Bihari Chana Dal
Veg
Split chickpea dal tempered with cumin, garlic, dried red chilli, and mustard oil — slightly thicker than arhar dal with a nuttier sweetness from the chana, eaten alongside arhar dal on the Bihari thali for texture contrast.
Cuisines
Bihari
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | chana dal (split Bengal gram) |
| 3 cups | water |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 1 medium | tomato, chopped |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 2 tablespoons | mustard oil |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash the chana dal thoroughly under running water and soak it in 3 cups of water for 30 minutes.
- 2 Drain the soaked dal and set aside.
- 3 Heat mustard oil in a pressure cooker over medium heat.
- 4 Add cumin seeds and let them splutter.
- 5 Add chopped onions and sauté until they turn golden brown.
- 6 Add minced garlic and grated ginger, sauté for another minute.
- 7 Add chopped tomatoes and cook until they become soft and mushy.
- 8 Stir in turmeric powder, red chili powder, and salt. Cook for 2 minutes.
- 9 Add the drained chana dal and mix well with the spices.
- 10 Pour in 3 cups of water, stir, and close the pressure cooker lid.
- 11 Cook on medium heat for 3-4 whistles or until the dal is soft and cooked through.
- 12 Allow the pressure to release naturally before opening the lid.
- 13 Stir in garam masala and adjust salt to taste.
- 14 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.