Different types of lentils are the staple food in vegetarian and vegan diets, and chana dal is definitely one of them. Chana Dal Fry is perfect for serving with Roti, Paratha, Naan, or Rice! Jump to:About Chana Dal FryWhy You Will Love This DalIngredientsStep-by-Step DirectionsServing SuggestionsSuitable For Special DietsHelpful TipsMore Dal PreparationsRecipe Card
About Chana Dal Fry
No matter how many international, fancy, or fusion recipes we learn and make, there is no match to mom’s or grandma’s recipes. Those recipes always bring comfort and satisfaction. And this Chana Dal Fry recipe is one of those comforting and satisfying recipes I have learned from my mom. However, I have modified a few things, but the comfort and heart of the recipe are the same. Different kinds of dals (lentils and pulses) are very popular in India. There are plenty of recipes to make dal. In India, most people eat cooked dal at least once a day. And each family has its own recipe. Being vegetarian, many times we are asked about our protein intake. So, having lentils and beans as a part of the meal is the best way to have protein. Chana Dal Fry is very easy and quick to make. We do not need much preparation for this. Only an hour for soaking the chana dal is enough. Sometimes after having a busy day, this recipe comes together easily. Just make rice or Paratha with it, and a complete meal is ready. We can cook this dal in a pressure cooker, in a pot, or instant pot. It is quick to cook dal in a pressure cooker, while cooking it in a pot with enough water takes a little longer. There are various ways to make chana dal fry. But this is my favorite recipe, and it always comes out delicious. The dal is creamy, spicy, tangy, and delicious. If you are looking for a chana dal recipe without onion and garlic, believe me, you came to the right place.
Ingredients
Step-by-Step Directions
Preparations
Rinse the chana dal thoroughly until the water runs clear. Then soak the chana dal in three cups of water for 1-2 hours.
Cooking The Chana Dal
Drain all the water from the chana dal and transfer it to the pressure cooker.
Add 3 cups of water, salt, turmeric powder, and ghee (optional) and stir.
Cook the chana dal in a pressure cooker on medium heat for 2-3 whistles or until they are thoroughly cooked. Do not overcook, as the dal should be cooked but not mushy and should stay almost intact. Turn off the heat and set the cooker aside. Once the cooker depressurizes naturally, open the lid.
Making The Chana Dal
Heat ghee or oil in a pan and add dry red chili, cinnamon, and mustard seeds.
Once mustard seeds start crackling, add asafoetida, green chili, and ginger. Stir well and saute for a few seconds.
Add chopped tomatoes and mix well. Cook the mixture for a couple of minutes.
Add salt, turmeric powder, red chili powder, cumin powder, coriander powder, and chana masala or garam masala.
Mix well and continue cooking the tomato mixture for 8-10 minutes or until the tomatoes are soft and ghee or oil separates from the sides.
Add cooked chana dal with its water and stir well. Cook the dal for 8-10 minutes, stirring often.
If the chana dal is too thick, add water as required to adjust the consistency. And if it is very thin, cook it a little more until you get the right consistency. Finally, add chopped coriander leaves, Kasoori methi, sugar, and lemon juice. Mix well and cook for another minute.
Turn off the heat and transfer the dal to a serving bowl. You can drizzle a little ghee on the top before serving.
Serving Suggestions
Serve Chana Dal Fry with your choice of Indian flatbread. We like to have this dal with Roti. It tastes fantastic with Naan too. Serve the dal with plain or Jeera Rice for a comforting and light meal. If you want to have this lentil preparation as a soup, add more water to thin out the consistency. And adjust the seasonings accordingly. Also, you can have this Dal as a side dish with vegetable curry or Paneer Curry of your choice for a larger meal.
Suitable For Special Diets
No Onion, No Garlic: As you know now, all of my recipes are without onion and garlic; hence, this dal has no onion and garlic. But it is full of flavors and very delicious. So whether you consume onion and garlic or not, this dal is a must-try recipe. Vegan Recipe: Chana Dal Fry is power-packed with plant-based protein and other nutrients. Use oil in the recipe instead of ghee to make it vegan. Jain Recipe: This dal is no onion, no garlic recipe and is perfect for the Jain diet. I have used fresh ginger in the recipe, but you can skip the ginger to make it strict Jain food. And if you wish, you can use dried ginger powder instead.
Helpful Tips
Chana Dal: Soak the chana dal for at least an hour for the best results and quick cooking. However, if you do not have enough time, wash the dal thoroughly and soak it in hot water for 30 minutes. Cooking The Dal: I used a pressure cooker to boil the lentils. But instead of a pressure cooker, you can boil them in a large pot or pan with sufficient water. Spices: Adjust the spice level of dal by adding less or more green chili, chana masala, and red chili powder. Chana Masala: Instead of chana masala, you can use garam masala powder to make the dal. Consistency: Keep the Chana Dal Fry thick to serve it with flatbread. But if serving with rice, keep it on the thinner side by adding a little more water.
