Chana and Urad Daal
Lunch • India
How to Make Chana and Urad Daal (Traditional & Healthy Version)
Chana and Urad Daal is a classic Indian lentil curry, cherished across homes for its comforting taste and nourishing qualities. This wholesome vegetarian dish combines chana daal (split Bengal gram) and urad daal (split black gram), both staples in Indian kitchens. The daals are simmered with fragrant spices, ginger, garlic, and tomatoes, resulting in a protein-rich curry that pairs perfectly with steamed rice or roti. Rich in tradition, Chana and Urad Daal is commonly prepared during Indian festivals like Holi and Diwali or as a part of everyday lunch thalis. Its creamy texture and earthy flavor make it a favorite among all age groups. This healthy version uses minimal oil and a blend of fresh ingredients, making it ideal for calorie-conscious eaters. The recipe is adaptable, suiting North Indian, Punjabi, and even South Indian styles by adjusting the tadka (tempering) and spice levels. Whether you’re seeking comfort food or a protein-packed lunch, Chana and Urad Daal is a nutritious and satisfying choice.
Ingredients(for 1 medium bowl (approx. 200g))
- 1/2 cup Chana daal (split Bengal gram) (चना दाल)
- 1/2 cup Urad daal (split black gram) (उड़द दाल)
- 3 cups Water (for boiling)
- 1 small, finely chopped Onion (प्याज)
- 1 medium, chopped Tomato (टमाटर)
- 1 teaspoon Ginger-garlic paste (अदरक-लहसुन पेस्ट)
- 1/4 teaspoon Turmeric powder (हल्दी)
- 1/2 teaspoon Red chilli powder (लाल मिर्च पाउडर)
- 1/2 teaspoon Cumin seeds (जीरा)
- 1 teaspoon Mustard oil/ghee (सरसों का तेल/घी (use oil for vegan))
- to taste Salt (नमक)
- 1 tablespoon, chopped Fresh coriander leaves (हरा धनिया) - optional
Instructions
- 1
Wash and soak chana daal and urad daal together in water for 30 minutes. Drain before cooking.
5 minutes
Soaking shortens cooking time and improves digestion.
- 2
In a pressure cooker, add soaked daals with 3 cups water, turmeric powder, and salt. Pressure cook for 3 whistles on medium flame.
10 minutes
Do not overcook; daals should be soft but not mushy.
- 3
Heat mustard oil or ghee in a kadhai (deep pan). Add cumin seeds and let them splutter.
2 minutes
Ensure oil is hot before adding cumin for best aroma.
- 4
Add finely chopped onion and sauté till golden. Stir in ginger-garlic paste and cook till raw smell disappears.
4 minutes
Maintain medium heat to avoid burning the masala.
Why This Dish is Healthy
This Chana and Urad Daal recipe is a wholesome, low-calorie option ideal for weight management and balanced nutrition. With minimal oil, high protein, and plenty of fiber, it helps control blood sugar and keeps you full longer. The use of natural spices and fresh ingredients ensures maximum nutrients with no unhealthy additives.
Chana daal and urad daal are both high in plant-based protein, dietary fiber, and essential minerals like iron, potassium, and magnesium. They provide complex carbohydrates for sustained energy and contain B vitamins for metabolism support. The low fat content and addition of turmeric and cumin contribute antioxidants and anti-inflammatory benefits, making this dish excellent for heart health and digestion.
Pro Tips
- 💡Tip 1: Soak the daals for at least 30 minutes for faster cooking and better digestion.
- 💡Tip 2: For a richer taste, use homemade ghee for tempering.
- 💡Tip 3: Add a pinch of asafoetida (hing) with cumin seeds for enhanced flavor and digestive benefits.
Storage & Serving
Store leftover daal in an airtight container in the refrigerator for up to 2 days. Reheat on the stove with a splash of water to retain creamy consistency. Avoid freezing as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
