Chana Dal Split Chickpeas

What is Chana Dal

Chana Dal is the Hindi term for both bengal gram lentils (or black chickpea lentils) and the saucy dish made with it. This classic Chana dal recipe features sweet, nutty split chickpeas (also known as bengal gram) pressure cooked and then lightly fried on the stovetop with a variety of spices and aromatics. Chana dal is not quite a curry nor soup, but has a wonderfully saucy consistency that pairs perfectly when served with fluffy basmati rice and/or roti. Not only is chana dal delicious, it’s good for you, too! The black or brown chickpeas (known as kala chana in Hindi) are high in fiber and are a great source of healthy, low fat, and vegan protein. So this dish is an excellent option for those on a low carb or diabetic-friendly diet, or people who prefer vegetarian recipes. Chana dal can even be prepared gluten free by skipping asafoetida! Below I share with you my steps for making split chickpeas in a pressure cooker, but it is also possible to prepare this dish entirely on the stovetop. Either method you choose, I recommend that you first soak the lentils in water for an hour for the fastest prep and best taste. When soaked and properly cooked the chana dal will be wonderfully soft and much easier to digest. The chana dal is delicious to serve with steamed basmati rice or jeera rice, and a side raita, kachumber (salad) or any number of vegetable side dishes. You could also serve it with Roti or Naan, along with cucumber raita and some Masala Papad. Anything you like for soaking up the saucy, zesty split chickpeas!

How to make Chana Dal

It is easy to make this healthy, tasty chana dal in a pressure cooker with my step-by-step guide. (See the recipe card at the bottom of this post for details on how to make Chana dal entirely on the stovetop.)

Cook Lentils

1. First, rinse 1 cup of chana dal (split chickpeas) in running water for a couple of times. Drain thoroughly.
2. Place the lentils in a bowl. Then cover with water and soak the chana dal for one hour. For a quicker method, soak the lentils in hot water (not boiling!) for about 30 minutes.
3. When done soaking, drain the water.
4. Add the chana dal to your pressure cooker or Instant Pot, along with ¼ teaspoon of turmeric powder.
5. Now add about 2.5 to 3 cups water in a 3 litre stovetop pressure cooker. Stir well. For instant pot, add about 2 to 2.5 cups water and stir to combine.
6. Pressure cook the chana dal for about 10 to 11 minutes, or 7 to 8 whistles, on a high heat in a stove-top pressure cooker. In the instant pot, pressure cook on high mode for 10 to 12 minutes. Later, let the pressure release naturally – so wait for 15 to 20 minutes after the pressure cooking is complete and then open the lid.
7. Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid – this means to let the pressure fall naturally in the stovetop cooker or Instant pot. Check the lentils for doneness – they should be very soft and easy to mush with the back of a spoon. Cover the pot and set aside. If the lentils are undercooked, pressure cook again for some more minutes until they are softened.

Make Chana Dal

8. Next, heat 3 tablespoons of oil or ghee in a large pan on the stovetop on medium heat. Add 1 teaspoon of cumin seeds and fry for a few seconds, until they crackle and sizzle.
9. Now add 4 or 5 finely chopped garlic cloves, about 2 teaspoons.
10. Fry until the garlic is light golden.
11. Now add ½ a cup of chopped onions.
12. Stir and sauté.
13. Continue to sauté the onions until golden. 14. Add 1 cup of chopped tomatoes (2 or 3 medium tomatoes) to the pan.
14. Add ½ to 1 teaspoon of finely chopped ginger and ½ a teaspoon of finely chopped green chilies.
15. Mix well.
16. Then add all the dried spices:

½ teaspoon red chili powder or cayenne pepper¼ teaspoon turmeric powder½ teaspoon garam masala powder½ teaspoon dry mango powder (omit if you do not have and add a bit of lemon juice once the cooking is complete.)a pinch of asafoetida (hing, optional)1 teaspoon coriander powder (ground coriander)

18. Mix and continue to sauté.
19. Cook until the tomatoes are softened and the oil starts to leave the side of the masala mixture.
20. Now add 1 teaspoon of crushed dry fenugreek leaves(kasoori or kasuri methi). Skip adding dry fenugreek leaves if you do not have it.
21. Stir to combine.
22. Next, add the cooked chana dal along with its stock to the pan. Or, add the sautéed masala mixture to the cooked dal if you have used Instant pot for cooking the lentils.

Cook Chana Dal Further

23. Stir very well. Mash some lentils with the spoon as you go on stirring. Mashing some lentils helps the dal to thicken. If the dal looks a bit too thick, add about ½ a cup of water or more, and stir. Continue to add water and stir until the consistency is somewhere like a curry – saucy and with medium to medium-thick consistency but loose and pourable.
24. Season with salt to taste.
25. Either on the stovetop or using the sauté Instant Pot function, cook the dal for another 6 to 8 minutes or more. This should help the chana dal thicken up a bit and really combine the flavors well.
26. If serving chana dal with rice, I recommend making this dish with a medium consistency. If serving chana dal with roti or naan, then you can might want to prepare it with a slightly thicker consistency for scooping.
27. Add 1 to 2 tablespoons of fresh chopped coriander (cilantro) leaves, or garnish with coriander leaves while serving chana dal.
28. Stir again and serve hot or warm.
29. Enjoy homemade chana dal with roti, steamed basmati rice, cumin rice or Saffron Rice. It’s also great with a side of raita, a fresh green salad or nearly any vegetable dish. You can also serve it with Naan, some Cucumber raita and some papad as a complete meal!

Expert Tips

Chana Dal: Ensure that your chana dal is within its shelf period. Avoid using aged lentils as they will take a lot of time to cook and do not give a good taste as well. If possible use unpolished chana dal. Soaking Lentils: It always helps to soak the lentils as they cook faster and taste better too. If you are short of time then cook them straightaway. But keep in mind that the lentils will take a longer time to cook. Aromatics and Seasonings: This recipe as-is is perfect but you can always increase the quantity of spices like green chillies and red chilli powder to make the dal taste spicy. If you want you can omit both onions and garlic in the recipe, but the taste will be different. Omit dry fenugreek leaves if you do not have it. Swap a bit of lemon juice with dry mango powder or omit the mango powder completely.Consistency: Change the consistency of the chana dal by adding less or more water while simmering it later.

Chana Dal Benefits

Whether you make a soupy lentil dish, a dry sabzi preparation, a decadent dessert or a sumptuous chutney like this roasted Chana Dal Chutney, importance of chana dal or Bengal gram cannot be overlooked in Indian cuisine. You will find its uses in almost all regional cuisines through the length and breadth of our country. Chana dal is quite the nutritious dal and is easily available too. It is a rich source of many vitamins, minerals, proteins, fiber, antioxidants, etc. and has a negligible fat and cholesterol content. Other reasons why you must include it in your diet:

It is an amazing choice for you if you are on a weight loss/management program. Helps you keep full for longer. Thus, controlling your appetite.Helps to provide instant energy.Chana dal is considered as a superfood for eyes, skin, bones, teeth and heart. Great source of plant protein.If you have a tendency of high blood pressure, eat chana dal as it helps to lower it.It is a boon for people with diabetes, enhances insulin response and maintains pH levels.

Comforting and satisfying Chana dal is one of my favorite meals to make at home. Here are more yummy lentil recipes you might like to try: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dal Tadka Recipe (Restaurant Style & Home Style) Moong Dal Recipe (Fry & Tadka Versions) Dal Makhani Recipe Masoor Dal Recipe | Indian Red Lentils Recipe This Chana Dal recipe post from the archives, first published on March 2013 has been republished and updated on 15 July 2022.

title: “Chana Dal Split Chickpeas " ShowToc: true date: “2024-09-17” author: “Kenneth Harrison”

What is Chana Dal

Chana Dal is the Hindi term for both bengal gram lentils (or black chickpea lentils) and the saucy dish made with it. This classic Chana dal recipe features sweet, nutty split chickpeas (also known as bengal gram) pressure cooked and then lightly fried on the stovetop with a variety of spices and aromatics. Chana dal is not quite a curry nor soup, but has a wonderfully saucy consistency that pairs perfectly when served with fluffy basmati rice and/or roti. Not only is chana dal delicious, it’s good for you, too! The black or brown chickpeas (known as kala chana in Hindi) are high in fiber and are a great source of healthy, low fat, and vegan protein. So this dish is an excellent option for those on a low carb or diabetic-friendly diet, or people who prefer vegetarian recipes. Chana dal can even be prepared gluten free by skipping asafoetida! Below I share with you my steps for making split chickpeas in a pressure cooker, but it is also possible to prepare this dish entirely on the stovetop. Either method you choose, I recommend that you first soak the lentils in water for an hour for the fastest prep and best taste. When soaked and properly cooked the chana dal will be wonderfully soft and much easier to digest. The chana dal is delicious to serve with steamed basmati rice or jeera rice, and a side raita, kachumber (salad) or any number of vegetable side dishes. You could also serve it with Roti or Naan, along with cucumber raita and some Masala Papad. Anything you like for soaking up the saucy, zesty split chickpeas!

How to make Chana Dal

It is easy to make this healthy, tasty chana dal in a pressure cooker with my step-by-step guide. (See the recipe card at the bottom of this post for details on how to make Chana dal entirely on the stovetop.)

Cook Lentils

1. First, rinse 1 cup of chana dal (split chickpeas) in running water for a couple of times. Drain thoroughly.
2. Place the lentils in a bowl. Then cover with water and soak the chana dal for one hour. For a quicker method, soak the lentils in hot water (not boiling!) for about 30 minutes.
3. When done soaking, drain the water.
4. Add the chana dal to your pressure cooker or Instant Pot, along with ¼ teaspoon of turmeric powder.
5. Now add about 2.5 to 3 cups water in a 3 litre stovetop pressure cooker. Stir well. For instant pot, add about 2 to 2.5 cups water and stir to combine.
6. Pressure cook the chana dal for about 10 to 11 minutes, or 7 to 8 whistles, on a high heat in a stove-top pressure cooker. In the instant pot, pressure cook on high mode for 10 to 12 minutes. Later, let the pressure release naturally – so wait for 15 to 20 minutes after the pressure cooking is complete and then open the lid.
7. Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid – this means to let the pressure fall naturally in the stovetop cooker or Instant pot. Check the lentils for doneness – they should be very soft and easy to mush with the back of a spoon. Cover the pot and set aside. If the lentils are undercooked, pressure cook again for some more minutes until they are softened.

Make Chana Dal

8. Next, heat 3 tablespoons of oil or ghee in a large pan on the stovetop on medium heat. Add 1 teaspoon of cumin seeds and fry for a few seconds, until they crackle and sizzle.
9. Now add 4 or 5 finely chopped garlic cloves, about 2 teaspoons.
10. Fry until the garlic is light golden.
11. Now add ½ a cup of chopped onions.
12. Stir and sauté.
13. Continue to sauté the onions until golden. 14. Add 1 cup of chopped tomatoes (2 or 3 medium tomatoes) to the pan.
14. Add ½ to 1 teaspoon of finely chopped ginger and ½ a teaspoon of finely chopped green chilies.
15. Mix well.
16. Then add all the dried spices:

½ teaspoon red chili powder or cayenne pepper¼ teaspoon turmeric powder½ teaspoon garam masala powder½ teaspoon dry mango powder (omit if you do not have and add a bit of lemon juice once the cooking is complete.)a pinch of asafoetida (hing, optional)1 teaspoon coriander powder (ground coriander)

18. Mix and continue to sauté.
19. Cook until the tomatoes are softened and the oil starts to leave the side of the masala mixture.
20. Now add 1 teaspoon of crushed dry fenugreek leaves(kasoori or kasuri methi). Skip adding dry fenugreek leaves if you do not have it.
21. Stir to combine.
22. Next, add the cooked chana dal along with its stock to the pan. Or, add the sautéed masala mixture to the cooked dal if you have used Instant pot for cooking the lentils.

Cook Chana Dal Further

23. Stir very well. Mash some lentils with the spoon as you go on stirring. Mashing some lentils helps the dal to thicken. If the dal looks a bit too thick, add about ½ a cup of water or more, and stir. Continue to add water and stir until the consistency is somewhere like a curry – saucy and with medium to medium-thick consistency but loose and pourable.
24. Season with salt to taste.
25. Either on the stovetop or using the sauté Instant Pot function, cook the dal for another 6 to 8 minutes or more. This should help the chana dal thicken up a bit and really combine the flavors well.
26. If serving chana dal with rice, I recommend making this dish with a medium consistency. If serving chana dal with roti or naan, then you can might want to prepare it with a slightly thicker consistency for scooping.
27. Add 1 to 2 tablespoons of fresh chopped coriander (cilantro) leaves, or garnish with coriander leaves while serving chana dal.
28. Stir again and serve hot or warm.
29. Enjoy homemade chana dal with roti, steamed basmati rice, cumin rice or Saffron Rice. It’s also great with a side of raita, a fresh green salad or nearly any vegetable dish. You can also serve it with Naan, some Cucumber raita and some papad as a complete meal!

Expert Tips

Chana Dal: Ensure that your chana dal is within its shelf period. Avoid using aged lentils as they will take a lot of time to cook and do not give a good taste as well. If possible use unpolished chana dal. Soaking Lentils: It always helps to soak the lentils as they cook faster and taste better too. If you are short of time then cook them straightaway. But keep in mind that the lentils will take a longer time to cook. Aromatics and Seasonings: This recipe as-is is perfect but you can always increase the quantity of spices like green chillies and red chilli powder to make the dal taste spicy. If you want you can omit both onions and garlic in the recipe, but the taste will be different. Omit dry fenugreek leaves if you do not have it. Swap a bit of lemon juice with dry mango powder or omit the mango powder completely.Consistency: Change the consistency of the chana dal by adding less or more water while simmering it later.

Chana Dal Benefits

Whether you make a soupy lentil dish, a dry sabzi preparation, a decadent dessert or a sumptuous chutney like this roasted Chana Dal Chutney, importance of chana dal or Bengal gram cannot be overlooked in Indian cuisine. You will find its uses in almost all regional cuisines through the length and breadth of our country. Chana dal is quite the nutritious dal and is easily available too. It is a rich source of many vitamins, minerals, proteins, fiber, antioxidants, etc. and has a negligible fat and cholesterol content. Other reasons why you must include it in your diet:

It is an amazing choice for you if you are on a weight loss/management program. Helps you keep full for longer. Thus, controlling your appetite.Helps to provide instant energy.Chana dal is considered as a superfood for eyes, skin, bones, teeth and heart. Great source of plant protein.If you have a tendency of high blood pressure, eat chana dal as it helps to lower it.It is a boon for people with diabetes, enhances insulin response and maintains pH levels.

Comforting and satisfying Chana dal is one of my favorite meals to make at home. Here are more yummy lentil recipes you might like to try: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dal Tadka Recipe (Restaurant Style & Home Style) Moong Dal Recipe (Fry & Tadka Versions) Dal Makhani Recipe Masoor Dal Recipe | Indian Red Lentils Recipe This Chana Dal recipe post from the archives, first published on March 2013 has been republished and updated on 15 July 2022.