Awadhi Chana Dal
A fragrant and creamy lentil curry from the royal kitchens of Lucknow. This Awadhi-style chana dal is slow-cooked with aromatic spices and yogurt, creating a rich, melt-in-your-mouth texture that pairs perfectly with naan or rice.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Dal
- b.Wash the chana dal thoroughly under running water. Soak it in ample water for at least 2-4 hours.
- c.Drain the soaked dal. In a pressure cooker, combine the dal, 3 cups of fresh water, turmeric powder, and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is soft but still holds its shape. Do not overcook.
- e.Let the pressure release naturally before opening the cooker.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cumin seeds, bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- d.Add the finely chopped onion and cook for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook Tomatoes and Spices
- b.Add the tomato puree to the pan. Cook for 5-7 minutes, stirring, until the mixture thickens and you see ghee separating from the sides.
- c.Add the red chili powder and coriander powder. Sauté for one more minute until the spices are well-cooked and aromatic.
- 4
Step 4
- a.Incorporate the Yogurt
- b.Reduce the heat to the absolute lowest setting. Add the well-whisked yogurt to the pan.
- c.Stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Continue to cook until the ghee begins to surface again.
- 5
Step 5
- a.Combine and Simmer the Dal
- b.Pour the cooked chana dal along with its water into the prepared masala. Add the remaining 0.75 tsp of salt and mix everything well.
- c.Using the back of your spoon, gently mash some of the lentils against the side of the pan. This will help thicken the gravy naturally.
- d.Bring the dal to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 8-10 minutes. This allows the flavors to meld together beautifully.
- e.If the dal becomes too thick, add a splash of hot water to reach your desired consistency.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala and fresh lemon juice.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the dal rest for 5 minutes before serving. Serve hot with sheermal, naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal for at least 2-4 hours is crucial for a creamy texture and even cooking.
- 2To prevent the curd from splitting, ensure it's at room temperature, whisked well, and added on the lowest possible heat while stirring constantly.
- 3The 'bhunai' (sautéing) of the onion and tomato masala is key. Be patient and cook until the ghee separates for a deep, rich flavor.
- 4For an even richer, more royal flavor, add a tablespoon of fresh cream or a few strands of saffron soaked in milk at the end.
- 5Don't overcook the dal in the pressure cooker. It should be soft enough to mash easily but still hold its shape.
Adapt it for your goals.
Vegan Version
Replace ghee with a neutral oil like sunflower or coconut oil, and substitute the dairy curd with a plant-based yogurt like cashew or almond yogurt. Ensure the plant-based yogurt is unsweetened.
With VegetablesWith Vegetables
Add diced vegetables like carrots, bottle gourd (lauki), or potatoes along with the dal in the pressure cooker for a more wholesome one-pot meal.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
For an authentic smoky flavor, place a small steel bowl in the center of the finished dal. Add a hot piece of charcoal to it, pour half a teaspoon of ghee over the charcoal, and immediately cover the pot with a lid for 5 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Chana dal is a powerhouse of plant-based protein, crucial for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The high fiber content aids in digestion, prevents constipation, and helps maintain stable blood sugar levels, promoting a feeling of fullness.
Promotes Gut Health
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, improving digestion and immunity.
Rich in Minerals
This dal is a good source of essential minerals like iron, which helps prevent anemia, and magnesium, which is vital for bone health and nerve function.
Frequently asked questions
One serving of Awadhi Chana Dal (approximately 1 cup or 300g) contains around 350-400 calories. The exact count can vary based on the amount of ghee and the fat content of the yogurt used.