Chana Dal

Discover everything you need to know to master Chana Dal, a classic Indian recipe made from split chickpeas, vegetables, and warm spices, all drizzled with a flavor-packed tadka, or infused oil.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 35

Soaking time 6

Total Time 6 45

Servings servings (1 1/2 cups each)

Calories 491kcal

Author Meggan Hill

Ingredients

For the dal:

14 ounces chana dal (about 2 cups of dried split chickpeas, see note 1)
1 teaspoon baking soda (see note 2)
1 tablespoon peanut oil or canola oil (see note 3)
1 tablespoon cumin seeds
1 large onion peeled, quartered, and thinly sliced
3 cloves garlic minced
1 teaspoon garam masala (see note 4)
1/2 teaspoon red chili powder (see note 5)
salt

For the tadka:

2 tablespoons peanut oil or canola oil
1/2 teaspoon black mustard seeds (see note 6)
1/2 teaspoon cumin seeds
1 Roma tomato stem removed and chopped
2 red chiles (see note 7)
2 cloves garlic thinly sliced
fresh cilantro leaves

For serving:

cooked rice
pickled vegetables

US Customary - Metric

Instructions

To make the dal:

In a large pot, add chickpeas and enough water to cover. Stir in baking soda and soak at least 6 hours or overnight. Drain well and rinse until the water runs clear.
Return the chickpeas to the pot. Add 6 cups cold water, then bring to a boil over medium-high heat.
Reduce heat to medium and simmer until the dal is cooked and softened, about 30 minutes to 40 minutes. Skim any foam off the top of the water with a spoon. Add more water to cover as needed. Drain well.
Meanwhile, in a large saucepan over medium-high heat, heat oil until shimmering. Add cumin seeds and onion and stir until the seeds crack and pop and onion is softened, about 10 to 15 minutes.
Stir in garlic, garam masala, chili powder, and salt to taste (I like 1 teaspoon) until fragrant, about 1 minute. Stir in cooked dal, then add water to thin if desired (I added 1 cup water).

To make the tadka (see note 4):

In a small frying pan over medium heat, heat oil until shimmering. Add mustard seeds and cumin seeds and stir until they crack and pop. Stir in tomatoes, garlic, and chilies until fragrant, about 1 minute (WARNING: If your skillet is too hot, the pan may flame when you add the tomatoes, so keep a lid nearby).
When the garlic starts to turn golden, remove the pan from heat and drizzle over the dal. Garnish with fresh cilantro. Serve with cooked rice and pickled vegetables, if desired.

Notes

Chana dal: These dried pulses are made from skinned and split black chickpeas, and they cook faster if your soak them in advance. Or substitute yellow split peas, which don't need to be soaked, and cook in about 15 to 20 minutes.
Baking soda: Adding baking soda to the bowl while soaking split and whole chickpeas helps soften their skins. They cook faster, have a softer texture, and are easier to digest.
Oil: Or substitute ghee or clarified butter. Look for something with a high smoke point, and you need enough that the cumin seeds don’t scorch.
Garam masala: Find this Indian spice blend at the store, or make your own garam masala with 2 Tbsp. ground cinnamon, 1 Tbsp. freshly ground black pepper, 2 tsp. ground cloves, 1 tsp. ground cardamom, and 1 tsp. ground ginger.
Red chili powder: Look for a single ground chili or blend of different kinds but not the Americanized “chili powder” used in chili recipes. Guntur and Kashmiri chili powder are popular varieties, or substitute cayenne pepper.
Black mustard seeds: Or substitute brown mustard seeds. They have a similar appearance, are easier to find, and have a milder flavor.
Red chilies: Look for long, slim "Indian" or "finger" chilis. Or, substitute Thai bird chiles or any other fresh red chili.
Tadka: Also known as tarka, this is a technique for infusing oil with flavors such as herbs, spices, chilies, vegetables, garlic, and ginger. Drizzle the tadka over finished dishes like dal as a garnish and for extra flavor.
Yield: This recipe makes about 6 c. of dal, enough for 4 servings, 1 1/2 c. each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition