This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. Making this chana dal fry recipe in the pressure cooker is fast and easy, and I love it! But you can also use a regular pan, if you prefer. Check out the notes section below for more details.
gluten nuts soy grains
Make it vegan - Just swap the ghee with equal quantity of neutral oil. Garlic - You can make this dish without garlic and it will still taste great! Tomatoes: You can make this recipe without tomatoes. See the notes section below for substitutes. If you prefer mushy chickpea lentils, you might like this chana dal chutney, which is perfect as a dip or a spread. Consistency: You can pair this chana dal fry with rice or roti (I’ll tell you more about that in the section below). The consistency should be pourable, so you can drizzle it over rice, or scoopable, so you can eat it with bread. Flavor of the dish: This dish has a simple but awesome flavor. You don’t need to grind anything or do any other elaborate process. Just make sure you cook each ingredient well enough to bring out its flavor. Then, let them all blend harmoniously with each other in the sauce.
Should chana dal be soaked?
Yes, chana dal should be soaked. Soaking the lentils for 10-15 minutes before cooking will soften them and the lentils cook faster and evenly, giving the dish a lovely creaminess. See recipe card for quantities.
Chana dal, also known as chickpea lentils or split Bengal gram, are the main ingredient of this dish. Ghee is an important flavor ingredient in Indian cooking. I use a combination of ghee and oil to save some calories. But you can also use all ghee or all oil if you prefer. Fennel seeds or saunf in Hindi, add a distinct sweet flavor to the dish. Chili: I spice up the dish with green chilies and red chili powder. You can adjust the amount to suit your taste. If you like smoky flavor, used smoked paprika instead. Tomato: You can use fresh or canned tomatoes. I like canned ones better. Just make sure they are sour. The tanginess enhances the flavor. Cilantro (coriander leaves): If you don’t like it, you can skip it. Coriander powder gives the dish a deep earthy flavor. If you want to make it at home, you can find the recipe here in the sauteed whole okra post. Onion: Use red or yellow onions - whichever you regularly use. Water: You’ll need 3 and ½ cups water for this recipe. I like to add hot water, so it doesn’t slow down the cooking process. Garnishes: To add more flavor, you can use ant or all of these: 1-2 teaspoons of ghee 1 tablespoon of ginger slivers 1 teaspoon of bhuna jeera A generous pinch of kasuri methi (dried fenugreek leaves)
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Also see the video at the end of the recipe card below. Step 1: Prepare the ingredients.
Wash the lentils 2-3 times. Drain, add enough water to cover them and keep aside to soak until needed in the recipe. Finely chop the onion, ginger, garlic, chili peppers, tomatoes, and cilantro. Keep them in separate bowls as we will be adding them at different times. Measure and keep the rest of the ingredients ready.
Step 2: Make the dal. Add oil and ghee to a pressure cooker over medium-high heat. Add the whole spices - a teaspoon cumin and fennel seeds. Fry them for a minute or so, until they are roasted. Add the chopped green chillies, ginger, garlic and onions. Fry for 2-3 minutes. You’ll smell the lovely aniseed fragrance in the air by now! It’s so good 😊. Fry the onions until they soften and become translucent. Add the tomatoes, salt, and the ground spices - coriander powder, turmeric powder and red chilli powder. Mix well. Keep cooking, on medium flame, until the tomatoes turn into a mushy paste and the oil separates from the sides. Pour the lentils and their soaking water into the pressure cooker. Then, add two more cups of water (for a total of 3 and ½ cups) and stir well. Stir the mixture and bring it to a boil. Close the lid, put the jiggle top on, and cook on high pressure for 20 minutes (4 whistles). Let the pressure release naturally. Then, remove the lid, place the cooker back on the stove, and boil it again. Stir in the chopped cilantro and ghee, if using, and cook over medium heat for 4-5 more minutes. If you are going to add dry fenugreek leaves, then you may reduce the quantity of cilantro. Then, remove from the heat and sprinkle with bhuna jeera and ginger slivers, if using. And that’s it! Punjabi-style chana dal recipe is ready for you to enjoy with your entire family.
More Lentil Dishes
If you love this chana dal fry recipe, then you will love these as well: Swap whole cumin seeds with cumin powder. Add it along with the other spice powders. Flavor boost: To add more flavor and punch, add any or all of these towards the end:
1 teaspoon garam masala powder 2 teaspoons lime juice (if you are making this recipe without tomatoes and following my notes above, then skip this).
Equipment: I use a traditional pressure cooker to make this dish. You can also use an Instant Pot and follow the same steps. Or, you can make it in a regular pot, but you’ll need to soak the lentils for 2-3 hours first.
Indian yellow lentil soup: This lemony, zingy soup is like sunshine in a bowl. On a cold, wintry night, this can be your perfect comforting meal.
Zucchini kootu: In this dish moong dal (yellow lentils) are simmered gently with chunks of zucchini and a masala made with fresh coconut, cumin, and black pepper.
Mung bean curry: Here, mung beans are cooked in a flavorsome gravy made with tomatoes and aromatics.
Bengali moong dal: I love this dish for its simple flavors. The moong lentils are roasted until it is aromatic and then cooked with some pantry staple spices.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma If you have made this chana dal fry recipe, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma Serve chana dal fry with some vegetable pulao, jeera rice or a simple ghee rice (or try this buttered rice). This chana dal masala pairs beautifully with flatbreads as well. I love having it with these spicy bullet naans. If, on the other hand, you want to make a complete meal that is also gluten free, then opt for these buckwheat naans instead.
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
