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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.
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
Prep Time 1 hour
Cook Time 30 minutes
Servings 4 people
Author Priya_Srinivasan


  • Pressure cooker
  • A Sauce pan


  • 1 cup Chana dal/Split chickpea dal/Gram Dal/Kadalai Paruppu
  • 1 no Tomato
  • 2 cloves garlic
  • ¼ tsp turmeric powder
  • ½ tsp Salt or to taste
  • Fresh coriander leaves for garnish


  • 1 teaspoon oil any vegetable oil
  • ½ tsp mustard seeds
  • ¼ teaspoon cumin seeds
  • 3 nos red chilies, broken i used round variety, long chilies can also be used
  • tsp hing/asafoetida
  • a sprig of curry leaf


  • 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 ¼ 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.