Ella Walter
Chana dal, also known as split chickpeas or Bengal gram, is a popular dish in India. It is made by cooking Bengal gram in a spicy onion tomato masala and can be served with rice, roti, or plain parathas. The cooking time for chana dal in a regular pot is typically between 45 minutes to 1 hour, however, some recipes may require up to 1.5 hours of cooking time. It is recommended to soak the Bengal gram for at least 4 hours before cooking to reduce the cooking time and improve digestion.
| Characteristics | Values |
|---|---|
| Soaking Time | 30 minutes to overnight |
| Cooking Time | 45 minutes to 1 hour and 30 minutes |
| Cooking Method | Boil in water, then simmer |
| Stovetop Pressure Cooker Time | 13 minutes to 15 minutes |
| Instant Pot Time | 10 minutes |
| Stovetop Pressure Cooker Whistles | 4 to 5 whistles |
| Regular Pot Soaking Time | Minimum of 4 hours |
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What You'll Learn
Soak the gram for at least 4 hours
Soaking the gram is not mandatory, but it will reduce the cooking time. If you do decide to soak the gram, it is recommended to soak it for at least 4 hours. However, you can soak it for anywhere between 30 minutes and overnight, depending on your convenience.
After soaking, drain the water and pour 1¼ cups of fresh water. If cooking in a pot, you will need to add 1½ cups of water. Bring the water to a boil and remove any surface scum. Then, add spices such as turmeric and ginger. You can also add a few drops of oil to reduce frothing during cooking. Cover the pot with the lid slightly ajar, and simmer for about 1 to 1.5 hours, or until the gram is tender. If you prefer a thicker consistency, you can cook it uncovered for the last 20 to 30 minutes to allow it to reduce.
If using a pressure cooker, you can reduce the cooking time significantly. Soak the gram for at least 30 minutes, then drain and add fresh water. Pressure cook on medium heat until you hear 4 to 5 whistles, or for about 10 minutes in an instant pot. If using a stovetop pressure cooker, you may need to cook it for anywhere between 3 to 5 whistles, depending on the brand.
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Boil in water with turmeric and ginger
Chana dal is a healthy, protein-packed, and delicious Indian dish where Bengal gram is cooked in a spicy onion tomato masala. It can be cooked in an instant pot, pressure cooker, or on a stovetop. Here is a detailed guide on how to cook Bengal gram in a regular pot with turmeric and ginger:
Preparation:
First, rinse the Bengal gram thoroughly and drain it. Then, add it to a pot with clean water and bring it to a boil. Remove any surface scum that forms during the boiling process.
Cooking:
Now, add ground turmeric and a couple of slices of ginger. You can thinly slice the ginger and then fish it out after cooking, or grind it along with onion and garlic to make a paste. Cover the pot, leaving the lid slightly ajar, and lower the heat to simmer gently for about 1.5 hours. Check the gram after about an hour, and if it is tender and starts to break down, it is ready. If you prefer a thicker consistency, you can remove the lid and cook it uncovered for the last 20 to 30 minutes to allow it to thicken.
Serving:
Once the Bengal gram is cooked to your desired consistency, add salt and garam masala to taste. You can also add crushed kasuri methi (dried fenugreek leaves) to enhance the flavour. Finally, heat some ghee or oil in a small frying pan over medium heat and pour it over the cooked gram before serving.
Tips:
You can adjust the consistency of the dish by adding more water if it becomes too thick. If it is too thin, simply simmer it for a little longer. Additionally, if you want to add more spices, whole spices like bay leaf, cumin seeds, black cardamom, green cardamom, cinnamon, and dried red chillies can be used.
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Simmer for 1.5 hours
To cook Bengal gram in a regular pot, it is recommended that you soak the gram for at least 4 hours before cooking. This will reduce the cooking time. If you don't soak the gram, it will take a bit longer to cook until tender.
After soaking, drain the water and pour 1¼ cups of fresh water into the pot for every 1 cup of gram. You can also add a few drops of oil to the pot, which will reduce frothing during cooking. Place the pot on a stovetop and bring the water to a boil. Remove any surface scum that forms, then add spices such as turmeric and ginger. You can also add salt at this stage, but bear in mind that this will increase the cooking time as salt toughens the gram.
Cover the pot with the lid slightly ajar and lower the heat to a simmer. Simmer the gram for 1.5 hours, stirring every 5 minutes or so to prevent sticking. If the gram is too liquidy, remove the lid and raise the heat to medium for the last 20 to 30 minutes of cooking to allow the mixture to reduce and thicken.
After 1.5 hours, the gram should be very tender. If it is not yet tender, continue to simmer for a few more minutes. Once the gram is tender, remove the ginger slices and add any remaining spices and salt. Stir to mix, then serve.
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Cook uncovered to thicken
When cooking Chana dal (or Bengal gram) in a regular pot, it is important to manage the consistency of the dish. Leaving the lid off during the final stages of cooking will help to thicken the dish.
The first step is to soak the lentils. This can be done for as little as 30 minutes in hot boiling water, or for up to four hours in regular water. If you are short on time, this step can be skipped, but it will increase the cooking time.
Next, drain the water and pour in fresh water. If cooking in a pot, use 1.25 cups of water for every 0.5 cups of lentils. Place the pot on a medium heat and cook until the lentils are soft and completely done. The lentils should hold their shape but be easily mashed. This will usually take 45 minutes to one hour.
If the lentils are still not soft, continue to cook them for another 30 to 45 minutes with the lid off to help the sauce thicken. Be sure to stir regularly to prevent the lentils from sticking to the pot.
Once the lentils are soft, the dish is ready to serve.
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Serve with rice or roti
Chana dal, derived from Kala Chana, is a healthy, protein-packed, and delicious Indian dish made with Bengal gram. It is often cooked in a spicy onion and tomato masala and served with rice or roti.
If you are using a pressure cooker, you can cook chana dal in 10 minutes. However, if you are cooking it in a regular pot, it is recommended to soak the lentils in water for at least 30 minutes to overnight. Soaking helps reduce the cooking time and makes the lentils easier to digest. After soaking, drain the water and add fresh water to the pot.
To cook chana dal in a regular pot, first, thoroughly rinse and drain the Bengal gram. Then, add it to a pot with fresh water and bring it to a boil. Remove any surface scum that forms, then add ground turmeric and a couple of slices of ginger. Cover the pot, leaving the lid slightly ajar, and reduce the heat to a simmer. The dal will need to cook for about 1 to 1.5 hours or until it is soft and tender. If you prefer a thicker consistency, you can cook it uncovered for the last 20 to 30 minutes to allow it to reduce and thicken. Be sure to stir occasionally to prevent sticking.
Once the dal is cooked to your desired consistency, you can serve it with rice or roti. For a simple meal, serve the chana dal with steamed basmati rice or jeera rice. If you prefer a more filling option, serve it with roti, a type of Indian flatbread. You can also pair it with various side dishes such as raita, salad, or crispy vegetables.
By following this recipe and cooking chana dal in a regular pot, you can create a delicious and nutritious meal that can be served with rice or roti, depending on your preference.
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Frequently asked questions
It is recommended that you cook Bengal gram for at least 1 hour in a regular pot.
Soaking Bengal gram before cooking is not mandatory, but it will reduce the cooking time. If you do decide to soak the gram, it should be done for a minimum of 4 hours.
The Bengal gram should be soft and completely cooked. It should hold its shape but can be mashed easily.
