how to cook chana dal recipe video

Have you ever wondered what Dal menas? Maybe you already know. If you have not noticed most of the Indian legumes end their name with Dal, the latter means that legumes are broken and not skinned. The chickpeas are broken and peeled and are, rich in protein and low glycemic index, is widely used in Indian cooking, especially in recipes and in the other preparations, because it is tasty, nutritious and easy to digest. They are usually served with rice, vegetables and rice or chapati. Of course they are cooked with spices, as every Indian dish. Tadke wala Chana dal (yellow split pea soup) is a dish of Eastern India, a delicious deep yellow lentils soup. Serve with basmati rice or an Indian bread. Bon appetit!

Chana Dal Recipe

Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings


1 cup split bengal gram
1 onion
1 tbsp ginger
1 tsp garlic
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili paste
1 tsp red chili powder
1 tsp pepper
1 tsp turmeric powder
4 tbsp tomato paste
1 green cardamom
1 inch cinnamon stick
2 cloves
1 bay leaf
2 tbsp oil
1 tsp cumin seeds
2 cups water
1 tbsp coriander leaves
Pinch of asafoetida
Salt to taste


Wash lentils and soak overnight. Drain water from the bowl.

Take a thick bottom pan and add 2 cups water, Dal, turmeric, pepper, powdered cumin and coriander to it and cook it over medium-high heat. Bring it to boil. Reduce the heat to low, cover it with a lid and simmer for 45 minutes.

Take a frying pan, add oil to it and put it over medium heat. After a minute add cumin seeds, asafoetida, cardamom, cinnamon stick, cloves and bay leaf. Stir it for 30 seconds. Add onion, ginger, chili paste and powder, tomato, garlic and cook for 5 minutes until the onion starts to get golden on the edges.

When most of the water has evaporated reducing the mix, drain the lentils and add it to the frying pan and turn the heat to high, stir it well and allow the spice mix to coat and infuse the lentils. When it starts boiling, turn the heat to low, cover the pan and cook for 15 minutes. Turn off the heat and garnish Dal with chopped coriander leaves.

Serve Dal hot with rice, pulao or roti.