Chana Dal with Urad Dal
Lunch • India
How to Make Chana Dal with Urad Dal (Traditional & Healthy Version)
Chana Dal with Urad Dal is a classic North Indian dal recipe cherished for its wholesome taste, creamy texture, and robust nutritional value. Combining split Bengal gram (chana dal) and split black gram (urad dal), this dish is a staple in Punjabi and Uttar Pradesh households, often served as part of a satisfying lunch with steamed rice or phulka (roti). The marriage of these two dals results in a protein-rich, fiber-dense, and naturally gluten-free curry that is both comforting and nourishing. Indian cuisine values lentils (dal) as a dietary cornerstone, especially for vegetarians seeking high-quality plant-based protein. Chana Dal with Urad Dal is a go-to option during festivals like Navratri and family gatherings, thanks to its subtle, earthy flavor and easy digestion. The gentle blend of turmeric, cumin, ginger, and garlic imparts a fragrant aroma and mellow heat, making this dal a crowd-pleaser for all ages. Its creamy yet light consistency is perfect for a balanced Indian thali, pairing beautifully with a side of fresh salad or achar (pickle). This version of Chana Dal with Urad Dal is health-conscious, using minimal oil and fresh ingredients to maintain authenticity while supporting your nutrition and calorie goals. Whether you're meal prepping for the week or preparing a festive meal, this dal recipe delivers taste, tradition, and health in every spoonful.
Ingredients(for 1 medium katori (bowl))
- 1/2 cup Chana dal (split Bengal gram) (चना दाल)
- 1/4 cup Urad dal (split black gram, skinned) (उड़द दाल)
- 2.5 cups Water (for pressure cooking)
- 1 small, finely chopped Onion (प्याज)
- 1 medium, chopped Tomato (टमाटर)
- 1 tsp Ginger-garlic paste (अदरक-लहसुन पेस्ट)
- 1, finely chopped Green chili (हरी मिर्च) - optional
- 1/2 tsp Turmeric powder (हल्दी पाउडर)
- 1/2 tsp Cumin seeds (जीरा)
- 1/4 tsp Red chili powder (लाल मिर्च पाउडर) - optional
- to taste Salt (नमक)
- 2 tbsp, chopped Fresh coriander leaves (धनिया पत्ता)
- 1 tsp Ghee or oil (घी (for vegan use cold-pressed oil))
Instructions
- 1
Rinse chana dal and urad dal thoroughly under running water. Soak both dals together for 30 minutes to aid digestion and reduce cooking time.
5 minutes
Soaking dals makes them softer and easier to cook, enhancing their nutritional absorption.
- 2
Drain soaked dals and add to a pressure cooker with 2.5 cups water, turmeric powder, and salt. Cook for 3-4 whistles on medium heat until dals are soft.
10 minutes
Do not overcook; you want the dals to retain shape for a hearty texture.
- 3
In a heavy-bottomed kadhai or pan, heat ghee or oil. Add cumin seeds and let them splutter. Sauté onions until golden.
3 minutes
Fry onions well for a rich, caramelized flavor base.
- 4
Add ginger-garlic paste and green chili. Sauté for a minute until the raw aroma disappears.
2 minutes
Ginger-garlic enhances immunity and adds depth to the dal.
Why This Dish is Healthy
This Chana Dal with Urad Dal recipe is low in saturated fat, high in protein, and packed with fiber, making it a heart-healthy and diabetes-friendly option. Incorporating two types of dals increases the amino acid profile, supporting overall nutrition. The recipe uses only a small amount of ghee or oil, fresh vegetables, and natural spices, ensuring a well-balanced meal without excess calories.
Chana dal and urad dal are both excellent sources of plant-based protein and dietary fiber, supporting muscle repair and digestive health. These dals are naturally low in fat and rich in complex carbohydrates, making them ideal for sustained energy. They also provide essential micronutrients such as potassium, magnesium, iron, folate, and B vitamins. The use of minimal oil and the addition of turmeric and ginger-garlic paste offer anti-inflammatory and antioxidant benefits.
Pro Tips
- 💡Tip 1: Always soak dals for at least 30 minutes to improve digestibility.
- 💡Tip 2: For a richer flavor, add a tempering of garlic and red chili in ghee just before serving.
- 💡Tip 3: Adjust the consistency by adding hot water if the dal thickens upon cooling.
Storage & Serving
Store leftover dal in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop with a splash of water to restore consistency before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
