This chana dal fry recipe is a lentil lover’s dream! It is beginner friendly and supremely flavorful with the aromatics and spices. Follow my detailed tips and notes to achieve the perfect texture and consistency that you will love!
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Chana dal refers to split chickpeas that are the main ingredient of this dish. In Hindi "chana" means chickpeas (like in this brown chickpeas recipe) and "dal" means lentils (like in this spinach dal). The "fry" part comes from the spices and aromatics that you fry in ghee, which gives this dish its deep flavors.
Making this chana dal fry recipe in the pressure cooker is fast and easy, and I love it! But you can also use a regular pan, if you prefer. Check out the notes section below for more details.
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
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Allergens free labels
This hearty lentils dish is free of:
- gluten
- nuts
- soy
- grains
Make it vegan - Just swap the ghee with an equal quantity of neutral oil. Or you can use coconut oil as I do in this chickpeas coconut curry recipe.
Garlic - You can make this dish without garlic and it will still taste great!
Tomatoes: You can make this recipe without tomatoes. See the notes section below for substitutes.
Recipe Overview
Texture: The right texture is the key to this recipe. If you undercook the chickpea lentils, they won't be creamy or absorb the flavors of the sauce. If you overcook them, the dish will become too thick and dense. Follow my instructions and notes to get the perfect texture. If you have any problems, feel free to ask me in the comments below. I'll be happy to help.
If you prefer mushy chickpea lentils, you might like this chana dal chutney, which is perfect as a dip or a spread.
Consistency: You can pair this chana dal fry with rice or roti (I'll tell you more about that in the section below). The consistency should be pourable, so you can drizzle it over rice, or scoopable, so you can eat it with bread.
Flavor of the dish: This dish has a simple but awesome flavor. You don't need to grind anything or do any other elaborate process. Just make sure you cook each ingredient well enough to bring out its flavor. Then, let them all blend harmoniously with each other in the sauce.
Should chana dal be soaked?
Yes, chana dal should be soaked.
Soaking the lentils for 10-15 minutes before cooking will soften them and the lentils cook faster and evenly, giving the dish a lovely creaminess.
Ingredients
Just a few basic ingredients, some ground spices and you will be on your way to make a hearty and delicious dal.
See recipe card for quantities.
- Chana dal, also known as chickpea lentils or split Bengal gram, are the main ingredient of this dish.
- Ghee is an important flavor ingredient in Indian cooking. I use a combination of ghee and oil to save some calories. But you can also use all ghee or all oil if you prefer.
- Fennel seeds or saunf in Hindi, add a distinct sweet flavor to the dish.
- Chili: I spice up the dish with green chilies and red chili powder. You can adjust the amount to suit your taste. If you like smoky flavor, used smoked paprika instead.
- Tomato: You can use fresh or canned tomatoes. I like canned ones better. Just make sure they are sour. The tanginess enhances the flavor.
- Cilantro (coriander leaves): If you don't like it, you can skip it.
- Coriander powder gives the dish a deep earthy flavor. If you want to make it at home, you can find the recipe here in the sauteed whole okra post.
- Onion: Use red or yellow onions - whichever you regularly use.
- Water: You'll need 3 and ½ cups water for this recipe. I like to add hot water, so it doesn't slow down the cooking process.
- Garnishes: To add more flavor, you can use ant or all of these:
- 1-2 teaspoons of ghee
- 1 tablespoon of ginger slivers
- 1 teaspoon of bhuna jeera
- A generous pinch of kasuri methi (dried fenugreek leaves)
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
This easy healthy Indian lentil dish is a breeze to make. Even on a busy day, I can whip it up in no time. These step photos will show you the texture and consistency of the dish clearly.
Also see the video at the end of the recipe card below.
Step 1: Prepare the ingredients.
- Wash the lentils 2-3 times. Drain, add enough water to cover them and keep aside to soak until needed in the recipe.
- Finely chop the onion, ginger, garlic, chili peppers, tomatoes, and cilantro. Keep them in separate bowls as we will be adding them at different times.
- Measure and keep the rest of the ingredients ready.
Step 2: Make the dal.
Add oil and ghee to a pressure cooker over medium-high heat.
Add the whole spices - a teaspoon cumin and fennel seeds. Fry them for a minute or so, until they are roasted.
Add the chopped green chillies, ginger, garlic and onions. Fry for 2-3 minutes. You'll smell the lovely aniseed fragrance in the air by now! It's so good 😊.
Fry the onions until they soften and become translucent.
Add the tomatoes, salt, and the ground spices - coriander powder, turmeric powder and red chilli powder. Mix well.
Keep cooking, on medium flame, until the tomatoes turn into a mushy paste and the oil separates from the sides.
Pour the lentils and their soaking water into the pressure cooker. Then, add two more cups of water (for a total of 3 and ½ cups) and stir well.
Stir the mixture and bring it to a boil. Close the lid, put the jiggle top on, and cook on high pressure for 20 minutes (4 whistles). Let the pressure release naturally. Then, remove the lid, place the cooker back on the stove, and boil it again.
Stir in the chopped cilantro and ghee, if using, and cook over medium heat for 4-5 more minutes. If you are going to add dry fenugreek leaves, then you may reduce the quantity of cilantro.
Then, remove from the heat and sprinkle with bhuna jeera and ginger slivers, if using.
And that's it! Punjabi-style chana dal recipe is ready for you to enjoy with your entire family.
Notes and Substitutions
You can make this recipe without tomatoes. Just follow the same method, skip adding the tomatoes and instead add 1 teaspoon of amchur - dry mango powder along with the other spice powders and finish the dish off with 1 or 2 teaspoons of lemon juice.
Swap whole cumin seeds with cumin powder. Add it along with the other spice powders.
Flavor boost: To add more flavor and punch, add any or all of these towards the end:
- 1 teaspoon garam masala powder
- 2 teaspoons lime juice (if you are making this recipe without tomatoes and following my notes above, then skip this).
Equipment: I use a traditional pressure cooker to make this dish. You can also use an Instant Pot and follow the same steps. Or, you can make it in a regular pot, but you'll need to soak the lentils for 2-3 hours first.
Please check the FAQ section below where I have explained how to cook this recipe without a pressure cooker or an Instant Pot.
More Lentil Dishes
If you love this chana dal fry recipe, then you will love these as well:
- Indian yellow lentil soup: This lemony, zingy soup is like sunshine in a bowl. On a cold, wintry night, this can be your perfect comforting meal.
- Zucchini kootu: In this dish moong dal (yellow lentils) are simmered gently with chunks of zucchini and a masala made with fresh coconut, cumin, and black pepper.
- Mung bean curry: Here, mung beans are cooked in a flavorsome gravy made with tomatoes and aromatics.
- Bengali moong dal: I love this dish for its simple flavors. The moong lentils are roasted until it is aromatic and then cooked with some pantry staple spices.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Serving Suggestions and Storage
Cool any leftover dal and once it is at room temperature, store it in a fridge-safe, airtight container in the fridge. Good for 2-3 days.
Serve chana dal fry with some vegetable pulao, jeera rice or a simple ghee rice (or try this buttered rice).
This chana dal masala pairs beautifully with flatbreads as well. I love having it with these spicy bullet naans. If, on the other hand, you want to make a complete meal that is also gluten free, then opt for these buckwheat naans instead.
FAQ
Dal fry is a popular dish in Indian restaurants. It is made with different kinds of lentils, such as toor dal, masoor dal, moong dal or chana dal. The most common lentil used is toor dal, also known as arhar dal. Some recipes use a combination of two or more lentils to enhance the texture and flavor of the dish. You can use any lentils of your choice, but make sure they are cooked well and have a soft and creamy consistency.
No, chana dal is not supposed to be crunchy.
If your chana dal is crunchy, it means that you have not cooked it long enough or added enough water. You want the dal to be cooked until it is easily mashed with a spoon, but still holds its shape. You can use a pressure cooker or a regular pan to cook the it, but make sure you soak it for at least 15 minutes before cooking. This will help the lentils cook faster and more evenly. You can also adjust the consistency of the dish by adding more or less water, depending on your preference.
Chana dal, also known as split chickpeas, is a delicious and nutritious dish that you can make without a pressure cooker.
First, you need to soak the dal for 2-3 hours. This will help it cook faster and more evenly.
Next, you need to cook the lentils in a deep saucepan or a heavy-bottomed pot. Drain the soaked chana dal and rinse it again. Then, add it to the pot and pour enough water to submerge it. The water level should be about an inch above the lentils. Bring the water to a boil and then lower the heat to simmer. Cover the pot with a tight-fitting lid and let the dal cook for about 45 minutes to an hour, stirring occasionally. Check for tenderness. It should be soft and cooked through but still hold its shape.
Finally, you need to season the dish with aromatic spices and flavors. This is what makes it a chana dal fry recipe. In a separate pan, heat some oil or ghee over medium heat. To the hot oil, add a teaspoon cumin seeds and fennel seeds and let them splutter. Then, add chopped onions, ginger, garlic, and green chilies, and sauté until the onions turn translucent. Next, add chopped tomatoes and salt and cook until they become mushy. Now, add turmeric powder, red chili powder, and coriander powder, and stir well to combine. Transfer the cooked dal to the pan and mix everything together. Let the chana dal simmer for a few minutes to allow the flavors to blend. Finish off with some chopped cilantro, garam masala, and some more ghee / oil.
If you have made this chana dal fry recipe, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
📖 Recipe
Home Style Chana Dal Fry Recipe In Pressure Cooker
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Ingredients
Equipment
Instructions
- Wash the lentils 2-3 times. Drain, add 1 and ½ cups of water and keep aside to soak until needed in the recipe.1 cup (200g) chana dal (chickpea lentils)
- Finely chop the onion, ginger, garlic, chili peppers, tomatoes, and cilantro. Keep them in separate bowls as we will be adding them at different times.
- Measure and keep the rest of the ingredients ready.
- Add oil and ghee to a pressure cooker over medium-high heat. Add the cumin and fennel seeds. Fry them for a minute or so, until they are roasted.½ tablespoon ghee, 1 tablespoon neutral oil, 1 teaspoon cumin seeds, 1 teaspoon saunf (fennel seeds)
- Add the chopped ginger, chili peppers, garlic and fry for 1-2 minutes. Add the onions. Fry until they soften and become translucent.2 fat cloves (~8g) garlic, 2 inch piece (~15g) ginger, 1 large (~150g) onion, 2 (~5g) chili peppers
- Add the tomatoes, salt, and the powdered spices. Mix well.2 medium sized (~200g) tomatoes, ½ teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon salt, 2 teaspoons coriander powder
- Keep cooking until the tomatoes turn into a mushy paste and the oil separates from the sides.
- Pour the lentils and their soaking water into the pressure cooker. Then, add two more cups of water (for a total of 3 and ½ cups) and stir well.3 and ½ cups water
- Stir the mixture and bring it to a boil. Then, close the lid, put the jiggle top on, and pressure cook for 20 minutes (4 whistles). Wait for the pressure to release naturally. Then, remove the lid, place the cooker back on the stove, and boil it again.
- Stir in the chopped cilantro and ghee, if using, and cook over medium heat for 4-5 more minutes. Then, remove from the heat and sprinkle with bhuna jeera and ginger slivers, if using.½ cup (~30g) chopped cilantro, 1 teaspoon ghee, 1 teaspoon bhuna jeera, 1 tablespoon slivers of ginger
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Laurie Griggs says
Will definitely try this. I love cooking in Instant Pot!
Padma Kumar says
This is the perfect recipe for you then! Cannot wait for you to try it.
Catherine Kay says
This meal looks delicious! We just had Indian food last night - can't wait to try this recipe.
Padma Kumar says
Thank you Catherine!
Katie says
This looks so delicious. Thank you for making the recipe so easy to follow. I appreciate all of the detailed instructions.
Padma Kumar says
Thank you so much Katie!
Kristine says
Great informative home style chana dal fry recipe in pressure cooker! Thank you.
Ibti says
I am a lentil lover so this is indeed a dream dish for me 😊 I love trying different recipes of Chana Dal and this one sounds delicious and full of flavours.
Padma Kumar says
oh yay! Happy to e-meet another lentil lover 🙂
Kristine says
Oh this Chana dal fry sounds so good! I would also like to try spinach dal fry. Thank you for another great Indian recipe!
Padma Kumar says
You can add some spinach to this recipe and make it spinach dal fry. Looking forward to you trying it soon!
Scarlett Monroe says
Thanks for this detailed recipe! I love how you've broken down each step with clear instructions and helpful tips. I will def try making this dish this weekend. Keep sharing such amazing recipes
Padma Kumar says
Thank you Scarlett. So glad that my detailed approach id helpful to you.