So excited to share this quick and easy chana dal recipe Pakistani style that you can quickly make at home without soaking and pressure cooker. It's a dhaba style dry dal that we love to eat at the roadside, and driver hotels with tandoori naan or roti.
Boiling and tempering (tadka) with spices and garnish makes it so delicious. Perfect choice for family dinner or lunch. I love to attempt different recipes of dal and this one is close to the taste of street-style dal that I always want to try. If you belong to Pakistan or India then I know you will relate to me at any corner of the world as the taste have no boundaries.
Jump to:
What is Chana Dal?
Split Chickpeas is a form of split pulse of legume which is famous as Chana Dal in South Asia. People from Pakistan and India love to incorporate this dal in a variety of recipes. It can easily be found all around the world.
You can easily find this chana dal beans in local grocery store in Pakistan and India. In America, Canada, UK, Australia and other parts of the world, you can find it with tag of split chickpeas (different from chickpeas/garbanzo beans).
The yellow color split chickpeas is full of healthy nutrients, proteins and low in calorie. It will suppress the appetite and keep you full for long time. Best for people seeking weigh loss recipes.
You can try many recipes with chana dal and some are popular and people love to have it in lunch or dinner. Shami kabab is the best one!
Split Chickpeas or chana dal can be prepared in a variety of ways but the realistic and authentic flavor of this dal is hidden in the street-style recipe as people are obsessed to have it. Before making this recipe, I have made hundred of version trying different combination of spices but this one is the winner. Once you will try, I will surely get the witness.
Why Do I Love This Recipe?
This recipe is no doubt is in my family favorites menu and I love to make it again and again! I have tried this recipe dry or with masala gravy and both were incredibly full of taste.
- It's simple, quick and easy! prepared without soaking just in an hour.
- Cooked on stovetop without pressure cooker. However it takes less time in Instant pot but many people don't have it so that was in mind before sharing this.
- No expertise required to make it. Bachelors, new chefs, moms, house wives, newly married girls can try this recipe with confidence.
- Minimal ingredients used that we normally have it in our pantry.
- Last but not the least it's a family favorite recipe.
Can We Cook Chana Dal Without Soaking?
Yes, you can comfortably cook chana dal without soaking. I have cooked it so many time and hardly soaked before cooking so saying with confidence to try this. Check the best practices tips and suggestions going down in this post to get the perfect result. However the hard legumes needs to be pre-soaked before cooking but this chana dal is so friendly and hardly take an hour to get soft while cooking on stovetop.
Ingredients
Split Chickpeas / Chana Dal
How To Make Chana Dal Recipe
Step 1: Boil The Dal
To boil the chana dal, first wash it properly. As we are making without soaking so only wash to remove the grime and shift it the boiling pan. Add water, salt, baking soda (for tendering purpose), and turmeric powder. Give it a good mix. Once the boil starts to comes up then and cover the pan for 1 hour. Cook at slow heat.
[Quick Tip]: Take the deep pan to boil the dal as it can overflow from pan during the boiling process.
After an hour, check the dal tenderness. Mine was 90% done so i turned off heat and keep it on a side and moved to next step. Rest of the 10% will be done while cooking with masala.
[Tip]: If you want mushy dal then cook it 100% while boiling.
Step 2: Preparation of Chana Dal Masala (Tempering / Tadka)
In a pan, add oil and heat it up. Add cumin seeds and Kashmiri red chilies. Let it pop for few seconds. Then add freshly chopped ginger garlic and saute for a minutes. Also add, chopped onion. As the onion and ginger garlic starts to change color, add all the spices (Red chili Powder ½ tsp, Coriander Powder ⅓ Tsp, Turmeric Powder ⅓ Tsp, Black Salt ⅓ Tsp, Black Pepper ⅓ Tsp, Mango Powder 1 Tsp, Garam Masala Powder).
Cook all the spices for few seconds on medium heat to get rid with spice rawness. Add yogurt and fresh tomato paste (don't use store bought tomato paste).
Mix all the ingredients at medium heat. As the oil visible to pan then add boiled chana dal and give it a good mix. Cover the pan and simmer for 10 to 15 at low heat.
Step 3: Garnishing
After 10 minutes, garnish the dal with julienne ginger, green chilies, and freshly chopped coriander.
Chana Dal Recipe Video
Watch the quick recipe of chana dal as it will help to follow the complete recipe.
Tips & Suggestions
- As it's a no soak version of chana dal so add the pinches of baking soda as it will help to accelerate the tenderizing process of dal.
- Always use the deep pan to boil the dal as it can overflow from pan during the boiling process.
- You can make dry dal or with gravy depending upon your taste. If you want mushy dal then cook it 100% while boiling.
- Taste of garam masala plays an important role to maintain the taste of street style or roadside dhaba dal. I love to use homemade garam masala powder to intact the taste. Store bought version of garam masala can change the taste.
- In the same way, don't use ready made tomato paste. I prefer to use freshly made tomato paste in blender. Peel the skin of tomato before making the paste.
- Extra tempering is not needed to finalize this recipe as dal masala itself is a process of tempering (tadka).
- If you want to make it lustrous then add a cube of butter while serving.
Serving
It's a comfort food recipe to serve hot with garlic naan, paratha or roti/chapati. It will make a difference in your bite if served with Pakistani Roghni Naan. Pair up with rice, veg salad, or fresh yogurt.
Winter or summer, every season is good to have chana dal. It's a best side dish to serve with chapathi. To make a big platter then serve with kabab, raita, chutney, and achaar.
Don't forget to serve Karak Chai right after serving as it will make a big difference to add a twist to your mood. Isn't it?
Try These Dal Recipes: Mash Ki Dal | Pakistani Arhar Dal
Store & Reheat
Freeze the Boiled Chana Dal: You can simply freeze the boiled dal for 01 month. Once you need take out the container and bring back on room temperature and add it in dal masala (tempering). It will take 10 to 15 minutes to make it ready for your next meal.
Refrigerate the Leftover Chana Dal: It's easy to refrigerate in airtight glass container for 4 to 5 days. Don't store longer for safety purpose as it doesn't contain preservatives.
Freeze the Leftover Dal: Yes, you can freeze it for 15 days. It will release water once you will defrost. Reheat it by adding little oil in a pan and add the dal in it. Simmer at low heat for 15 to 20 minutes. It will be fresh like newly made dal.
Q & A
This recipe of chana dal is the game change example to cook without pressure cooker in a regular pan on stove top. Follow the complete recipe to get the best results.
Without soaking: It will take 01 hour (with baking soda) to cook the dal on stove top in a regular pan.
Pre-Soaking (2 hours): It will take 40 to 45 minutes with the pinches of baking to cook the dal.
Without Soaking (No baking soda): It take 2 hours to cook the dal at slow heat without pressure cooker.
No, it's not needed! soaking helps to soften the grain of legume but it's not compulsory. You can simple cook it in regular pan at slow heat to cook the dal right after rinsing the dal.
It's a pressure cooker dal that you can cook in instant pot or any other smart cooker. It will help to cook faster compared with stovetop cooking.
More Dal Recipes
If you try this Pakistani Chana Dal recipe or any other recipe on Hinz Cooking, then don’t forget to Rate the Recipe and leave a comment below! It will be great if you share your experience to make your version of this recipe. Share the picture on my Instagram to connect with you on stories.
Chana Dal Recipe Pakistani (Without Soaking & Pressure Cooker)
Ingredients
Chana Dal Boiling
- 2 Cups Chana Dal
- 4 Cups Water
- ½ teaspoon Salt
- ⅓ teaspoon Baking Soda
- ⅓ teaspoon Turmeric Powder
Dal Masala (Tempering) Ingredients
- 1 tablespoon Oil
- Cumin Seeds
- Kashmiri Red Chili
- Ginger Garlic Chopped
- Onion Chopped
- 1 teaspoon Red chili Powder
- ½ teaspoon Coriander Powder
- ⅓ teaspoon Turmeric Powder
- ⅓ teaspoon Black Salt
- ⅓ teaspoon Black Pepper
- ⅓ teaspoon Mango Powder
- 1 teaspoon Garam Masala Powder
- ⅓ Cup Yogurt
- ⅓ Cup Tomato Paste
Garnishing
- Julienne ginger
- Freshly chopped coriander
- reen chilies.
Instructions
Boil the Chana Dal
- Wash the dal. No soaking required for this recipe.
- In a pan, add chana dal and water.
- Add salt, baking soda (soda bicarbonate), and turmeric powder.
- Give it a good mix.
- Cover the lid and cook for about an hour at low heat.
- After 1 hour, check the dal. It's need to be tender 90%. Rest the 10% will cook in masala.
Preparation of Chana Dal Masala (Tempering)
- In a pan, add oil and heat it up.
- Add cumin seeds and Kashmiri red chilies. Let it pop for few seconds.
- Then add freshly chopped ginger garlic and saute for a minutes.
- Also add, chopped onion.
- As the onion and ginger garlic starts to change color, add all the spices (Red chili Powder ½ tsp, Coriander Powder ⅓ Tsp, Turmeric Powder ⅓ Tsp, Black Salt ⅓ Tsp, Black Pepper ⅓ Tsp, Mango Powder 1 Tsp, Garam Masala Powder).
- Cook all the spices for few seconds on medium heat to get rid with spice rawness.
- Add yogurt and fresh tomato paste (don't use store bought tomato paste).
- Mix all the ingredients at medium heat. As the oil visible to pan then add boiled chana dal and give it a good mix.
- Cover the pan for 10 to 15 to simmer at low heat.
Preferred Garnishing
- After 10 minutes, garnish the dal and serve.Garnish with julienne ginger, green chilies, and freshly chopped coriander.
Video
Notes
- As it's a no-soak version of chana dal so add the pinches of baking soda as it will help to accelerate the tenderizing process of dal.
- Always use the deep pan to boil the dal as it can overflow from the pan during the boiling process.
- You can make dry dal or with gravy depending upon your taste. If you want mushy dal then cook it 100% while boiling.
- Taste of garam masala plays an important role to maintain the taste of street style or roadside dhaba dal. I love to use homemade garam masala powder to intact the taste. Store-bought versions of garam masala can change the taste.
- In the same way, don't use ready-made tomato paste. I prefer to use freshly made tomato paste in a blender. Peel the skin of the tomato before making the paste.
- Extra tempering is not needed to finalize this recipe as dal masala itself is a process of tempering (tadka).
- If you want to make it lustrous then add a cube of butter while serving.
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