Chana dal is a staple in North Indian winter cooking because its protein‑rich profile provides warmth and sustenance during colder months. Traditionally, families prepare a simple dal with onions and ghee to boost energy and aid digestion, often served with rice or roti.

In Punjab, chana dal is cooked with mustard seeds, fenugreek and a generous amount of ghee. In Gujarat, a sweet‑sour version adds jaggery and tamarind. The winter version highlighted by Chef Ranveer Brar emphasizes sesame oil, yogurt and a light ghee tempering for extra warmth.

It is typically served hot alongside steamed basmati rice or warm Indian flatbreads such as roti or naan. A side of fresh cucumber raita or pickles often accompanies the meal to balance the richness.

Chana dal features prominently during winter festivals like Lohri and Makar Sankranti, where hearty, warming dishes are favored. It is also a comfort food during family gatherings in the colder season.

The combination of soaked chana dal, translucent onions, yogurt for creaminess, and a final ghee tempering creates a balanced dish that is both warming and easy to digest, embodying the essence of Indian winter comfort food.

Authentic ingredients include chana dal, sesame oil, ghee, yogurt, cumin, sesame seeds, and ajwain. Acceptable substitutes are any neutral oil for sesame oil, heavy cream for yogurt, and butter or clarified butter in place of ghee.

It pairs beautifully with plain basmati rice, jeera rice, butter naan, or paratha. Side dishes like aloo gobi, mixed vegetable sabzi, or a simple cucumber raita complement the dal’s richness.

Common mistakes include over‑cooking the dal, browning the onions instead of keeping them translucent, adding yogurt at high heat which causes curdling, and using too much water which dilutes flavor. Follow the critical steps for best results.

Cooking the dal separately ensures it is fully softened before the acidic yogurt is introduced. Adding raw dal to yogurt can delay cooking and cause the dal to remain hard, so pre‑cooking guarantees a uniform texture.

Yes. Cook and cool the dal, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, adding a splash of water, and finish with a fresh ghee tempering before serving.

The onions should be translucent and glossy, the yogurt‑onion gravy should be smooth without lumps, and the dal should be soft but retain its shape, giving a slightly creamy yet bite‑sized texture. The final dish should have a light sheen from the ghee tempering.

The dal is done when it is tender enough to be easily mashed between fingers but still holds its shape, and the yogurt‑onion gravy has thickened, coating the dal without separating. A quick taste test will confirm the desired softness.

The YouTube channel Chef Ranveer Brar specializes in Indian home cooking, showcasing traditional recipes with modern twists, detailed technique explanations, and seasonal cooking tips for everyday cooks.

Chef Ranveer Brar focuses on the nutritional and warming aspects of winter dishes, emphasizing ingredient combinations like sesame oil, yogurt, and ghee that provide heat and comfort, while many other channels concentrate mainly on flavor without highlighting seasonal health benefits.