Restaurant Style Chana Dal is a rich, flavorful, and comforting Indian lentil dish made with split chickpeas cooked with aromatic spices, onions, tomatoes, and a delicious tempering. This protein-rich meal pairs perfectly with steamed rice, jeera rice, or fresh roti, making it a popular choice for both lunch and dinner. Its creamy texture and bold flavors bring authentic restaurant taste right to your home kitchen.
Wash the chana dal thoroughly and soak it for about 30 minutes.
Cook the dal in a pressure cooker with turmeric powder and enough water for about 3–4 whistles until soft but not mushy.
Heat oil or ghee in a pan and add cumin seeds. Let them crackle.
Add chopped onions and sauté until golden brown.
Stir in minced garlic and cook for a minute until fragrant.
Add tomatoes and cook until the mixture becomes soft and oil starts separating.
Add the cooked chana dal to the pan and mix well. Adjust salt and water for desired consistency and simmer for 5 minutes.
Garnish with fresh coriander leaves and serve hot with rice or roti.
1 cup chana dal (split chickpeas)
1 medium onion (finely chopped)
2 tomatoes (chopped or pureed)
2 cloves garlic (minced)
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 tablespoons oil or ghee
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