Indian Dal (Chana Dal)
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.
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
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
⚠ Contains Allergens
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 until softened and translucent.
Step 3: Add Spices and Tomato
Add the ginger, garlic, and curry leaves to the pot. 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, the heat to low, cover the pot with a lid, and let it for . After , remove the lid and continue to 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 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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