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Chana Dal

Chana Dal

Prep Time 10 minutes
Cook Time 40 minutes
Soak time 4 hours
Total Time 4 hours 50 minutes
Cuisine India
Servings 2
Calories 265 kcal

Ingredients
  

  • 150g Chana Dal
  • 600ml water approx
  • Half onion, cut into slices
  • One tablespoon ginger- garlic paste
  • Two tablespoons oil
  • Salt to taste
  • Two tablespoons fresh coriander leaves chopped

Spices:

  • Two bay leaves
  • Three-four green cardamom
  • Half cinnamon sticks
  • Half teaspoon cumin seeds
  • One teaspoon turmeric powder
  • One teaspoon coriander powder
  • One teaspoon red chilli powder

For the Seasoning:

  • One tablespoon oil
  • Half onion cut into thin slices
  • Two very finely chopped garlic cloves
  • Half teaspoon cumin seeds
  • Two whole dried red chillies
  • Half teaspoon red chilli powder

Instructions
 

  • First, wash the lentils very well and soak them in water for three hours.
  • Drain and keep aside for later.
  • Put a pot with oil on a medium flame. When the oil is hot, add all the whole spices (Cumin seeds, Bay Leaves, Cinnamon stick, and Cardamoms).
  • Wait a few seconds and add the chopped onion. When the onion is translucent, add the ginger-garlic paste. Sauté for a few seconds.
  • Add all the dry spices powder (Turmeric, Coriander and Red Chilli) and a little bit of water so that spices do not burn. Sauté for one minute and add the lentils.
  • Add salt and mix everything. Sauté for 1 to 2 minutes and add water.
  • Cover the pot and cook it for about 30 minutes or until the lentils are tender.
  • With the help of a wooden spoon, smash a few grains of lentils to obtain a smooth texture.

Making the tempering:

  • Put a frying pan with oil on a medium to high flame. When the oil is hot, add cumin seeds and the dried red chillies.
  • When they start to crackle add the onion and chopped garlic. Fry them until golden brown and pour them directly into the lentil.
  • Stir everything together and sprinkle freshly chopped coriander on top.
  • Serve with Chapati or Roti.

Notes

Tips and tricks

  • Note that the lentil absorbs water when it cools down. So, to get the right consistency to turn off the flame when it is a little bit liquid.
  • If you do not like hot, you can remove the chilli after tempering.