Chana Dal

Nutrition · per serving

Steps

1. 1

   Rinse the chana dal in several changes of cold water until the water runs mostly clear. Set it aside. Finely chop the onion and tomato, grate the ginger, mince the garlic, and chop the green chili if using so everything is ready before cooking.

   180 g chana dal120 g onion, finely chopped180 g tomato, finely chopped15 g ginger, grated12 g garlic, minced1 small (optional) green chili, finely chopped
2. 2

   Heat 10 ml neutral oil in a medium saucepan over medium heat. Add the onion and cook for 5-6 minutes, stirring often, until softened and lightly golden. Add the ginger, garlic, and green chili; cook for 30-60 seconds just until fragrant so the garlic does not brown.

   10 ml neutral oil120 g onion, finely chopped15 g ginger, grated12 g garlic, minced1 small (optional) green chili, finely chopped
3. 3

   Add the tomato, ground turmeric, ground coriander, ground cumin, red chili powder, and salt. Cook for 4-5 minutes, stirring and pressing the tomato with the spoon, until it breaks down into a thick masala and the oil begins to lightly separate at the edges.

   180 g tomato, finely chopped1/2 tsp ground turmeric2 tsp ground coriander1 tsp ground cumin1/4 tsp red chili powder1 tsp salt
4. 4

   Add the rinsed chana dal and 700 ml water. Bring to a boil over high heat, skimming off any foam if needed, then reduce to a gentle simmer. Cover partially and cook for 25-30 minutes, stirring once or twice, until the dal is tender but still holds some shape. If it looks too thick before the dal is cooked, add a splash of hot water.

   180 g chana dal700 ml water
5. 5

   Once the dal is tender, uncover and simmer for 2-3 minutes more if needed to reach a thick, spoonable consistency. Lightly mash a few spoonfuls against the side of the pan to make the texture creamier without adding fat.

6. 6

   For the tempering, heat 5 ml neutral oil in a small pan over medium heat. Add the cumin seeds and let them sizzle for 15-20 seconds until aromatic. Remove from the heat, stir in the garam masala, and immediately pour this over the dal.

   5 ml neutral oil1/2 tsp cumin seeds1/4 tsp garam masala
7. 7

   Stir in the lemon juice and most of the fresh coriander. Taste and adjust salt if needed. Let the dal rest for 2 minutes before serving so the flavors settle, then garnish with the remaining coriander and serve hot.

   10 ml lemon juice10 g fresh coriander, chopped

Origin & History

Chana dal is a staple across Pakistan and the wider South Asian region, valued for being nourishing, affordable, and deeply comforting. In Pakistani home cooking, it is often prepared with onion, tomato, ginger, garlic, and a final tarka or tempering that adds aroma and depth. Everyday versions vary by household, but the balance of earthy lentils and warm spices is a familiar part of the cuisine.