Name: Aloo Chana Dal
Prep time: 10 min
Cook time: 25 min
Total time: 80 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Bengal Gram, chana dal, soaked and drained completely; 2 medium Potato, peeled and cut into small cubes; 1 medium Onion, finely chopped; 1 medium Tomato, finely chopped; 1 tbsp Ginger-Garlic Paste, fresh; 2 Green Chili Pepper, finely chopped; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; ½ tsp Garam Masala, for rich flavor; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

1 hr 20 mintotal

35 min hands-on45 min hands-off

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat the cooking oil in a wide pan or kadai over medium heat. Add the cumin seeds and let them crackle.
Add the chopped onions and fry until they turn light golden brown.
Stir in the ginger garlic paste and green chillies. Sauté for a minute until the raw smell goes away.
Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and mushy.
Add the soaked and drained chana dal along with the cubed potatoes. Mix everything well so the masala coats the dal and potatoes.
Sprinkle about 1/4 cup of water, cover the pan with a tight lid, and cook on low heat for 15-20 minutes. Stir occasionally. The steam will cook the dal and potatoes simultaneously.
15–20 min
Check if the dal is tender by pressing a grain between your fingers; it should crush easily but hold its shape. The potatoes should be completely soft.
If there is any residual moisture, increase the heat and stir-fry for a minute to dry it out. Sprinkle garam masala and mix well.
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

A dry, rustic dish featuring soft, melt-in-the-mouth potato cubes and distinctly separate, nutty grains of cooked lentils.

Nutrition

Per serving, from 2 servings.

523kcal

Where the calories come from

Protein16.5 g12%
Carbohydrate79.7 g59%
Fat17.3 g29%

Sugars: 11.5 g
Saturated fat: 2.5 g
Fibre: 12.8 g
Sodium: 1198 mg
Potassium: 1578 mg
Calcium: 94 mg
Iron: 5.5 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Ensuring the chana dal is properly soaked is the key here. Unlike a liquid dal, this dry preparation requires the lentil to be fully cooked yet remain separate and slightly firm to the bite.

What to serve it with

A hearty, dry sabzi that holds up beautifully in lunchboxes. Pair it with soft Parathas or simple Dal Chawal.

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Ingredients