This chana dal curry is a popular dish in Indian cuisine. Bengal gram, aka chana dal, is cooked with aromatic spices and some veggies added to it. This curried lentil is vegan as well as gluten-free.
This Indian Chana Dal Curry is a hearty, protein-packed dish made from split chickpeas with aromatic spices. This flavorful and nutritious curry has a rich, creamy texture and is perfect for rice or roti. A staple in Indian kitchens, itโs comforting, wholesome, and full of authentic flavors.
You can make this only with chana dal or add some veggies. While cooking, Lauki (bottle gourd) and potatoes are best paired to add to the dal. This is also as popular asย lauki chana dalย in the northern part of the country. You can also add only potatoes to the split chickpea curry.
How To Make Chana Dal Curry?
Ingredients
Chana dal - these are split chickpeas and are hard in texture. Soak them in water for 20 minutes before cooking to fasten the cooking.
Oil - any neutral oil or vegetable oil. You can also make this with desi ghee (clarified butter)
Onion and Garlic - they add flavor to the curry. But you can skip it if you don't want to add it.
Tomatoes - fresh diced tomatoes
Whole Spices - cumin seeds, red dry chili
Ground Spices - coriander powder, cumin powder, turmeric powder, red chili powder (paprika + cayenne pepper), garam masala (optional)
Garnishing - fresh cilantro leaves, fresh lemon juice (optional)
Optional - coconut milk
Instructions:-
This is an easy recipe, but I prefer cooking it in the pressure cooker (manual or electric). I will share both ways to cook the chana dal curry.
Manual Pressure Cooker on Stovetop:-
Wash and soak the dal in clean water for 20 minutes at least. Prep the veggies (if any), onion, tomatoes, garlic, etc.
Heat oil in a pressure cooker. Add dry red chili and cumin seeds and let the seeds crackle. Then, add chopped onion and garlic to the oil. Saute on low heat until the onion turns translucent.
Then add diced tomatoes followed by salt. Salt helps to fasten the cooking by releasing the moisture from tomatoes. Saute until tomatoes are soft and tender. Add all the ground spices (besides garam masala) to the tomatoes and mix them well. Cook for another 1 to 2 minutes, stirring in between.
Add soaked dal and potatoes or any veggies if you are adding. Next, add water to the cooker. Mix them well. Cover the lid and cook on low flame for 10 - 12 minutes or until 5 - 6 whistles. Then, let it rest until the pressure is released naturally. Remove the lid and stir everything gently.
Add some coconut milk and stir well if you want to make the spice level milder. Add finely chopped fresh cilantro leaves along with a pinch of garam masala. Garam masala is optional though. You can skip or add as you prefer.
Instant pot chana dal curry
Start the instant pot with the "SAUTE" function. When it's hot, add oil. Add cumin seeds and red dry chili. Add chopped garlic and saute for 10 - 15 sec. Then add chopped onions and saute for a minute until translucent. Add chopped tomatoes, followed by salt. Saute for one to two minutes. Then add the spices and mix them well. Next, add lentils and vegetables (if adding any) to the pot. Stir and deglaze the pot. Add broth or water to the pot. Close the lid and SEAL the venting knob.
Cancel the Saute and start "PRESSURE COOK" mode on HIGH PRESSURE for 10 minutes. It will take 5 minutes to come under pressure. Once done with the timer, let it be on natural pressure release for 10 minutes. Then, release the rest of the pressure and open the lid. Add finely chopped cilantro leaves and a pinch of garam masala (optional). Drizzle some lemon juice as taste (optional)
Optional - Add a swirl of coconut milk or cream to make the spices milder.
Similar Recipes
Chana Dal Curry
Chana Dal Curry
Equipment
- 1 Pressure Cooker manual
- 1 Spatula
- 1 large Mixing Bowl
Ingredients
- 3 tbsp vegetable oil or ghee
- 1 cup chana dal Bengal gram lentil/ split chickpeas
- 2 potatoes diced
- 1 tsp cumin seeds
- 1 dried red chili
- 1 onion finely chopped
- 1 tsp ginger garlic paste or 4 - 5 garlic + ยฝ inch ginger chopped
- 1 tomato finely chopped
- 2 tsp coriander powder
- 1 tsp red chili powder paprika
- ยฝ tsp turmeric powder
- ยฝ tsp asafoetida hing
- 1 tsp salt or as per taste
- 2 tbsp coriander leaves finely chopped
- ยฝ tsp garam masala optional
Instructions
- Wash and soak the dal in water for 20 minutes.
- Heat 3 tbsp oil in a pressure cooker. Add cumin seeds.
- Once they crackle, add hing/ asafoetida and ginger-garlic paste and saute for a minute.
- Add onion and saute until they are translucent.
- Add chopped tomatoes and salt to the cooker.
- Saute until tomatoes are cooked and soft.
- Add the ground spices (besides garam masala). Mix well and cook for a minute.
- Add in soaked lentils or dal, along with diced potatoes.
- Mix with spices and cook on high flame for 2 minutes.
- Add 2 - 2.5 cups of water to it.
- Close the cooker's lid and cook for 5 - 6 whistles on medium heat.
- Turn off the heat and wait till the pressure is released naturally.
- Then, add garam masala and chopped coriander leaves.
- Serve hot with rice, roti, or paratha (any flatbreads)
Instant Pot Chana Dal Curry
- Start the instant pot with the "SAUTE" function.
- When it's hot, add oil. Add cumin seeds and red dry chili.
- Add chopped garlic and saute for 10 - 15 sec.
- Then add chopped onions and saute for a minute until translucent.
- Add chopped tomatoes, followed by salt. Saute for one to two minutes.
- Then add the spices and mix them well.
- Next, add lentils and vegetables (if adding any) to the pot.
- Stir and deglaze the pot. Add broth or water to the pot.
- Close the lid and SEAL the venting knob.
- Cancel the Saute function and start "PRESSURE COOK" mode on HIGH PRESSURE, manually for 10 minutes.
- It will take 5 minutes to come under pressure.
- Once done with the timer, let it be on natural pressure release for 10 minutes.
- Then, release the rest of the pressure and open the lid.
- Add finely chopped cilantro leaves and a pinch of garam masala (optional). Drizzle some lemon juice as per taste (optional).
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