Chana Daal

Chana Dal Masala

Comforting chana dal simmered until tender, then finished in a cumin, garlic, ginger, and tomato masala

Prep

10 mins

Soak

1 hour to overnight

Serves

2 to 3

Difficulty

Easy

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Ingredients

To prepare the dal

• 1 cup chana dal, washed and rinsed several times
• Soaked for at least 1 hour, preferably overnight
• 1 tablespoon cooking salt

For the masala

• 3 tablespoons neutral oil or ghee
• 1 teaspoon cumin seeds
• 1 small brown onion, finely chopped
• 4 to 5 garlic cloves, minced
• Thumb size ginger, finely grated
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin powder
• 1 teaspoon kosher salt
• 1 ripe tomato about 150 g, blended with 1/4 cup water
• 1 cup water

Method

1. Wash and rinse the chana dal several times until the water runs mostly clear. Soak for at least 1 hour, preferably overnight, then drain.
2. Cook the dal in fresh water until tender but not mushy. Add the cooking salt toward the end of cooking, then set the cooked dal aside.
3. Heat the oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle for about 20 to 30 seconds until fragrant.
4. Add the onion and cook until soft and lightly golden.
5. Stir in the garlic and grated ginger and cook for 30 to 60 seconds until the raw smell fades.
6. Add coriander powder, turmeric, and cumin powder. Stir for about 20 seconds to bloom the spices.
7. Pour in the blended tomato mixture and cook until it thickens slightly and the oil begins to separate at the edges.
8. Add the water, then stir in the cooked dal. Simmer gently until the dal is coated in the masala and the consistency is how you like it.
9. Taste and adjust salt, then serve hot.

Tips

• Soaking helps the chana dal cook faster and more evenly, especially if it is older
• Cook the tomato masala until it thickens and deepens in colour before adding the dal for the best flavour
• Simmer longer for a thicker dal, or add a splash more water if you want it looser

Storage

• Store airtight in the fridge for up to 4 days
• Reheat gently on the stove or in the microwave with a splash of water to loosen
• Freezes well for up to 2 months, thaw overnight in the fridge before reheating