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Chana Dal is a robust Indian chickpea dish packed with plant-based protein and fiber. This healthy vegetarian preparation supports weight loss, PCOS diet goals, and makes a satisfying family meal.
Rinse the chana dal thoroughly under cold water until the water runs clear, then soak for 30 minutes to help the beans cook evenly.
In a large saucepan, combine soaked chana dal, 5 cups water, turmeric, and half the salt. Bring to a boil, then reduce heat to medium and simmer uncovered for 35–40 minutes, skimming off any foam, until the dal is creamy but each grain still holds shape.
While the dal cooks, heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic, then add finely chopped onion; sauté until golden brown for 6–8 minutes for deep flavor.
Add minced garlic, grated ginger, and green chili to the onion mixture, frying for 1 minute. Stir in chopped tomatoes, coriander powder, red chili powder, and garam masala. Cook over medium heat until tomatoes break down and the oil begins to separate, about 7–10 minutes.
Fold the spiced onion-tomato mixture into the cooked dal. Adjust salt if needed, simmer everything together for 5–10 minutes on low until flavors meld and mixture thickens to your desired consistency. Turn off heat and garnish with fresh cilantro just before serving.
