Daal Chana recipe
Split Bengal gram simmers with turmeric until tender and is finished with a cumin, garlic, and tomato tempering.
An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.
Serves: 4Prep: 15 minCook: 55 min
Ingredients
- 1 cup chana dal (split Bengal gram), rinsed and soaked for 30 minutes
- 4 cups water, plus more as needed
- 1/2 teaspoon ground turmeric
- 1 teaspoon fine salt, or to taste
- 2 tablespoons neutral oil or ghee
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 medium tomato, chopped
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red chili powder
- 2 tablespoons chopped cilantro
- 1 tablespoon lemon juice
Method
- Drain the soaked chana dal and place it in a saucepan with 4 cups of water and the turmeric.
- Bring to a boil, skim any foam, then reduce the heat and partially cover the pan.
- Simmer for 40 to 50 minutes, stirring occasionally, until the grains are tender but still hold their shape; add a little hot water if the pan becomes dry.
- Stir in the salt and keep the dal over low heat while preparing the tempering.
- Warm the oil or ghee in a small skillet over medium heat and add the cumin seeds.
- When the seeds crackle, add the onion and cook for 5 to 7 minutes until softened and lightly golden.
- Add the garlic and cook for 30 seconds, then stir in the tomato, ground coriander, and chili powder.
- Cook the mixture for 4 to 5 minutes until the tomato softens, then stir it into the dal.
- Simmer together for 3 minutes, fold in the cilantro and lemon juice, and serve warm.
Kitchen notes
- For a thicker consistency, mash a small ladleful of the cooked dal against the side of the pan and stir it back in.
- Serve with rice or flatbread, if desired.
