Chana Dal (Split Chickpea Dal with Tarka)
Local name: چنے کی دال
In short: Split chickpeas simmered until creamy with turmeric and tomato, then topped with a sizzling tarka of cumin, onion, garlic and chilies. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 10 min
- Resting
- 1 h
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Split chickpeas are cooked into a thick, creamy dal called chana dal, then finished with a tarka, a sizzle of hot oil, cumin, onion, garlic and chilies poured over the top. It is an everyday home dish in Pakistan, served with plain rice or roti, and is one of the cheapest, most filling meals you can cook. Chana dal takes longer than other lentils, so soak it first. It also holds its shape better, giving a nutty texture.
Instructions
- Soak the dal in plenty of cold water for 1 hour, then drain.
- Put the dal, water, turmeric, salt and tomato in a heavy pot and bring to a boil. Skim off the foam, then cover partly and simmer for 45 to 60 minutes, until the dal is soft and starting to break down. Add hot water if it gets too thick.
- Mash a few spoonfuls against the side of the pot to thicken the dal while leaving most of the grains whole.
- Make the tarka: heat the oil in a small pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds. Add the onion and cook for 7 to 8 minutes until golden.
- Stir in the garlic, ginger and green chilies for 1 minute. Take the pan off the heat, stir in the chili powder and coriander with 1 tablespoon of water so they do not burn.
- Pour the tarka over the dal and simmer for 5 minutes. Stir in the garam masala, coriander and lemon juice. Serve with rice or roti.
Tips
- A pressure cooker cooks soaked chana dal in about 20 minutes at high pressure. Stir in the tarka at the end as usual.
- If your tap water is hard, the dal can stay firm. Soak it with a pinch of baking soda, rinse well before cooking, and add the lemon juice only at the end.
Questions and answers
Do I have to soak chana dal?
Soaking for an hour shortens the cooking time and helps the dal cook evenly. If you forget, simmer for an extra 20 to 30 minutes.
Can I freeze chana dal?
Yes. Freeze without the fresh coriander and lemon for up to 3 months. Thaw and reheat gently with a splash of water, then finish with fresh herbs.
What can I serve with chana dal?
Plain basmati rice or roti, plus a salad of sliced onion, cucumber and lemon. A spoon of mango or lime pickle on the side is common.
How long does it take to make Chana Dal (Split Chickpea Dal with Tarka)?
About 1 h 25 min in total: 15 min of preparation and 1 h 10 min of cooking.
How many calories are in Chana Dal (Split Chickpea Dal with Tarka)?
About 340 kcal per serving, with 15 g of protein, 40 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 40 g |
| Fat | 14 g |
| Fiber | 12 g |
| Sugar | 5 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
