SIMPLE CHANNA DAL
A NOURISHING, SIMPLE YELLOW DAL THE FAMILY WILL LOVE.
Dal is a staple served everyday and this channa dal recipe is one you will want to make on high rotation. It is high in protein, easy to digest and very nourishing. Spicing dal traditionally is a simple affair. With Kashmiri dal, this means a soft, warm and nurturing approach that’s perfect for the whole family.
Find out more about the cooking different types of dal >
RECIPE DETAILS
Serves: 6 to 8 as part of an Indian meal
Prep time: 12 hours soaking.
Cooking time: 20 minute pressure cook. 90 minute pot cook.
Dietary Style: Vegetarian | Gluten Free | Vegan and Dairy Free Options.
INGREDIENTS
- 2 cups channa dal
- 3 cups water
- 2 tsp fine pink salt
- 1 tsp fine white sea salt
- 1/2 tsp turmeric
- 2cm x 2cm cube jaggery
- 2 tbsp ghee
- 3 tsp whole cumin seed
- 1/2 tsp Kashmiri chilli powder
- 1/3 tsp ground ginger
- 3 tsp fresh minced ginger
- 1 tsp garam masala
METHOD
How to make our channa dal recipe.
STEP 1
Soak the 2 cups of lentils overnight or at least for a few hours before making the dal in enough water that they are well covered—the lentils will soak up quite a lot of the water. Once ready to prepare the dal, strain the lentils and rinse them with cold water to remove any excess starch.
STEP 2
Put your soaked and strained lentils in a pressure cooker or pot with three cups of cold water, the white and pink salt, turmeric and jaggery. Put on the stovetop to cook.
Pressure cooker cooking times vary depending on the power and size of your pressure cooker. As a rule, put the dal on high heat until the pressure cooker emits two whistles, and then turn down to a medium-low heat and continue to cook for somewhere between 10 and 20 minutes. Stop the cooking process to check inside your cooker if uncertain.
If cooking in a heavy based pot, bring the dal and water to a strong simmer on a high heat, then turn down to a medium-low heat and cook until the dal is soft to the mouth but still retains some structure.
Remove the cooked dal from the heat once ready and prepare the tadka.
STEP 3
In a separate pot, once the dal is ready, prepare the ghee and the spice for the tadka. Put all of the tadka spices (except the garam masala) in with the ghee in the small pot and heat on medium heat on the stovetop until bubbling and aromatic.
Once the tadka is hot, stir it into the dal. To finish, add 1 tsp of garam masala and stir through.
If you are looking for a vegan and dairy free option, replace the ghee with coconut oil or mustard oil.
LEARN MORE ABOUT
TYPES OF DAL
Do all lentils need to be soaked before cooking?
All lentils should be rinsed before cooking. But the softer lentils, particularly masoor dal or red lentils, can be cooked beautifully with no soaking. The rule of thumb is that the harder the lentil and the longer it takes to cook, the more benefit it will get from soaking. Soaking tougher lentils helps them take on spice but also aids digestion.
What lentils do you use to cook dal?
There are many types of lentils that can be used to cook dal. (Also spelled daal or dahl.) Red lentils (masoor dal) and split pigeon peas (toor or arhar dal) are softer and cook in quick time. Split chickpeas (channa or chana dal) are a little firmer and more textured. Black lentils (urud dal) are very hard when whole and are used to make heavier dals, like dal makhani.
What if you want to make a thin dal?
Use a lighter lentils and a bit more water. Consider toor dal or split pigeon peas for this brothier, runnier type of finished dish.
What’s the best lentil to cook dal?
That is personal taste. For me it is channa dal. You can soak for as little as three or four hours and then make into a dal that is still textured and really lets the masala shine.
