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Chana Dal Recipe (Punjabi Style)
4.9 from 240 votes

Chana Dal Recipe (Punjabi Style)

Chana Dal, made from split chickpeas, is cooked until very soft and then enriched with a sautéed blend of onions, tomatoes, garlic, ginger, and spices like cumin, garam masala, and dry mango powder for a balanced, hearty flavor. The dish yields tender lentils with a thick, stew-like consistency ideal for a comforting, nutritious meal. The use of fenugreek leaves and hing adds depth to this Punjabi-style recipe.

Prep Time
10 mins
Cook Time
20 mins
Soaking Time
1 hr
Total Time
1 hr 30 mins
Servings: 4
Calories: 272 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For cooking lentils
  • 1 cup chana dal (bengal gram or split chickpeas) - 200 grams
  • 2.5 to 3 cups water for stovetop pressure cooking and 2 to 2.5 cups water for Instant Pot cooking
  • ¼ teaspoon turmeric powder
Other ingredients
  • 3 tablespoons neutral cooking oil or ghee (clarified butter, generic cooking oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons garlic - finely chopped, or 4 to 5 medium-sized garlic
  • ½ cup onion finely chopped
  • 1 cup tomato finely chopped, or 2 medium-sized tomatoes
  • ½ to 1 teaspoon ginger - finely chopped, or 1 inch ginger
  • ½ teaspoon green chilies - chopped, or 1 green chilli, can use serrano pepper instead
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon garam masala
  • ½ teaspoon dry mango powder (amchur powder) or add as required * check point 4 in notes below
  • 1 pinch asafoetida (hing) - optional
  • 1 teaspoon coriander powder (ground coriander)
  • 1 teaspoon fenugreek leaves kasuri methi) - crushed, optional, dry
  • salt - chopped, as required
  • 1 to 2 tablespoons Coriander leaves (cilantro)

Instructions

Cooking Lentils
    Cup of Yum
  1. Pick and rinse the chana dal well in running water. 
  2. Soak the dal in enough water for an hour. Or soak in hot water (not boiling hot water) for 30 minutes.
  3. Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2.5 to 3 cups water in the cooker and stir well. For Instant pot add 2 to 2.5 cups water.
  4. On a high heat pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked. 
  5. In the instant pot, pressure cook on high mode for 10 to 12 minutes.
  6. Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid. That means to let the pressure falls on its own in the cooker or instant pot.
  7. Check the lentils. They should be very soft and easy to mush with the back of a spoon.
  8. Cover and set aside the cooked chana dal.
Making Chana Dal
  1. In another pan, heat oil or ghee.
  2. Add the cumin seeds first and fry for a few seconds till they splutter.
  3. Then add the garlic and fry till they become light brown.
  4. Now add the onions and fry till they get golden stirring often.
  5. Now add the chopped tomatoes, ginger and green chili.
  6. Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
  7. Sauté stirring often till the tomatoes soften and the oil starts to leave the sides of the mixture.
  8. Add the crushed dry fenugreek leaves (kasoori methi) and stir.
  9. Pour the cooked chana dal together with its stock to the sautéed masala mixture or vice versa. Season with salt according to taste.
  10. Stir and simmer the dal for 6 to 8 minutes or more till you get medium consistency of the dal. The consistency is neither thick nor thin.
  11. Garnish with chopped coriander leaves.
  12. Serve the chana dal hot with some basmati rice or roti or bread.

Notes

  • Soaking the lentils before cooking reduces their cooking time and improves texture.
  • Adjust green chili and red chili powder amounts to control spiciness according to preference.
  • Onion and garlic can be omitted but will alter the traditional flavor profile.
  • Dry mango powder adds tanginess but can be substituted with lemon juice or omitted.
  • Use fresh chana dal for quicker cooking; aged lentils require longer cooking.
  • Adjust dal thickness after cooking by adding water or simmering longer as needed.
  • For gluten-free preparation, omit asafoetida or use a gluten-free version.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 34g (11%) Protein 8g (16%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 312mg (13%) Potassium 178mg (4%) Fiber 12g (48%) Sugar 4g (8%) Vitamin A 567IU (11%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin C 10mg (11%) Vitamin E 5mg Vitamin K 6µg Calcium 102mg (10%) Vitamin B9 (Folate) 13µg Iron 2mg (11%) Magnesium 12mg (3%) Phosphorus 20mg Zinc 1mg

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 34g 11%
Protein 8g 16%
Fat 12g 18%
Saturated Fat 1g 5%
Sodium 312mg 13%
Potassium 178mg 4%
Fiber 12g 48%
Sugar 4g 8%
Vitamin A 567IU 11%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 1mg
Vitamin C 10mg 11%
Vitamin E 5mg
Vitamin K 6µg
Calcium 102mg 10%
Vitamin B9 (Folate) 13µg
Iron 2mg 11%
Magnesium 12mg 3%
Phosphorus 20mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.