Chana Dal Dry | Split Bengal Gram Dry

Chana Dal Dry or Sukhi Chana Dal is a dry bengal gram recipe. It is prepared with whole spices and onions. Goes well with parathas.

Also try: Langar Waali Dal or Chana Dal.

Course: Main Course

Cuisine: Indian

Time: Preparation –  5 mins, Cooking – 30 mins, Total – 35 mins.

Servings: 2-3


  1. Chana Dal (Split Bengal Gram) – 1 Cup (soaked for 20-30 mins)
  2. Onion – 1 medium (finely chopped)
  3. Ginger – 1 inch (finely chopped)
  4. Green Chilli – 1 (finely chopped)
  5. Black Cardamom – 1
  6. Bay Leaf – 1
  7. Cinnamon Stick – 1
  8. Clove – 2
  9. Cumin Seeds – 1/2 tsp
  10. Turmeric Powder – 1/3 tsp
  11. Red Chilli Powder – 1/2 tsp
  12. Coriander Powder – 1 tsp
  13. Garam Masala Powder – 1/2 tsp
  14. Dry Mango Powder (Amchur) – 1/2 tsp
  15. Coriander Leaves – 2 tbsp
  16. Ghee (clarified butter) – 1-2 tbsp
  17. Water – 2 cups
  18. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Chana Dal Dry:

  1. Take a pressure cooker. Add soaked chana dal, turmeric powder, water and salt. Close the lid and let the first whistle blow on a high flame, then turn the flame to medium and cook for 15 mins
  2. Let the pressure settle. Check if dal is cooked, if not then cook for another 5 mins (it should not be too soft)
  3. Heat ghee in a pan. Add black cardamom, bay leaf, cinnamon stick and clove. Saute till you get the aroma
  4. Add cumin seeds and let it splutter. Add ginger and green chilli. Saute for a few seconds
  5. Add onions. Cook till golden brown
  6. Add red chilli powder and coriander powder. Mix well
  7. Add cooked chana dal along with water. Mix and cook on high flame until excess water is absorbed. Do not stir too much as it’ll mash the dal
  8. Add garam masala powder, dry mango powder and coriander leaves. Mix well
  9. Your Chana Dal Dry is ready.


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