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Chana Dal in a white bowl with pickled cabbage and hand holding a spoon

Chana Dal

Prep Time: 10 minutes
Cook Time: 20 minutes
Dry Split Chickpeas Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 cup (200 grams) dry split chickpeas or chana dal + ½ teaspoon salt + 5 cups water if cooking on stovetop OR 3 cups water if cooking in instant pot.
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic grated
  • 1 inch (2½ cm) ginger grated
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 pound (450 grams) vine tomatoes about 3 medium, chopped into small dice. Substitute 1 small 15 ounce/400 grams can diced tomatoes.
  • 1 teaspoon salt or more to taste + 2 twists black pepper optional.
  • ½ lemon the juice

OPTIONAL INGREDIENTS

  • 1 teaspoon dried fenugreek leaves + 1 pinch asafoetida
  • 1 -2 cups (250 grams) vegetable broth or water if you like a thinner dal
  • 1 teaspoon garam masala

SERVING SUGGESTIONS

  • 1 handful fresh cilantro chopped
  • 4 tablespoons Greek-style yogurt  or unsweetened non-dairy yogurt
  • 3 cups (500 grams) basmati rice cooked, or 1 cup dry

1. COOK THE SPLIT CHICKPEAS

  • Rinse 1 cup dry split chickpeas, add them to a bowl, and soak them in water for 1 hour.
  • STOVETOP METHOD: Drain and rinse them well, then add them to a pot with 5 cups of water and 1/2 teaspoon of salt. Bring to a boil on high heat, then lower the heat and simmer for about 1 hour or until tender.
    INSTANT POT METHOD: Drain and rinse them well, then add them to your instant pot or pressure cooker with 3 cups of water and 1/2 teaspoon of salt.
    Pressure cook on high for 15 minutes, then quick release the steam. If they are not fully cooked, add 1/2 cup of water and cook on high pressure in increments of 5 minutes.
    cooked split chickpeas in an instant pot with a wooden spoon

2. MAKE THE FLAVOR BASE

  • Chop 1 pound vine tomatoes into small dice. If you are using canned tomatoes, skip this step.
    tomatoes chopped into small dice
  • Heat 2 tablespoons olive oil in a large skillet, then add 1 large onion (chopped) and sauté for 4 minutes.
    Add 3 cloves garlic (grated), 1 inch ginger (grated), ¼ teaspoon red pepper flakes, 1½ teaspoon ground coriander, ¾ teaspoon ground cumin, and ½ teaspoon turmeric powder, and sauté 1 more minute until fragrant.
    yellow flavor base in a white skillet with a wooden spoon
  • Add the chopped tomatoes, 1 teaspoon salt, and 2 twists of black pepper.
    Cook on medium-high heat for 5 minutes or until the tomatoes become puree.
    Stir often and add 2 to 4 tablespoons of water if the pan gets dry. Optionally, add a pinch of asafoetida and a 1 teaspoon dried fenugreek leaves.
    cooked tomatoes with a yellow flavor base in a blue skillet

3. ADD THE SPLIT CHICKPEAS

  • Add the cooked split chickpeas and their cooking liquid and simmer for 10 minutes.
    split chickpeas added to tomato based sauce and a wooden spoon
  • Add 1 -2 cups vegetable broth or water to make a thinner, more soupy chana dal. Omit the vegetable broth if you would like a thicker Chana Dal.
    split chickpeas mixed with chopped tomatoes in a skillet
  • Stir in 1 teaspoon garam masala (optional) and the juice of ½ lemon, then taste and adjust for salt before serving.
    Chana dal with cilantro in a white bowl

4. MAKE IT A MEAL

  • Make chana dal a meal by serving it with basmati rice, roti, chapati, or naan.
    Garnish with 1 handful fresh cilantro, a dollop of Greek yogurt or non-dairy yogurt, a quick pickled red onions or cabbage.
    Chana dal with yogurt and red pickled cabbage
Nutritional information is an estimate for 1 serving of Chana Dal out of 4 servings with basmati rice and low-fat Greek yogurt.
STORAGE & MAKE AHEAD
Make ahead: Chana dal is an excellent recipe for meal prep as it keeps both in the fridge and freezer.
Refrigerator: Let the dal cool down, transfer it to a freezer-friendly container, and keep it in the fridge for up to 4 days.
Freezer: Let it cool down completely, transfer it to a freezer-friendly container, and freeze it for up to 3 months.
Thaw & Reheat: Defrost chana dal in the fridge overnight or microwave with a thawing function. Warm in a saucepan with 1/4 cup water or the microwave. Add fresh lemon and cilantro before serving.
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