Easy Chana Dal Recipe (Stovetop & Pressure Cooker)
A comforting, protein-rich chana dal made with split Bengal gram and a fragrant cumin-hing tadka. Ready in 30 minutes in a pressure cooker and naturally vegan and gluten-free.
Equipment
- Pressure cooker or Instant Pot
- Small tadka pan or saucepan
Ingredients
For the dal
- 1 cup chana dal split Bengal gram; rinsed
- 2.5 cups water
- 1/4 tsp turmeric powder
- Salt to taste
For the tadka
- 2 tbsp ghee or oil for vegan
- 1 tsp cumin seeds
- 1 pinch hing asafoetida
- 4 cloves garlic minced
- 1 tsp ginger grated
- 1 medium tomato finely chopped
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
To finish
- 2 tbsp fresh cilantro chopped
- 1 lemon wedge for squeezing
Instructions
Rinse and soak the dal
- Rinse chana dal under cold water until the water runs clear.
- Soak in water for 30 minutes to 1 hour if time allows. This reduces cooking time and helps with digestion. Skip the soak if using a pressure cooker and you're short on time.
Cook the dal
- Pressure cooker: Add soaked dal, 2.5 cups water, turmeric, and salt. Cook on medium-high for 3-4 whistles (soaked) or 5-6 whistles (unsoaked). Allow pressure to release naturally for 10 minutes.
- Stovetop: Add dal, water, and turmeric to a heavy-bottomed pot. Bring to a boil, skim foam, then simmer covered on low heat for 35-45 minutes until completely tender. Stir occasionally and add water as needed.
- Instant Pot: Use Sauté mode to cook the tadka directly in the pot (see below), then add dal and water. Pressure Cook on High for 12 minutes (soaked) or 16 minutes (unsoaked). Natural pressure release for 10 minutes.
- Once cooked, the dal should be soft and mashable with the back of a spoon but not completely puréed. Add water and simmer briefly to adjust consistency.
Make the tadka
- Heat ghee (or oil) in a small pan over medium-high heat until shimmering.
- Add cumin seeds and let them splutter for about 30 seconds.
- Add hing. It should sizzle and bloom immediately — this is the key aromatic moment.
- Add minced garlic and grated ginger. Stir for 1 minute until golden.
- Add chopped tomato and cook for 3-4 minutes until soft and jammy.
- Add red chili powder and coriander powder. Stir for 30 seconds.
Finish and serve
- Pour the entire tadka over the cooked dal and stir to combine.
- Simmer together for 5 minutes so the flavours merge fully.
- Taste and adjust salt.
- Finish with fresh cilantro and a squeeze of lemon. Serve hot.
Notes
Gujarati-style variation: Swap cumin for mustard seeds, add 1 dried red chili and a few curry leaves, and skip the tomato entirely for a drier, more fragrant dal.
Add greens: Stir in a handful of baby spinach or chopped methi leaves in the last 2 minutes of simmering for extra nutrition.
No hing? You can omit it, but hing adds a savoury depth that garlic alone cannot replicate. It is especially important in Jain-style cooking (no onion, no garlic).
Serving suggestions: Serve over basmati or jeera rice, with roti or thepla, or thin with water for a soup-style serving.
Storage: Store in an airtight container in the refrigerator for up to 4 days. The dal thickens as it sits — add a splash of water when reheating. Freezes well for up to 3 months.
Make-ahead: Chana dal tastes even better the next day as the flavours deepen overnight.
Tried this recipe?Let us know how it was!