Jharkhandi Chana Dal

This traditional Jharkhandi chana dal is comfort food at its finest - creamy Bengal gram lentils simmered with aromatic spices, onions, and tomatoes. Simple ingredients come together to create a nourishing, protein-rich curry that's perfect with rice or roti. A true taste of Jharkhand's home-style cooking that proves the best dishes are often the simplest.

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Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 45

Soaking Time: 1

Total Time: 2

Servings:

Calories: 165kcal

Equipment

Ingredients

½ cup chana dal Bengal gram
1½ cups water
2 tbsp ghee or oil
½ to ¾ tsp cumin seeds
⅛ tsp asafoetida hing (optional)
¼ cup chopped onion
1 green chili chopped
1 tsp ginger and garlic paste
½ cup chopped tomato or ¼ cup tomato puree
1 dried red chili optional
½ tsp salt
¼ tsp turmeric powder
¼ to ¾ tsp Kashmiri red chili powder
¼ to ½ tsp garam masala
½ tsp dried fenugreek leaves kasuri methi (optional)
2 tbsp chopped coriander leaves
1 tbsp lemon juice or ¼ to ½ tsp dry mango powder amchur

Instructions

Wash chana dal thoroughly and soak for 1-4 hours in water.
Drain the dal and cook with 1½ cups water until soft and tender.
Heat ghee or oil in a pan over medium heat.
Add cumin seeds, asafoetida, green chili, and dried red chili. Let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger or garlic paste and cook for 1 minute until fragrant.
Add tomatoes, salt, turmeric, and red chili powder. Cook until oil separates from the mixture.
Add the cooked dal and mix well. Simmer for 10-15 minutes.
Stir in garam masala and kasuri methi if using.
Garnish with fresh coriander leaves and add lemon juice or amchur before serving.

Notes

Soaking time can be reduced to 30 minutes if you're in a hurry, but longer soaking guarantees even cooking

Adjust water quantity while cooking dal to achieve desired consistency - it should be creamy but not too thick

For extra richness, add a dollop of ghee just before serving

This dal tastes even better the next day as flavors develop overnight

Store leftovers in refrigerator for up to 3 days and reheat with a splash of water if needed

You can substitute chana dal with toor dal or moong dal using the same method

For a vegan version, use oil instead of ghee throughout the recipe

Nutrition