Chana Dal

Chana Dal

by Aparna Anurag Updated February 7,2014


Dal (also spelled dahl or daal) or Pappu in telugu is a preparation of pulses (dried lentils ,peas and beans) which have been stripped of their outer hulls and split. It also refers to the thick  stew prepared from these pulses, an important part of indian,nepali,srilanka,bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and pakistan . Dal is a ready source of protein. Sri Lankan cooking of dal resembles that of southern Indian dishes

Preparation Time: 5 min
Cook Time: 30 min
Total Time: 40 min
Recipe type: Vegetarian Recipe
Cuisine: Indian
Serves: 2-3
Author: Aparna Anurag


  • 2 cups Chana Dal
  • Onions, raw, 2 cup, chopped 
  • Bay Leaf, 1 tbsp, crumbled 
  • Garlic, 3 cloves 
  • Ginger Root, 2 slices (1" dia)
  • Cloves, ground, .25 tsp 
  • Tomato Paste, 0.15 cup 
  • Cumin powder, 1 tbsp 
  • Ground tumeric, 1 tbsp
  • Salt as per taste


1. Cook the dal in enough water till tender, about 6 cups of water for 2 cups lentils and a pinch of ground turmeric. Meanwhile chop onions; mince garlic and ginger root. Drain dal when tender and reserve.
2. Heat oil in a pan. Put cumin,
 bay leaf, clove. Sautee a minute until aromatic.
3. Add chopped onion, Chopped garlic, remaining turmeric powder, and ginger; fry till golden in colour.
4. Add cumin powder and tomato paste fry it on medium flame about one minute.
5. Pour cooked 
dal and mix it with onion and spices mix, cook for 2 minutes dal on medium flame. Mash the dal a little and add a more water if desired to make a creamy consistency. 
6. Sprinkle with salt and lemon juice to taste or garnish with chopped coriander leaves.