- Chana dal, or split chickpeas (derived from desi black chickpeas), is a nutrient-dense, high-protein (
) and high-fiber legume widely used in Indian cuisine for its nutty flavor. It is a low glycemic index food, making it ideal for managing cholesterol and blood sugar. It’s commonly used in curries, soups, and dishes like Puran Poli or dhokla.
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This video demonstrates how to make a restaurant-style Chana Dal:
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04:26
Chana Dal | Restaurant Style Chana Dal
YouTube • Indiaphile
Key Aspects of Chana Dal:
Nutritional Profile: Rich in fiber, iron, potassium, magnesium, and zinc.
Characteristics: It has a firm texture, making it excellent for holding shape in salads or creating thick, hearty curries.
Preparation: While it can be cooked directly, soaking for 20–30 minutes helps it cook faster and more evenly.
Culinary Uses: Frequently used in Punjabi-style dals, paired with spices like turmeric, garlic, and cumin.
Origin: It is derived from splitting the Desi Chickpea (smaller brown chickpeas) rather than the white Kabuli Chickpea.
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Common Preparation (Tarka Dal Method):
Soak: Soak the dal for 20-30 minutes.
Pressure Cook: Cook with turmeric, salt, and water until soft (roughly 4-5 whistles in a pressure cooker or 10-12 mins in an Instant Pot).
Tarka (Tempering): Sauté cumin seeds, onions, ginger, garlic, green chilies, and tomatoes in ghee, then add to the cooked dal.
Finish: Garnish with coriander leaves and lemon juice.
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4:26
Chana Dal | Restaurant Style Chana Dal
YouTube·Indiaphile
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Dal Fry: Calories, Nutrition and Health Benefits | NutriScan
C
ook thoroughly until very soft (pressure cook for 4-5 whistles)
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