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chana dal recipe Pakistani

Chana Dal Recipe Pakistani (Without Soaking & Pressure Cooker)

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.
5 from 2 votes
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Course: Side Dish
Cuisine: Indian, Pakistani
Keyword: chana dal recipe, how to make chana dal
Prep Time: 15 minutes
Cook Time: 30 minutes
Boiling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 2 Persons
Calories: 228kcal

Ingredients

Chana Dal Boiling

  • 2 Cups Chana Dal
  • 4 Cups Water
  • ½ teaspoon Salt
  • teaspoon Baking Soda
  • 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
  • teaspoon Turmeric Powder
  • teaspoon Black Salt
  • teaspoon Black Pepper
  • teaspoon Mango Powder
  • 1 teaspoon Garam Masala Powder
  • Cup Yogurt
  • 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.

Nutrition

Serving: 50g | Calories: 228kcal