Chana dal, a type of split chickpeas, is a staple ingredient in many Indian and Middle Eastern cuisines. Its nutty flavor and creamy texture make it a versatile component for a wide range of dishes, from curries and soups to stews and salads. In this article, we will explore 20 mouthwatering chana dal recipes that are sure to tantalize your taste buds and inspire you to get cooking. From spicy curries to creamy soups, and from savory stews to sweet desserts, these recipes showcase the incredible diversity of chana dal-based dishes.
Whether you’re a seasoned cook or just starting out, these easy-to-follow recipes will guide you through the preparation of delicious and satisfying meals that are perfect for any occasion. So, let’s dive in and discover the flavorful world of chana dal!
Spicy Chana Dal Curry
A flavorful and aromatic curry made with chana dal (chickpeas), onions, garlic, ginger, and a blend of spices.
Ingredients:
– 1 cup chana dal
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they are lightly browned.
3. Add garlic, ginger, cumin, garam masala, turmeric, and chili powder. Cook for 1 minute.
4. Add chana dal and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the dal is tender.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Creamy Chana Dal Soup
A comforting and flavorful soup made with chana dal (chickpea lentils), creamy milk, and aromatic spices.
Ingredients:
– 1 cup chana dal (chickpea lentils)
– 2 cups water
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup milk (dairy or non-dairy, as preferred)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the chana dal and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add cumin, coriander, turmeric, and cayenne pepper (if using); stir well.
4. Add the soaked chana dal, 1 cup water, and salt to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in milk; adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Chana Dal Khichdi
Khichdi is a classic Indian comfort food made with lentils and rice, and Chana Dal Khichdi is a flavorful variation that adds the richness of chana dal (split chickpeas) to this popular dish.
Ingredients:
– 1 cup chana dal
– 2 cups water
– 1 cup white rice
– 1 tablespoon ghee or oil
– Salt, to taste
– Optional: chopped cilantro and lemon wedges for garnish
Instructions:
1. Rinse the chana dal and soak it in water for at least 4 hours or overnight. Drain the water and set the dal aside.
2. Heat the ghee or oil in a large saucepan over medium heat.
3. Add the rice to the saucepan and stir-fry until it is lightly toasted, about 5 minutes.
4. Add the soaked and drained chana dal, 2 cups of water, and salt to taste.
5. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
6. Simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
7. Serve hot, garnished with chopped cilantro and a squeeze of lemon juice if desired.
Cooking Time: 20-25 minutes
Chana Dal Tadka
A classic North Indian dish, Chana Dal Tadka is a flavorful and comforting curry made with chana dal (split chickpeas), onions, garlic, ginger, and spices. This simple recipe serves 4-6 people.
Ingredients:
– 1 cup chana dal
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Rinse the chana dal and soak it in water for at least 4 hours. Drain and set aside.
2. Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions, minced garlic, and grated ginger. Cook until the onions are lightly browned.
4. Add the chana dal, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add 2 cups of water and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
6. Garnish with fresh cilantro and serve with naan, rice, or roti.
Cooking Time: 25-30 minutes
Chana Dal with Coconut Milk
A flavorful and comforting Indian-inspired dish that combines the creamy richness of coconut milk with the nutty goodness of chana dal (split chickpeas). This simple recipe is perfect for a quick weeknight dinner or as a nutritious addition to your meal prep routine.
Ingredients:
– 1 cup chana dal
– 2 cups water
– 1/4 cup shredded coconut
– 2 tablespoons ghee or oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
– 1 can (14 oz) full-fat coconut milk
Instructions:
1. Rinse the chana dal and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the chickpeas, then transfer them to a pressure cooker or large pot with 2 cups of fresh water.
3. Add shredded coconut, ghee or oil, chopped onion, cumin, and salt. Stir well.
4. Cook on high pressure for 10 minutes (or boil for 30-40 minutes) until the chickpeas are tender.
5. Open the cooker or remove from heat, then stir in the full-fat coconut milk.
6. Simmer for an additional 2-3 minutes to allow the flavors to meld together.
7. Serve hot over rice, with naan, or as a side dish.
Cooking Time: 12-15 minutes (pressure cooker), 45-60 minutes (boiling)
Chana Dal Stuffed Paratha
A flavorful twist on traditional parathas, this recipe fills crispy flatbread with a savory chana dal filling. Perfect as a snack or side dish.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients:
+ 1 cup cooked chana dal (chickpeas)
+ 1 small onion, finely chopped
+ 1 clove garlic, minced
+ 1 tablespoon lemon juice
+ Salt, to taste
Instructions:
1. Mix flour and salt. Gradually add water to form a dough.
2. Knead for 5 minutes. Cover and rest for 30 minutes.
3. Divide the dough into 6-8 portions.
4. Roll out each portion into a thin circle.
5. Place 1-2 tablespoons of chana dal filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or square shape. Press edges to seal.
7. Cook on a non-stick skillet or griddle over medium heat for 30-40 seconds per side, until golden brown.
Cooking Time: 15-20 minutes (depending on the number of parathas)
Chana Dal Salad with Lemon Dressing
A refreshing twist on traditional salads, this Chana Dal Salad combines the creamy texture of chickpeas with the tanginess of lemon and a hint of Indian spices.
Ingredients:
– 1 cup cooked chana dal (chickpeas)
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
Instructions:
1. In a large bowl, combine the mixed greens, cooked chana dal, chopped cilantro, and crumbled feta cheese (if using).
2. In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, cumin, and coriander.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Chana Dal and Spinach Stew
This hearty stew is a flavorful and nutritious blend of chana dal (split chickpeas), fresh spinach, and aromatic spices. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 cup chana dal
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 bunch fresh spinach leaves
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the chana dal and soak it in water for at least 4 hours or overnight.
2. Drain and set aside the soaked chana dal.
3. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, coriander, and turmeric powder. Cook for 1 minute, stirring constantly.
5. Add the drained chana dal and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
6. Stir in fresh spinach leaves. Cook until wilted, about 3-4 minutes.
7. Season with salt to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Chana Dal Biryani
A flavorful and aromatic rice dish made with chana dal (split chickpeas), spices, and basmati rice.
Ingredients:
– 1 cup chana dal, soaked overnight and drained
– 2 cups basmati rice
– 2 tablespoons ghee or oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add minced garlic and sauté for another minute.
5. Add chana dal, coriander powder, turmeric powder, and salt. Stir well.
6. Add basmati rice to the saucepan and stir gently.
7. Add water to the saucepan and bring to a boil.
8. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
9. Garnish with fresh cilantro.
Cooking Time: 25-30 minutes
Chana Dal Pancakes
Start your day with a flavorful and filling breakfast by making Chana Dal Pancakes. These protein-packed pancakes are made with split yellow lentils, perfect for vegetarians and vegans alike.
Ingredients:
– 1 cup chana dal (split yellow lentils)
– 2 cups water
– 1/4 cup rolled oats
– 1/4 cup grated carrot
– 1/2 teaspoon baking powder
– Salt to taste
– Cooking oil or butter for greasing
Instructions:
1. Rinse the chana dal and soak it in water for at least 8 hours or overnight.
2. Drain and blend the soaked chana dal with 2 cups of fresh water until smooth.
3. In a bowl, combine the blended chana dal mixture, oats, grated carrot, baking powder, and salt. Mix well.
4. Heat a non-stick pan or griddle over medium heat. Grease with cooking oil or butter.
5. Using a ladle, pour 1/4 cup of the batter onto the pan and cook for 2-3 minutes or until bubbles appear on the surface.
6. Flip the pancake and cook for another 1-2 minutes or until golden brown.
Cooking Time: 10-15 minutes per batch (depending on the number of pancakes)
Chana Dal and Potato Cutlets
A classic Indian snack that combines the comforting flavors of chana dal (chickpea lentils) with the earthy sweetness of potatoes. This recipe yields crispy cutlets filled with a flavorful mixture of cooked chana dal, mashed potatoes, and aromatic spices.
Ingredients:
– 1 cup cooked chana dal
– 2 large potatoes, boiled and mashed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Vegetable oil, for frying
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a mixing bowl, combine cooked chana dal, mashed potatoes, chopped onion, minced garlic, cumin seeds, and garam masala powder.
2. Season the mixture with salt to taste.
3. Divide the mixture into 6-8 portions, depending on desired cutlet size.
4. Shape each portion into a patty or cylinder shape.
5. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat.
6. Fry the cutlets until golden brown and crispy, flipping halfway through (about 3-4 minutes per side).
7. Drain excess oil on paper towels and garnish with chopped cilantro, if desired.
Cooking Time: Approximately 15-20 minutes, depending on the number of cutlets and frying time.
Chana Dal Halwa
Chana dal halwa is a popular dessert from the northern regions of India, made with split chickpeas (chana dal) and milk. This rich and creamy pudding is flavored with cardamom and nuts, making it a perfect treat for special occasions.
Ingredients:
– 1 cup chana dal
– 4 cups water
– 1 tablespoon ghee or oil
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 cup milk
– Chopped nuts (almonds or pistachios) for garnish
Instructions:
1. Rinse the chana dal and soak it in water for at least 4 hours or overnight.
2. Drain the water and blend the chana dal into a smooth paste.
3. Heat the ghee or oil in a deep pan over medium heat. Add the blended chana dal and cook, stirring constantly, until it turns light brown (about 10 minutes).
4. Add the cardamom powder, salt, and milk to the pan. Stir well and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 15-20 minutes or until the halwa thickens to your liking.
6. Garnish with chopped nuts and serve warm.
Cooking Time: 30-40 minutes
Chana Dal with Roasted Garlic
This recipe combines the comforting familiarity of chana dal with the rich, deep flavor of roasted garlic. The result is a hearty and aromatic legume dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup chana dal (split chickpeas)
– 2 cups water
– 3 cloves garlic, peeled and separated into individual cloves
– 2 tablespoons vegetable oil
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the garlic cloves on a piece of aluminum foil, drizzle with 1 tablespoon oil, and fold to create a packet.
3. Roast the garlic for 30-40 minutes, or until tender and mashed.
4. In a large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the chana dal and cook, stirring occasionally, for 5-7 minutes or until lightly toasted.
5. Add the water and roasted garlic to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
6. Season with salt to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 45-50 minutes
Chana Dal and Tomato Chutney
A classic North Indian combination of chana dal (chickpea lentils) and tomato chutney makes for a flavorful and nutritious meal.
Ingredients:
For the Chana Dal:
– 1 cup chana dal
– 2 cups water
– 1/4 teaspoon salt
For the Tomato Chutney:
– 3 medium tomatoes, diced
– 1 small onion, finely chopped
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons oil (vegetable or ghee)
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
Instructions:
1. Rinse the chana dal and soak it in water for at least 4 hours or overnight. Drain and pressure cook with 2 cups of fresh water until mushy.
2. Heat oil in a pan and sauté cumin seeds, onion, and garlic till softened.
3. Add diced tomatoes, coriander powder, and salt. Cook until the mixture thickens slightly.
4. Stir in lemon juice and adjust seasoning to taste.
5. Serve the chana dal with the tomato chutney.
Cooking Time:
– Chana Dal: 30-40 minutes
– Tomato Chutney: 15-20 minutes
Chana Dal Dosa
A popular Indian breakfast dish, Chana Dal Dosa is a flavorful and nutritious option for any time of day. This recipe combines the goodness of chana dal (split chickpeas) with crispy dosa pancakes.
Ingredients:
– 1 cup chana dal
– 2 cups water
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon asafoetida (optional)
– Salt, to taste
– Oil or ghee, for frying
– Dosa batter (homemade or store-bought)
Instructions:
1. Rinse the chana dal and soak it in water for at least 8 hours or overnight.
2. Drain the water and blend the chana dal with 2 cups of fresh water until smooth.
3. Heat oil or ghee in a pan over medium heat. Add cumin seeds and asafoetida (if using). Let them sizzle for a few seconds.
4. Pour the chana dal mixture into the pan, spreading it evenly to form a layer.
5. Cook for about 5 minutes, stirring occasionally, until the mixture thickens and forms a crust at the bottom.
6. Brush the top with oil or ghee and cook for an additional minute.
7. Flip the dosa and cook for another 2-3 minutes, until crispy and golden.
Cooking Time: About 15-20 minutes
Chana Dal with Mustard Greens
This comforting North Indian dish combines the creamy flavor of chana dal (chickpea lentils) with the slightly bitter taste of mustard greens. Perfect for a weeknight dinner, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 cup chana dal
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 1 bunch mustard greens, chopped (about 4 cups)
– Lemon wedges, for serving (optional)
Instructions:
1. Rinse the chana dal and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the chana dal, then transfer it to a medium saucepan with 2 cups of fresh water.
3. Add the oil, onion, garlic, cumin, and salt. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
4. Stir in the chopped mustard greens. Simmer for an additional 10-15 minutes or until the greens are tender.
5. Serve hot with lemon wedges on the side, if desired.
Cooking Time: Approximately 2 hours
Chana Dal and Pumpkin Curry
This aromatic curry is a perfect blend of flavors and textures, with the sweetness of pumpkin complementing the earthiness of chana dal. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 cup chana dal (split chickpeas)
– 2 cups water
– 1 medium pumpkin, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Rinse the chana dal and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions and cook until they start to brown.
3. Add garlic, cumin, coriander, and turmeric powder. Cook for 1 minute, stirring constantly.
4. Add the diced pumpkin and cook until it starts to soften.
5. Add the chana dal and 2 cups of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Season with salt to taste. Serve hot over basmati rice or with naan bread.
Cooking Time: 45-60 minutes
Chana Dal Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the nutty goodness of chana dal (split chickpeas). Perfect for a quick and easy vegetarian dinner!
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked chana dal
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together cooked chana dal, chopped onion, garlic, and salt.
4. Stuff each bell pepper with the chana dal mixture, filling to the top.
5. Drizzle olive oil over the stuffed peppers.
6. Bake for 25-30 minutes or until the bell peppers are tender.
Cooking Time: 25-30 minutes
Chana Dal and Rice Casserole
A flavorful and nutritious casserole that combines the comfort of rice with the creamy texture of chana dal (split chickpeas). Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked Chana Dal
– 2 cups cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt to taste
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked Chana Dal, rice, and chopped onion.
3. Add vegetable oil, garlic, cumin, coriander, and salt. Mix well until combined.
4. Transfer the mixture to a 9×13-inch baking dish.
5. If using cheese, sprinkle it on top of the casserole.
6. Bake for 25-30 minutes or until the casserole is lightly browned and heated through.
Cooking Time: 25-30 minutes
Chana Dal with Fried Onions
This classic North Indian dish is a staple in many households. Chana Dal with Fried Onions is a flavorful and comforting accompaniment to naan, rice, or roti.
Ingredients:
– 1 cup chana dal (split chickpeas)
– 2 cups water
– 1 onion, thinly sliced
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– Salt, to taste
– Optional: garam masala and amchur powder for extra flavor
Instructions:
1. Rinse the chana dal and soak it in water for at least 4 hours or overnight.
2. Drain the water and pressure cook the dal with 2 cups of fresh water until tender, about 15-20 minutes.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add the sliced onions and fry until golden brown, stirring occasionally, about 8-10 minutes.
5. Season the fried onions with salt and any additional spices you like (garam masala and amchur powder).
6. Serve the cooked chana dal hot with the crispy fried onions on top.
Cooking Time: 45-50 minutes (including soaking time)
Summary
Discover the versatility of chana dal, a type of Indian split pea lentil, with these 20 delicious and flavorful recipes. From spicy curries to creamy soups, hearty stews, and sweet desserts, there’s something for everyone. Try making a Spicy Chana Dal Curry or Creamy Chana Dal Soup for a comforting meal. Or, go savory with Chana Dal Khichdi, Tadka, or Biryani. And don’t miss the creative twists, like Stuffed Paratha, Salad with Lemon Dressing, and Pancakes. Whatever your taste, there’s a chana dal recipe to suit your cravings!
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