Chana Dal Bengal (Black Lentil Dal)

Ingredients

• 150 g Chana dal (peeled black lentils) (Rinse thoroughly before cooking)
• 0.5 Tomato (Diced)
• 1 small Onion (Thinly sliced)
• 0.5 Garlic clove (Finely chopped)
• 0.5 tsp Fresh ginger (Grated)
• 0.5 tsp Tomato paste
• 0.5 tsp Cumin seeds
• 0.5 tsp Ground cumin
• 1 tsp Coriander powder
• 1 tbsp Red chili powder (Adjust to taste)
• A few Fresh coriander leaves (For garnish)
• 2 tbsp Vegetable oil (or ghee) (For the tadka)
• To taste Salt
• 55 cl Water (Divided into 40 cl, 5 cl and 10 cl)

Instructions

1. Rinsing the lentils

   Rinse the 150 g of chana dal under cold water until the water runs clear. Drain.

   Time: PT3M

2. Pressure cooking

   Place the rinsed lentils in the pressure cooker, add 40 cl water, turmeric, coriander powder, ground cumin and salt. Close the cooker and heat over medium heat.

   Time: PT12M

3. Checking and adjusting water

   After cooking, release the pressure, open the cooker and check the tenderness of the lentils. Add an additional 5 cl water if the mixture seems too dry.

   Time: PT2M

4. Adding tomato paste

   Add 0.5 tsp tomato paste and 10 cl water. Cook another 2‑3 minutes over medium heat.

   Time: PT4M

5. Preparing the tadka (tempering)

   In a small pan, heat 2 tbsp oil (or ghee). Add the cumin seeds, let them sizzle, then add the sliced onion. Fry until it turns golden.

   Time: PT5M

6. Adding garlic and ginger

   Stir in the chopped garlic and grated ginger. Cook for 1 minute until the aromas are released.

   Time: PT1M

7. Tomato and final spices

   Add the diced half tomato, red chili powder, remaining coriander powder and mix. Cook 2‑3 minutes until the tomato softens.

   Time: PT3M

8. Final mixing

   Pour the contents of the pressure cooker (lentils and broth) into the pan containing the tadka. Mix well so the flavors meld.

   Time: PT2M

9. Finishing and serving

   Sprinkle with chopped fresh coriander leaves. Serve hot with basmati rice or naan bread.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

10 g

Carbohydrates

30 g

Fat

5 g

Fiber

8 g

Ingredient Substitutions

• Instead of Chana dal (peeled black lentils): Toor dal, Red lentils
• Instead of Tomato: Tomato purée (30 ml)
• Instead of Onion: Shallot
• Instead of Garlic clove: Garlic powder (1/4 tsp)
• Instead of Fresh ginger: Ground ginger (1/4 tsp)
• Instead of Tomato paste: Tomato purée
• Instead of Cumin seeds: Ground cumin (1 tsp)
• Instead of Ground cumin: Cumin seeds (1 tsp)
• Instead of Coriander powder: Fresh coriander (1 tbsp)
• Instead of Red chili powder: Sweet paprika
• Instead of Fresh coriander leaves: Flat parsley
• Instead of Vegetable oil (or ghee): Ghee, clarified butter
• Instead of Salt: Sea salt

Equipment Needed

• Pressure cooker
• Small pan
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring cup (glass or cup)

Critical Steps — Do Not Skip

• Pressure cooking until the lentils are very tender.
• Preparing the tadka without burning the cumin seeds or the garlic.

Chef Tips from the Video

• Rinse the lentils several times to remove natural bitterness.
• Use ghee instead of oil for a more authentic flavor.
• Add a splash of lemon juice just before serving to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Can be frozen 1‑2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the lentils ahead of time and keep them refrigerated; simply reheat with the tadka on the same day.
• The tadka can be prepared 30 minutes ahead and added to the dal just before serving.