Name: Indian Dal (Chana Dal)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1.5 cups Chana dal lentils (or yellow split peas); for soaking and 4 cups for cooking Water; 3 tbsp Ghee (or butter + oil); 3 Green chillies; 1 large, chopped Onion; 1 tbsp, minced Ginger; 1 tbsp, minced Garlic; 1 sprig (about 10-12 leaves) Curry leaves; 1 large, chopped Tomato; 1 tsp Cumin powder; 1 tsp Turmeric powder; 1.5 tsp, or to taste Salt; 1 tsp Garam masala; 2 tbsp Ghee or butter; 1 tsp Cumin seeds; 1 tsp Mustard seeds; 4-5 Dried red chillies; 2, thinly sliced Eschallots (shallots)

Ready in

105 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

90 min

Serving

4 People

Calories / Serving

~480 kcal

Recipe by RecipeTin Eats on YouTube

Recipe Summary

A classic and comforting Indian dal made with chana dal (yellow split peas), aromatics, and a blend of spices. The dish is finished with a flavorful tadka (tempered spices) of mustard seeds, cumin, and dried chillies, making it a rich and hearty meal perfect with rice.

Adjust servings

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All Ingredients - For the Dal

Chana dal lentils (or yellow split peas) 1.5 cups
Water for soaking and 4 cups for cooking
Ghee (or butter + oil) 3 tbsp
Green chillies 3
Onion 1 large, chopped
Ginger 1 tbsp, minced
Garlic 1 tbsp, minced
Curry leaves 1 sprig (about 10-12 leaves)
Tomato 1 large, chopped
Cumin powder 1 tsp
Turmeric powder 1 tsp
Salt 1.5 tsp, or to taste
Garam masala 1 tsp

All Ingredients - For the Tadka (Tempering)

Ghee or butter 2 tbsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Dried red chillies 4-5
Eschallots (shallots) 2, thinly sliced

Tools You'll Need

Pot
Dutch oven
Pan

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Soak the Lentils

Rinse the chana dal lentils and soak them in water for . After soaking, drain the water.

Step 2: Sauté Aromatics

Heat ghee in a large pot or dutch oven over medium-high heat. Add the green chillies and cook until they are blistered. Add the chopped onion and sauté until softened and translucent.

Step 3: Add Spices and Tomato

Add the minced ginger, garlic, and curry leaves to the pot. Sauté for about a minute until fragrant. Then, add the chopped tomato and cumin powder. Cook, stirring occasionally, until the tomatoes break down and become soft.

Step 4: Cook the Dal

Add the drained lentils to the pot, followed by 4 cups of water, turmeric powder, and salt. Stir everything together and bring the mixture to a boil.

Step 5: Simmer the Dal

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for . After , remove the lid and continue to simmer for another , or until the lentils are tender and the dal has thickened.

Step 6: Finish the Dal

Stir in the garam masala and cook for another minute. The dal should be thick but still pourable.

Step 7: Prepare the Tadka

In a separate small pan, heat ghee or butter over medium-high heat. Add the cumin seeds and mustard seeds and let them splutter. Add the dried red chillies and thinly sliced eschallots. Fry until the eschallots are golden brown and crispy.

Step 8: Temper the Dal

Carefully pour the hot tadka over the cooked dal in the pot. It will sizzle. Stir gently to combine.

Step 9: Serve

Serve the chana dal hot over a bed of steamed basmati rice. Garnish with fresh cilantro if desired.

Pro Tips

• Soaking the lentils for at least one hour is crucial for them to cook evenly and become tender.

• The final tadka (tempering) is essential for the authentic flavor of the dal; do not skip this step.

• You can adjust the consistency of the dal by adding more hot water if it becomes too thick.

Recipe Variations

• For a vegan version, use oil instead of ghee or butter.

• Add other vegetables like spinach or carrots along with the tomatoes for extra nutrition.

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