Hearty dal · Nutty and creamy
Chana Dal Recipe (Split Chickpea Dal)
Soak 1 hour. Soft but whole. Ghee tarka.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenChana dal is split chickpeas cooked until soft and creamy while still holding shape. It stays hard or gives indigestion when under-soaked or under-cooked. The fix is a 1-hour soak, cooking until a grain crushes easily, and a fragrant ghee tarka with hing.
The 3 laws of chana dal
Why this recipe works
Dry dal
Even, faster cooking.
No hing
Aids digestion and aroma.
Paste
The ideal texture.
Shopping and prep list
Ingredients
Dal
Onion-tomato tarka
The NineFoods dal gauge
Is the chana dal soft but whole?
Press one grain between your thumb and finger.
Method · 3 stages
Step by step
Soak
- Soak chana dal in plenty of water, then drain.
Boil
- Cook with water, turmeric, salt, tomato and ginger.
- Use the gauge above.
Onion-tomato tarka
- Fry cumin and hing in ghee, add onion until golden, then tomato and chilli until soft.
- Stir into the dal with garam masala and simmer 3 minutes.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Skipped soaking or old dal.
Fix next time
Soak 1 hour and use a pressure cooker.
Why
No hing.
Fix next time
Always add hing to the tarka.
Why
Chana dal absorbs water as it sits.
Fix next time
Loosen with hot water before serving.
Why
Onions pale.
Fix next time
Fry the tarka onions to golden.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Chana dal | Base | Yellow split peas, cook longer |
| Ghee | Tarka | Oil |
| Hing | Digestion | Skip |
| Tomato | Tang | Lemon |
After the meal
Serve, store, reheat
Serve with
Paratha or jeera rice; add lauki for a lighter version.
Store
Fridge 3 days. Freezer 2 months.
Reheat
Simmer with a splash of water; it thickens more than other dals.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the chana dal soft but whole) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Chana Dal FAQ
How long should I soak chana dal?
About 1 hour.
Is chana dal the same as split peas?
No, it is split baby chickpeas; yellow split peas are a close substitute.
Why add hing?
It helps digestion and adds a savoury aroma.
Can I add vegetables?
Yes, bottle gourd (lauki) is a classic addition.