Chana Dal

chana dal recipe


3-4 servings

Prep time

30 mins

Chana dal recipe is one of the healthiest recipes that use Bengal grams or baby chickpeas. The roasted chana dal has a delicious nutty flavour that augments the taste and acts as a healthy snack. Other variants, i.e., gram flour, can make lip-smacking chana dal pakora ideal for a rainy day.

The soaked chana dal recipes have been around in India for a long time and are popularly called chana ka dal. The same belongs to the family of Leguminosae.

Chana dal is considered excellent for reducing bad cholesterol and keeping your heart healthy. Similarly, the chana dal palak dish has a high concentration of essential nutrients like protein and iron that helps to boost immunity. It also helps to gear your body to fight infections.

Similarly, the folic acid in the chana dal vada recipe is essential for fighting stroke, dementia, etc. In contrast, the chana dal chilla is made of fibre that helps lower blood sugar and is recommended for type 2 diabetes due to low glycemic index, while chana dal dhokla aids in fighting obesity by increasing the feeling of satiety. Eating the chana dal paratha and other forms of chana dal recipe is a healthy option as it has no trans fats and can help your body recover from infections. 

Thus, using the chana dal recipe for your everyday cooking is a nutritious and delicious option for breakfast meals or evening snacks.

You can also read our chana dal snack recipe when you feel like having something different to go with the chana dal to make your tea time fun and healthy.

Cuisine and Course

Side dish, Main course




  • ½ cup chana dal (pre-soaked for 30 minutes)

  • 2 tsp oil

  • ½ tsp jeera or cumin seeds

  • ¾ tsp mustard seeds

  • 1 dried red chilli

  • ¼ tsp turmeric powder

  • ¼ coriander powder

  • ½ tsp Kashmiri red chilli powder

  • A few curry leaves

  • A pinch of hing or asafoetida

  • 1-inch ginger (finely chopped)

  • 2 cloves garlic (finely chopped)

  • 2 green chillies (finely chopped)

  • 1 Tomato (finely chopped)

  • 1 large onion (finely chopped)

  • Salt to taste

  • 2 cups water

Chana dal is made from Bengal grams sourced by splitting the black chickpeas. The outer husk is removed and can be used as a great option for everyday meals as it is rich in fibre and is a rich source of protein. It is a good option for those who are on a low-carb diet or have diabetes.

The chana dal fry has an excellent and nutty taste and is relatively easy to make. However, if you have guests dropping by then, you can try the chana dal kabab dish that is tasty and goes well with many Indian flatbreads like Kulcha, Chapati, etc.

Here we bring you a simple and easy-to-follow chana dal masala that tops the list of our chana dal recipes. You can also try the extremely nutritious methi chana dal or roasted chana dal recipe for those chilly winter months. It helps to fortify the body with the proper nutrients for attaining the best results.

When following the chana dal recipe, here are the steps you need to follow:


  • Take oil and add all tempering ingredients like mustard, cumin, red chilli, hing, and curry leaves in a cooker.
  • Saute these until they splutter. Now saute ginger, chilli, and garlic
  • Fry onions till they have a light brown shade
  • Add tomatoes and saute till these become soft and mushy
  • Add chilli powder, turmeric, and coriander powder. Add salt to taste and saute
  • Add pre-soaked chana dal (Wash and soak the same for 30 minutes before cooking)
  • Pressure cook all ingredients on a medium flame for 5-6 whistles or till dal cooks well.
  • Open the vessel when pressure is released completely, and then give a nice stir.
  • Check for seasoning and adjust as per your taste
  • Garnish with chopped coriander leaves

Chana dal is easy to make with prior soaking. Do not mash the dal before cooking.


While following the chana dal recipe, it is recommended to pre-soak the dal in the right way. Similarly, while following the chana dal namkeen recipe, you must not add more water as these can become quite runny once you are done cooking. To attain the right texture, use the optimal quantity of water.