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Chana Dal Curry 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, soak for 30 minutes, and drain.
In a large pot, add soaked chana dal and 4 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 25–30 minutes until the dal is tender but not mushy.
While the dal cooks, heat vegetable oil in a separate saucepan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
Add chopped onion, garlic, ginger, and green chili. Sauté on medium heat for 5–7 minutes, stirring frequently, until the onions are soft and translucent.
Stir in tomatoes, ground turmeric, ground coriander, garam masala, and salt. Cook on medium-low, stirring occasionally, for 8–10 minutes until tomatoes break down and the masala thickens.
Combine the cooked dal into the masala mixture. Mix well and simmer together for 8–10 minutes over medium-low heat to allow flavors to meld. Adjust salt as needed.
Garnish with chopped cilantro before serving for added freshness and aroma.
