MENU CART {{currentCart.getItemCount()}}
Chana Dal 1kg

Chana Dal 1kg

{{shoplineProductReview.avg_score}} {{'product.product_review.stars' | translate}} | {{}} {{'' | translate}}
{{amazonProductReview.avg_rating}} {{'product.product_review.stars' | translate}} | {{amazonProductReview.total_comment_count}} {{'' | translate}}
Quantity Product set quantity
The maximum quantity per submit is 99999
This quantity is invalid, please enter a valid quantity.
Sold Out

Not enough stock.
Your item was not added to your cart.

Not enough stock.
Please adjust your quantity.

Limit {{ product.max_order_quantity }} per order.

Only {{ quantityOfStock }} item(s) left.

Please message the shop owner for order details.


Channa Dal is a ready supply of proteins for a balanced diet containing little or no meat. It is nutty flavor and sweet, this dal is amongst the most famous dal in India. Channa Dal contains a mild sweet taste when cooked and is rich nutritious.
Channa Dal is high in fibre and helps to lower cholesterol. It has a very low glycemic index, which is important for those with diabetes. It also helps treat vomiting, lower cholesterol and improve digestion.

Chana Dal Fry Recipe
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for pressure cooking the chana dal:
  • ¾ cup chana dal/bengal gram
  • 2.5 to 3 cups water
  • ¼ tsp turmeric/haldi
for tempering:
  • 2 medium sized tomatoes, chopped
  • ½ cup finely chopped onions
  • 1 inch ginger/adrak, finely chopped
  • 4-5 garlic, finely chopped
  • 1 green chili/hari mirch, chopped
  • ¾ tsp cumin seeds/jeera
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp turmeric powder/haldi
  • 1 tsp coriander powder/dhania powder
  • ½ tsp garam masala powder
  • ½ tsp dry mango powder/amchur powder or add as required
  • 1 tsp kasoori methi/dry methi leaves
  • a pinch of asafoetida/hing
  • 2 tbsp oil or ghee
  • salt as required
  • a few coriander/cilantro leaves for mixing towards the end or garnishing
  1. pick and rinse the chana dal well in running water. soak the dal in enough water for an hour.
  2. drain the lentils and add them to the pressure cooker along with turmeric powder. add 2.5 to 3 cups water and stir well.
  3. on a high flame, pressure cook the lentils for 7 to 8 whistles or more, till the dal is softened and well cooked. keep the cooked chana dal aside.
  4. in another pan, heat oil or ghee.
  5. add the cumin first and fry for a few seconds till they splutter.
  6. then add the garlic and fry till they become light brown.
  7. now add the onions and fry till they get golden.
  8. now add the tomatoes, ginger and green chili.
  9. stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
  10. saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
  11. add the kasoori methi and stir.
  12. pour the cooked chana dal along with its stock to the sauteed masala mixture or vice versa.
  13. season with salt.
  14. stir and simmer the dal for 6-8 minutes till you get medium consistency of the dal. the dal is neither thick nor thin.
  15. garnish chana dal with chopped coriander leaves.
  16. serve the chana dal hot with some basmati rice or rotis or bread.
the consistency of the dal can be easily adjusted. if the dal becomes thick, then after adding the sauteed masala tempering mixture, add some water and simmer for some minutes. if the dal become thin, simmer for a longer time so that you get the right consistency.

Additional details

Related Products