Chana Dal

300g chana dal (split chickpeas), rinsed

1 onion, finely sliced

20g ginger, finely chopped

3 garlic cloves, finely chopped

1 green chilli, slit lengthways (optional)

2 black cardamom pods

2 tablespoons vegetable oil

750ml vegetable stock

The Spices

1 teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon ground coriander

Salt, to taste

To Serve

Fresh coriander, chopped

Fresh red chilli, finely sliced (optional)

Steamed rice or naan

PREPARATION

COOKING

1. Heat the vegetable oil in a large saucepan and gently soften the sliced onion over a medium heat without browning.

2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.

3. Stir in the turmeric, cumin and coriander, allowing the spices to toast gently.

4. Add the slit green chilli and the black cardamom pods.

5. Stir in the rinsed chana dal until evenly coated with the spices.

6. Pour in the vegetable stock and season with salt.

7. Bring to the boil, then reduce to a gentle simmer and cover with a lid.

8. Cook for 1–1½ hours, stirring occasionally, until the lentils are tender and creamy.

9. Add a splash of water if needed to maintain a smooth, spoonable consistency.

10. Remove the black cardamom pods and gently mash some of the lentils with the back of a spoon to thicken the dal.

11. Taste and adjust the seasoning with a little more salt if required.

12. Garnish with fresh coriander and sliced chilli, then serve with steamed rice or warm naan.

School of Wok Tips

 Chana dal doesn't need soaking—simply rinse it well before cooking.

 Toasting the spices before adding the stock helps develop a richer flavour.

 Gently crushing some of the cooked lentils creates a naturally creamy texture.

 Black cardamom adds a distinctive smoky flavour that makes this dal extra special.

FAQs

What is chana dal?

Chana dal is split chickpeas, which become creamy while still holding their shape when cooked.

Can I make this spicier?

Yes, finely chop the chilli instead of leaving it whole, or add extra chilli to taste. 

Can I freeze chana dal?

Yes, it freezes very well for up to three months. Defrost thoroughly and reheat gently, adding a splash of water if it has thickened.