heat ghee in a pan and add cumin seeds, stir and add grated ginger.
- Now add all spices and salt except for our garam masala. Stir on low flame
- Add chopped tomato and green chilly.
- Stir frequently till all spices and aromatics mix together and ghee comes out. Transfer this tempering over boiled dal and stir on low flame for 15 minutes.
- If your dal is not ready you can go for 1-2 more whistle along with tempering.
- Garnish with chopped coriander and garam masala.
- Ready to eat with rice and chapati.
For rice
- Boil water in a big pot, add salt and oil. Add washed rice in it.
- Cook for 10 minutes, drain excess water. Heat for1 minute before serving to evaporate the water left on the base of the vessel.
- Serve hot dal with Rice.
Notes
- You can cook dal in saucepan also. Make sure to soak it overnight before cooking.
- Quantity of spices can be increased or reduced as per your taste buds.
Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Chana Dal and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl