Chana dal masala is an Indian lentil preparation that uses split chickpeas to create a flavorful, rich dish. The dish uses tender chana dal that is cooked with onions, tomatoes, ginger, garlic and a combination of aromatic spices which includes cumin, coriander, garam masala and Kashmiri red chili powder for mild heat and color. The dish receives additional enhancement through the use of ghee-based tadka which creates a fragrant touch to boost its flavor and aromatic qualities. Go through my simple recipe which demonstrates how to prepare chana dal masala at home.
KEY TAKEAWAYS
- Chana dal masala is a popular and comforting lentil dish widely enjoyed across India.
- Serve it with steamed rice, jeera rice, roti, or paratha for a complete meal.
- Chana dal masala has a rich, mildly spicy, nutty, and earthy taste with a flavorful tadka.
- Other similar recipes are dal tadka, dal fry, dal makhani, and moong dal masala.
The Ingredients:
To boil chana dal:
- 250 grams chana dal (split chickpeas, presoaked in water for 2 hours)
- ½ tsp turmeric powder
- 1 tsp salt
- 1 cup water
To cook the dal:
- 2 tbsp cooking oil
- 2 pieces bay leaves
- 4 pieces cloves
- 1 piece cinnamon stick (2 inches in size)
- ½ tsp black peppercorns
- 1 tsp cumin seeds
- 1 tbsp ginger (finely chopped)
- 1 tbsp garlic (finely chopped)
- 4 pieces green chilies (finely chopped)
- 2 pieces onions (medium size, finely chopped)
- 1 piece tomato (medium size, finely chopped)
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- 1 tsp coriander seeds powder
- 1 tsp cumin seeds (roasted)
- ½ tsp garam masala powder
- ½ tsp salt
- Coriander leaves (a few, finely chopped)
To make the tadka:
- 2 tbsp ghee (clarified butter)
- 1 tbsp cooking oil
- ½ tsp cumin seeds
- ¼ tsp asafetida (hing)
- 2 pieces dry red chilies (whole)
- ½ tsp Kashmiri red chili powder
- Coriander leaves (a few, finely chopped)
For garnishing the chana dal masala:
- Coriander leaves (a few, finely chopped)
I discovered the chana dal masala recipe through my neighbor who creates exceptional home-cooked dishes. This is her family-favorite dal dish which she described during our meal conversation and it is a basic yet tasty recipe. She provided me with detailed steps which I recorded completely including the special tadka which makes the dish unique. I also watched a similar video on YouTube to learn more about it.
I prepared it at home the next weekend for lunch, wishing to surprise everyone. The dal reached perfect cooking and it produced a delicious taste and pleasant fragrance. My husband appreciated the taste and asked for some more of it and my two sons completed their portions without any complaints. I felt truly happy seeing them all enjoy the food. I was grateful to my neighbor for sharing such a beautiful recipe.
How to Make Chana Dal Masala? (Step by Step Guide with Images)
Step 1: Boil 250 grams of chana dal (split chickpeas, presoaked in water for 2 hours) along with ½ tsp of turmeric powder, 1 tsp of salt, and a cup of water in a pressure cooker. Check doneness when cool. Keep it aside.
Step 2: Fry 2 pieces of bay leaves, 4 pieces of cloves, 1 piece of cinnamon stick (2 inches in size), ½ tsp of black peppercorns, and 1 tsp of cumin seeds in 2 tbsp of cooking oil. Then, add and fry 1 tbsp each of finely chopped ginger and garlic along with 4 pieces of green chilies, followed by 2 pieces of medium-sized onions, all finely chopped. Fry until onions become soft and change color.
Step 3: Add one medium-sized, finely chopped tomato, ¼ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, and 1 tsp of coriander seed powder and cook over a medium flame for 3 to 4 minutes until the oil separates. Then add the boiled chana dal with the water.
Step 4: Add 1 tsp of cumin seeds (roasted), ½ tsp of garam masala powder, ½ tsp of salt and a few finely chopped coriander leaves. Mix them, cover and cook for 7 to 8 minutes. Check doneness.
Step 5: Heat a mixture of 2 tbsp of ghee (clarified butter) and 1 tbsp of cooking oil in a tadka pan. Add ½ tsp of cumin seeds, ¼ tsp of asafetida (hing), and 2 pieces of whole dry red chilies. Fry for 30 seconds. Switch off the flame and mix ½ tsp of Kashmiri red chili powder.
Step 6: Pour the tadka into the chana dal immediately. Mix it with a few finely chopped coriander leaves. Transfer it to a serving bowl.
Step 7: Your tasty and spicy homemade chana dal masala is ready. Garnish it with a few finely chopped coriander leaves and serve hot.
Recipe Card
Chana Dal Masala
Ingredients
To boil chana dal:
- 250 grams chana dal split chickpeas, presoaked in water for 2 hours
- ½ tsp turmeric powder
- 1 tsp salt
- 1 cup water
To cook the dal:
- 2 tbsp cooking oil
- 2 pieces bay leaves
- 4 pieces cloves
- 1 piece cinnamon stick 2 inches in size
- ½ tsp black peppercorns
- 1 tsp cumin seeds
- 1 tbsp ginger finely chopped
- 1 tbsp garlic finely chopped
- 4 pieces green chilies finely chopped
- 2 pieces onions medium size, finely chopped
- 1 piece tomato medium size, finely chopped
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- 1 tsp coriander seeds powder
- 1 tsp cumin seeds roasted
- ½ tsp garam masala powder
- ½ tsp salt
- Coriander leaves a few, finely chopped
To make the tadka:
- 2 tbsp ghee clarified butter
- 1 tbsp cooking oil
- ½ tsp cumin seeds
- ¼ tsp asafetida hing
- 2 pieces dry red chilies whole
- ½ tsp Kashmiri red chili powder
- Coriander leaves a few, finely chopped
For garnishing the chana dal masala:
- Coriander leaves a few, finely chopped
Instructions
- Boil 250 grams of chana dal (split chickpeas, presoaked in water for 2 hours) along with ½ tsp of turmeric powder, 1 tsp of salt, and a cup of water in a pressure cooker. Check doneness when cool. Keep it aside.
- Fry 2 pieces of bay leaves, 4 pieces of cloves, 1 piece of cinnamon stick (2 inches in size), ½ tsp of black peppercorns, and 1 tsp of cumin seeds in 2 tbsp of cooking oil. Then, add and fry 1 tbsp each of finely chopped ginger and garlic along with 4 pieces green chilies, followed by 2 pieces of medium-sized onions, all finely chopped. Fry until onions become soft and changes color.
- Add one medium-sized, finely chopped tomato, ¼ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, 1 tsp of coriander seeds powder and cook over a medium flame for 3 to 4 minutes until the oil separates. Then add the boiled chana dal with the water.
- Add 1 tsp of cumin seeds (roasted), ½ tsp of garam masala powder, ½ tsp of salt and a few finely chopped coriander leaves. Mix them, cover and cook for 7 to 8 minutes. Check doneness.
- Heat a mixture of 2 tbsp of ghee (clarified butter) and 1 tbsp of cooking oil in a tadka pan. Add ½ tsp of cumin seeds, ¼ tsp of asafetida (hing), and 2 pieces of whole dry red chilies. Fry for 30 seconds. Switch off the flame and mix ½ tsp of Kashmiri red chili powder.
- Pour the tadka to the chana dal immediately. Mix it with a few finely chopped coriander leaves. Transfer it to a serving bowl.
- Your tasty and spicy homemade chana dal masala is ready. Garnish it with a few finely chopped coriander leaves and serve hot.
