Yellow Chana Dal is a wholesome, comforting lentil dish made with soaked split chickpeas simmered until tender, then finished with a fragrant tempering of whole spices, onions, tomatoes, and aromatics. This home-style recipe delivers deep flavour, balanced spices, and a satisfying texture, perfect for a nourishing everyday meal served with rice or roti.
- Serves: 4 People
- Prep Time: 15 minutes (plus soaking time)
- Cooking: 75 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 350 grams Yellow chana dal, soaked for 2 hours
- 2 units Onions, finely chopped
- 35 grams Garlic
- 25 grams Fresh ginger
- 180 grams Tomatoes, chopped
- 4 units Green chillies, optional
- 3 tablespoons Cooking oil
- 2 units Black cardamom
- 4 units Green cardamom
- 4 units Cloves
- 1 unit Bay leaf
- 1 teaspoon Cumin seeds
- 2 units Dried red chillies
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Asafoetida (hing)
- 1 tablespoon Kasoori methi, crushed
- 2 tablespoons Fresh coriander, chopped
- 1 liter Water
For Dressing
Nutritional Information
-
Calories
360 kcal -
Fat
14 g -
Carbohydrates
42 g -
Protein
18 g -
Fiber
12 g -
Sugar
6 g -
Sodium
640 mg
Procedure
-
45 minutesMark As Complete
Cook the chana dal
Add the soaked yellow chana dal to a pot with enough water to cover it comfortably and bring it to a boil. Add a small pinch of salt, then reduce the heat to low, cover, and simmer gently until the chana dal is soft but still holding its shape. Once cooked, turn off the heat and set aside.
-
10 minutesMark As Complete
Prepare the aromatics
Finely chop the onions and set aside. Blend the garlic, ginger, and green chillies into a smooth paste, then blend the tomatoes separately until coarse but pulpy. Chop the fresh coriander and crush the kasoori methi between your palms to release its aroma.
-
5 minutesMark As Complete
Temper the whole spices
Heat oil in a pan over medium heat and add the bay leaf, black cardamom, green cardamom, cloves, dried red chillies, and cumin seeds. Let the spices sizzle briefly until fragrant, taking care not to burn them, as this step builds the base flavour of the dish.
-
15 minutesMark As Complete
Cook onion and tomato masala
Add the chopped onions to the pan and cook until soft and lightly golden. Stir in the ginger, garlic, and chilli paste along with the salt, cooking gently until the oil begins to release. Add the blended tomatoes and cook until softened, thickened, and well combined with the onion mixture.
-
30 minutesMark As Complete
Combine dal and finish cooking
Add the cooked chana dal to the masala along with garam masala, turmeric powder, hing, and crushed kasoori methi. Mix thoroughly, bring to a gentle boil, then cover and simmer until most of the liquid evaporates and the dal thickens. Finish with fresh coriander, turn off the heat, and rest briefly before serving.
