Classic Chana Dal Recipe: Indian Lentil Curry

This easy chana dal might become your next go-to healthy and satisfying meal recipe that you can whip up in minutes. 

Hunting for an easy, low fat and vegan dinner idea for your family? You might want to give this classic chana dal recipe a shot. This staple Indian lentil curry is actually pretty easy to make and is flavored with bold spices. Who knows? It might just become your next favorite comfort food to dig into, especially during the colder months of the year. 

Jump to:

• Ingredients For the Recipe
• How to Make the Chana Dal 
• Tips and Tricks to Nail the Recipe
• Classic Chana Dal Recipe: Indian Lentil Curry

Ready to give it a try in your kitchen too? Here’s everything you need to know about it. 

Ingredients For the Recipe

Apart from the dal, you’ll need a handful of very basic kitchen essentials for this recipe. 

For the Chana Dal

• Chana Dal (split chickpea lentils): ½ cup
• Water: As required

For the Chana Dal gravy

• Oil: 1 tbsp
• Cumin seeds: 1 tsp
• Onions (chopped): ½ cup
• Green chilies (slit): 3-4
• Ginger garlic paste: 1 tbsp
• Tomato (puree): ½ cup
• Tomatoes (roughly chopped): 1 cup
• Turmeric powder: 1 tsp
• Red chili powder: 2 tsp
• Coriander powder: 1 tbsp
• Cumin powder: 2 tsp
• Salt: 2 tsps or as per taste
• Water: 1½ cups
• Coriander leaves (chopped): For garnish

How to Make the Chana Dal 

Making the chana dal is super easy too. Here’s the step-by-step process you need to follow to make sure the dal is cooked to perfection. 

For the chana dal, soak the chana dal in water for 15-20 minutes or until you see the dal grow in size and soften. 

Meanwhile, take a pressure cooker and heat the oil. Add the cumin seeds and let them crackle.

Next, add the chopped onions and slit green chilies. Saute. 

Add the ginger-garlic paste next and saute. 

Next, add the tomato puree and mix. 

Add the chopped tomatoes next and mix. Saute for 3-4 minutes. 

Add the powdered spices next and saute for 1-2 minutes. 

Add the soaked dal next and mix. 

Add water and pressure cook the dal until it’s completely cooked. 

Garnish with chopped coriander leaves. 

Serve hot with rice. 

Is Soaking the Chana Dal Really Important?

Soaking the chana dal is actually important since these lentils tend to take longer to cook than most other lentils. Soaking will help cut down the cooking time for the recipe, which is great if you’re trying to get your dinner ready quickly. 

It is also believed that soaking can help make the lentils easier to digest, and will keep them from causing bloating. 

Soaking the lentils for 3-4 hours or even overnight is highly recommended, but if not, you can soak them in warm water for 30 minutes and proceed with the recipe. 

What Else Can I Add to the Gravy?

One of the best things about this chana dal recipe is that it has a very clean flavor that you can team up with a lot of different veggies. If you’re trying to actively include more veggies on your plate, you can totally do that with this recipe. 

Throw in some chopped-up spinach, fenugreek leaves, or kale into the dal, or add some of your favorite veggies like carrots, bottle gourd, ridge gourd, okra, and yellow cucumber. 

Can I Make This in a Regular Pot?

Yes, you actually can. Most dals are made in a pressure cooker since they cook much faster that way, but if you prefer using a regular pot, you could totally do that. Just remember to cover the pot with a lid to seal in all the steam and the flavors. 

You can also make the chana dal in an Instant Pot if you want to. 

How Do I Store the Leftovers?

Your leftover chana dal can be refrigerated for up to 5 days. Just use an airtight container to preserve the freshness and you should be good. 

Infact, the dal tastes even better the next day! Remember that if you’re making the chana dal in a big batch, remove only the portion you’re going to be consuming, and then reheat that portion instead of reheating the entire container. This is because heating and refrigerating the dal again and again will eventually cause it to break apart and become mushy. 

Tips and Tricks to Nail the Recipe

The recipe is incredibly simple, but you wouldn’t want to miss out on these little tips and tricks to take the flavors of this dal up a notch. 

• Want to lend some tanginess to the chana dal? A generous squeeze of lemon juice or a pinch of dry mango powder can do the trick. 
• If you are adding veggies into the dal, make sure you add them towards the end and allow them to simmer until they are cooked. Cooking them along with the dal will cause them to become all mushy. 
• While cooking the dal, keep an eye on the amount of water you need to add in. If you prefer the dal to be runny, you can add in some extra water and let it simmer for a few minutes. 
• To enhance the flavor of the dal, you can top it off with a bit of ghee (clarified butter) right before you serve. And of course, don’t forget to sprinkle lots of chopped coriander too. 
• You can also sprinkle some dried fenugreek leaves on the dal and give it a good mix right before you serve. This extra step will lend a nice smoky and earthy flavor to the dal. 

How to Serve the Chana Dal?

The versatile and humble dal can be served with some steamed basmati rice or layered parathas. 

If you don’t mind a bit of extra effort, you can also make some homemade naan to enjoy with the dal. 

Most lentil curries in India are served with a dry vegetable curry like aloo gobi or baingan bharta on the side if you want to stick to vegetarian food, or some chicken jalfrezi stir fry if you don’t mind the meat. And of course, a nice dessert of mango shrikhand to finish it all up.