Punjabi Style Chana Dal Fry Recipe

Chana dal fry is a delicious Punjabi dish made with Bengal gram lentils or hulled and split black chickpeas, flavored with onions, tomatoes, herbs, and a blend of spices. This hearty vegan dish is perfect for serving with basmati rice, roti, or bread.

Chana Dal Recipe Chana Dal

Prep Time: 10 minutes

Cook Time: 20 minutes

Soaking Time: 1 hour

Total Time: 1 hour 30 minutes

Cuisine: North Indian

Course: Main Course

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Ingredients

For Cooking Lentils

• 1 cup chana dal – 200 grams
• 2.5 to 3 cups water (for stovetop pressure cooker)
• .5 cups water (for Instant Pot)
• ¼ teaspoon turmeric powder

Other Ingredients

• 3 tablespoons oil or ghee (clarified butter)
• 1 teaspoon cumin seeds
• 2 teaspoons finely chopped garlic (4 to 5 medium-sized cloves)
• ½ cup finely chopped onions
• 1 cup finely chopped tomatoes (2 medium-sized)
• ½ to 1 teaspoon finely chopped ginger (1 inch piece)
• ½ teaspoon chopped green chili (serrano pepper or 1 green chili)
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon dry mango powder (amchur)
• 1 pinch asafoetida (hing) – optional
• 1 teaspoon coriander powder
• 1 teaspoon crushed dry fenugreek leaves (kasuri methi) – optional
• Salt to taste
• 2 tablespoons chopped coriander leaves 

Instructions

Cooking Lentils

1. Rinse and Soak: Pick and rinse the chana dal thoroughly in running water. Soak the dal in enough water for 1 hour. Alternatively, soak it in warm water for 30 minutes.
2. Cook the Lentils: After soaking, drain the lentils and add them to a 3-liter pressure cooker along with 2.5 to 3 cups of water and turmeric powder. Stir the mixture well. If using an Instant Pot, add 2 to 2.5 cups of water.
3. Pressure Cook: On high heat, pressure cook the lentils for about 10 to 11 minutes or for 7 to 8 whistles until the dal is tender and well-cooked. In an Instant Pot, set the mode to high pressure and cook for 10 to 12 minutes.
4. Natural Pressure Release: Once done, let the pressure release naturally before opening the cooker or Instant Pot. The lentils should be soft and easy to mash with a spoon. Set the cooked lentils aside.

Making Chana Dal

1. Heat Oil: In a separate pan, heat oil or ghee. Add cumin seeds and let them splutter.
2. Saute Garlic and Onions: Add chopped garlic and fry until light brown. Then, add onions and fry until golden, stirring frequently.
3. Add Tomatoes, Ginger, and Chili: Next, add the chopped tomatoes, ginger, and green chili. Stir in the dry spices (turmeric, red chili powder, garam masala, asafoetida, dry mango powder, and coriander powder).
4. Cook the Masala: Sauté the mixture until the tomatoes soften and oil starts to separate from the sides of the masala. Add the crushed kasuri methi (dry fenugreek leaves) if using.
5. Mix with Lentils: Pour the cooked lentils along with their water into the masala. Season with salt according to taste.
6. Simmer: Let the dal simmer for 6 to 8 minutes until you achieve a medium consistency—neither too thick nor too thin.
7. Garnish and Serve: Garnish with chopped coriander leaves and serve hot with basmati rice, roti, or bread.

Notes

1. Chana Dal: Ensure the lentils are fresh and within their shelf life. Aged lentils take longer to cook. Try to use unpolished chana dal for the best results.
2. Soaking Lentils: Soaking helps the lentils cook faster. If short on time, cook without soaking, but be aware that they will take longer to soften.
3. Spice Adjustment: Adjust the spices to your taste. If you prefer spicier food, increase the quantity of green chilies or red chili powder.
4. Dry Mango Powder: This adds a tangy flavor. If unavailable, you can use a splash of lemon juice after the dal is cooked.
5. Gluten-Free Option: To make this recipe gluten-free, skip the asafoetida or use a gluten-free version of it.
6. Consistency: If the dal is too thick after adding the masala, add water and simmer until the desired consistency is reached. If it’s too thin, simmer longer to thicken it.

For Cooking Lentils in a Pot or Pan:

• Soak the lentils for 1 hour.
• In a pan, add the soaked lentils and 4 cups of water. Add turmeric powder and cook covered for 45 minutes to 1 hour until the lentils are tender.
• Follow the remaining steps for making the masala and add it to the cooked lentils. Simmer further until the consistency is just right.