Chana Dal/Split ChickPea Dal, Simple chana dal cooked with spices

Dal, is an integral part in Indian cooking, steaming hot rice and a perfectly tempered plain dal, is considered heaven in a bowl, give it to me any day, i m a happy and satiated person on earth. 
With so many Dal varieties available in our country, we have that many different dal recipes, if we add all the jugaad/mix and mach we do it will become countless. Any person who knows his/her way in the kitchen, knows what all can be done with plain old dal. Chana DalToday’s recipe of chana dal, can be easily termed as child’s play, a perfect recipe for bachelor/hostel/dorm cooking. All you need is chana dal and some basic indian spices, just steam some rice and there, you can enjoy a joyful meal. I know people who have hated  rice and dal while growing up, and now as adults would easily succumb to the aroma of this super simple chana dal poured over rice with a generous drizzle of ghee.
 
I can go on and on about this simple chana dal recipe, but i would now go on to the recipe on how to make this. Let us see, what all ingredients you will need to make this simple chana dal:  
Chana dal, also known as bengal gram, split bengal gram dal. This dal needs a bit of soaking before you pressure cook them. I usually would recommend a minimum of an hour of soaking time. 
Chilies, i always use red chilies for my dal, that too the long kashmiri ones, they don’t make the food spicy and add just enough flavor needed.
Tomatoes and garlic, you can avoid garlic, if you prefer satvik food. 
Chana Dal tadka
Ingredients
1 Cup Chana Dal/Gram Dal
1 Medium-Size Tomato
2 Cloves of Garlic, mince
1/4 tsp turmeric powder
Salt to taste
Fresh Coriander for Garnish
 
Tempering
1 tsp Oil
1/2 tsp Mustard Seeds
1/4 tsp Cumin Seeds
3 nos no red chilies, broken
a sprig of curry leaf
hing a pinch
 
Method
  • Soak chana dal in water for atleast an hour before you pressure cook them, it helps in easy cooking of the dal. I usually wash the dal twice in running water, then add fresh water to it and leave it soaked for an hour or two. Pressure cook the dal until soft, usually 4-5 whistles.
  • The dal shouldn’t turn mushy,  It should hold the shape and when pressed should be well cooked.Heat oil given under ‘Tempering’ in  a kadai. When the oil is hot, splutter mustard seeds, crackle cumin, add hing, curry leaves and broken red chilies. 

Chana dal recipe

  • Next add minced garlic and chopped tomatoes. Add 1/4 cup of water,  cover and cook for 3-4 minutes, for the tomatoes to become soft.
  • Next add the cooked chana dal along with the water.  Add salt to this and mix well. Once the dal starts to boil, using a potato masher or simply with the back of your ladle , try to mash a little dal  to get a thicker consistency.
  • Let it sit on the stove for 5-8 minutes. Garnish with coriander leaves and take it off the stove. Serve Hot with Rice or Roti.
  • I made this dal along with some tomato-garlic rasam and bittergourd masala for my lunch and served with rice/quinoa.
A simple lunch thali
 
 

Chana dal

Chana dal/Split chickpea dal cooked with simple spices. This dal makes a great accompaniment with steaming hot rice. Serve it with rice or roti for a comforting meal.
Prep Time1 hr
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Chana dal, How to cook chana dal, How to make Chana dal tadka, How to make dal for lunch, Indian dal recipe
Servings: 4 people
Author: Priya_Srinivasan

Equipment

  • Pressure cooker
  • A Sauce pan

Ingredients

  • 1 cup Chana dal/Split chickpea dal/Gram Dal/Kadalai Paruppu
  • 1 no Tomato
  • 2 cloves garlic
  • 1/4 tsp turmeric powder
  • 1/2 tsp Salt or to taste
  • Fresh coriander leaves for garnish

Tempering

  • 1 tsp oil any vegetable oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 3 nos red chilies, broken i used round variety, long chilies can also be used
  • 1/8 tsp hing/asafoetida
  • a sprig of curry leaf

Instructions

  • Soak chana dal in water for atleast an hour before you pressure cook them, it helps in easy cooking of the dal. I usually wash the dal twice in running water, then add fresh water to it and leave it soaked for an hour or two.
  • Pressure cook the dal until soft, usually 4-5 whistles. The dal shouldn't turn mushy,  It should hold the shape and when pressed should be well cooked.
  • Heat oil given under 'Tempering' in  a kadai. When the oil is hot, splutter mustard seeds, crackle cumin, add hing, curry leaves and broken red chilies. 
  • Next add minced garlic and chopped tomatoes. Add 1/4 cup of water,  cover and cook for 3-4 minutes, for the tomatoes to become soft.
  • Next add the cooked chana dal along with the water.  Add salt to this and mix well. Once the dal starts to boil, using a potato masher or simply with the back of your ladle , try to mash a little dal  to get a thicker consistency.
  • Let it sit on the stove for 5-8 minutes. Garnish with coriander leaves and take it off the stove. Serve Hot with Rice or Roti.
  • I made this dal along with some tomato-garlic rasam and bittergourd masala for my lunch and served with rice/quinoa.