
Green Lentil Chana Dal – Easy, Comforting & Gut-Friendly
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Last week I shared a recipe for fermented mushroom achar — tangy, spicy, and packed with umami. This week’s dal is its perfect partner.
I first came across this recipe through a traditional North Indian urad-chana dal, which uses urad (split black gram) and chana dal (split Bengal gram). But like a lot of home cooks, I didn’t have urad dal on hand — and honestly, I quite like a shortcut. So I swapped in green lentils. They're easy to find, hold their shape beautifully, and still give that satisfying, earthy bite. No regrets.
Paired with my fermented mushroom achar, this dal becomes a bit of a gut health double whammy — plenty of fibre from the lentils and a hit of beneficial microbes from the ferment. It’s one of my favourite combinations: simple, deeply nourishing, and full of flavour.
👉 Missed the Mushroom Achar post? You can find the full recipe here.
TIP: I like to cook the lentils separately with a stock cube and a few cloves of garlic for extra flavour. It’s great with rice, scooped up with flatbread, or eaten straight from the bowl the next day.
Green Lentil Chana Dal Recipe
Ingredients:
¾ cup green lentils
¼ cup chana dal
1 stock cube
2–3 garlic cloves (whole or halved)
1 tbsp oil (or ghee if not vegan)
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 green chilli, finely chopped (optional)
4–5 garlic cloves, finely chopped
½ tsp grated ginger
½ tsp fenugreek seeds
1–2 dried red chillies, broken into pieces
½ tsp ground turmeric
½ tbsp coriander powder
¼ tsp garam masala
2 tbsp chopped coriander leaves (plus extra to garnish)
Salt to taste
Around 5 cups water (adjust for texture)
Instructions
Step 1: Cook the Lentils
Rinse the green lentils and chana dal well.
In a saucepan, combine with ~5 cups water, a stock cube, and 2–3 whole garlic cloves.
Bring to the boil, then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally.
Remove the lid and cook for another 15–20 minutes, until both lentils are soft. Set aside.
Step 2: Make the Masala Base
In a large pot, heat oil/ghee.
Add red chilli pieces and fenugreek seeds. Sauté until fragrant.
Add chopped garlic, cook until the raw smell goes.
Add onion and sauté until golden brown.
Stir in turmeric and coriander powder with a splash of water to stop the spices burning. Cook for a few seconds.
Add chopped tomato and green chilli. Cook until the tomato softens into the base.
Step 3: Combine & Simmer
Pour the cooked lentils (including cooking liquid and garlic) into the pot with the masala.
Add garam masala, grated ginger, and fresh coriander.
Simmer gently for 5–10 minutes. Taste and adjust seasoning.
Step 4: Garnish & Serve
Top with extra coriander and serve warm with rice, roti, or naan.
Notes:
This dal was made to be served with my fermented mushroom achar — the creamy texture pairs beautifully with the bright, tangy pickles (or just use your favourite ferment instead).
Together, they’re a bit of a gut health double whammy: fibre-rich lentils and microbe-packed ferments, working in delicious harmony.
Want it creamier? Add a splash of coconut milk at the end.
Cooking for kids? Skip the green chilli — it’s fairly mild as written
For an Instant Pot version: cook the lentils on high pressure for around 8–10 minutes with natural release, then follow the stovetop instructions from the masala step onward.