4.4 from 26 votes
Cheater's Chana Dal
Easy to make and packed with flavor, this chana dal (split chickpea curry) is a pared-down version of a classic Indian/Pakistani recipe. It's been adapted so you can make it with common spices in a standard Western kitchen, yet it maintains all the bold flavor.
Prep Time
1 hr 15 mins
Cook Time
30 mins
Total Time
1 hr 45 mins
Servings:
4
servings
Calories:
184 kcal
Course:
Main Course
Cuisine:
Japanese, Indian
Ingredients
- 1 cup chana dal can sub whole chickpeas*, 200 g, dried, split chickpeas
- 2 Tbsp olive oil 30 mL
- 1 white onion finely diced, or yellow onion
- 2 Tbsp ginger fresh grated
- 4 cloves garlic minced
- 2 tsp garam masala
- 1 .5-oz can diced tomatoes 400 g
- 1 ½ cups water 355 mL
- ¼ tsp salt
- rice to serve
- lemon
- cilantro
- yogurt
Instructions
- Soak: Add chana dal to a pot and cover with water. Let soak for 1 to 2 hours (or 8 hours, if starting in the morning before work). Strain before using.
- Base: Heat oil over medium heat in a large skillet or pot, then add onion, ginger, garlic, and garam masala. Cook until onion is softened and fragrant (about 3 minutes), then add the whole can of diced tomatoes, strained chana dal, and water.
- Cook: Cover and cook, stirring occasionally, until chana dal is soft enough to be pinched between two fingers (about 25 to 40 minutes). Add more water, as needed, until chana dal has cooked through. Season with salt, taste, and add more salt/garam masala as needed.
- Serve: Serve warm with rice, a squeeze of fresh lemon juice, and fresh cilantro. I also love it with a dollop of plain yogurt and some homemade naan!
Cup of Yum
Notes
- *If you're unable to find chana dal, you can use whole chickpeas here.
- To use dried chickpeas, follow instructions as given, through they will need longer to cook.
- To use canned chickpeas, use 2 (14-oz) cans, drained. Add them to the mixture and cook until hot (they will need less time to cook).
- Storage: This will keep in an airtight container for up to 4 days in the fridge.
- Can I make this in an Instant Pot or pressure cooker? Yes, once the split peas are softened, you can use the Instant Pot saute function to saute the vegetables. Then add everything else, seal the lid, and cook on high for 15 minutes. Let it naturally release for 10 minutes before opening the lid.
- The only challenge with this method is you can't monitor the chana dal to see if it needs more liquid as it cooks. That's why I prefer the stove-top method.
Nutrition Information
Serving
1serving (without rice)
Calories
184kcal
(9%)
Carbohydrates
23g
(8%)
Protein
5.9g
(12%)
Fat
8.7g
(13%)
Saturated Fat
1.2g
(6%)
Cholesterol
0mg
(0%)
Sodium
252mg
(11%)
Potassium
88mg
(2%)
Fiber
6g
(24%)
Sugar
5.5g
(11%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 184
% Daily Value*
| Serving | 1serving (without rice) | |
| Calories | 184kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 5.9g | 12% |
| Fat | 8.7g | 13% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 252mg | 11% |
| Potassium | 88mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 5.5g | 11% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.