i usually make toor (arhaar) ki daal and/or masoor ki daal but i have nvr made chana daal.
does anyone have a good recipe for it?
thanks in advance. 
Re: Chana Daal
Chanay Ki Dal Gosht
Ingredients Instructions
½ kg. mutton or chicken
1½ tsp. salt (according to taste)
1¼ tsp turmeric (Haldi) powder
1/2 tsp chili (Lal Mirch) powder
1 medium onion chopped
1 cup dal chana presoaked
¼ tsp. ginger (Adrak) paste
¼ tsp. garam masala
3 tbs. oil
Instructions
½ kg. mutton or chicken
1½ tsp. salt (according to taste)
1¼ tsp turmeric (Haldi) powder
1/2 tsp chili (Lal Mirch) powder
1 medium onion chopped
1 cup dal chana presoaked
¼ tsp. ginger (Adrak) paste
¼ tsp. garam masala
3 tbs. oil
Fry the onion in oil till it starts to turn brown. Add the spices and meat and let the water dry.
Add the presoaked Dal and 2 glasses of
water. Cover and leave on low heat to tenderize.
When both meat and Dal have softened add Ginger (Adrak) and gram masala.
Baghar /Tarka: Fry a few slices of onion in a little oil and when brown add along with hot oil to the dish.
Garnish with fresh Coriander (Dhaniya) leaves and chopped green chili.
Serve with lemon.
TIP: If cooking chicken boil the Dal beforehand because chicken does not take that long to tenderize whereas the Dal takes a longer time.
Serving: 5 to 6 persons
Re: Chana Daal
Soak 1 mug chana daal in water for a few hours. Drain, add lotsa clean water. Add 2 medium sliced onions, 1 whole bunch of garlic, pinch of turmeric, salt, red chilli, dhanya powder and let it cook. Cook (and add water as necessary) until the daal is very well done and smushed. Keep it somewhat watery depending on how you like the consistency.
In another pan, fry in oil some chopped garlic, sliced green chillis, sliced onion and zeera for bighar/tarka. When teh onion is dark and the zeera has popped, pour on top of the daal and serve.
Re: Chana Daal
^ that’s similar to how my mom makes it
I love eating it even w/ a spoon w/out any roti. It is too 
one cup chana daal soak in water (1 1/4 cup water)
Add the following to the pot:
1 onion sliced
2 cloves of garlic
salt/red chilli/turmeric powder (1/4 tsp of turmeric powder)
mustard oil - 1/2 cup
all the whole garam masalas - cloves, zeera, etc.
Let it boil on medium heat and stir it occasionally.
When it is close to boil, cover it w/ aluminum foil and put it on “dum”
Re: Chana Daal
hmm..pretty much everthing everyone else said..
only i cook my dal in a pressure cooker. it's so much faster, takes maybe ten mins max..even that it's too much sometimes.. and hey..you don't have to wait around for the dal to become soft enough to eat..
Re: Chana Daal
thanks guys....someone gave me a great recipe for it already. It's similar to the one you all posted.
I soaked 1 cup daal for about an 1hr and then I made it using the same masala you use to make salan gosht (salt, red chilli powder, tumeric, garlic, ginger, 1/2 crushed raw onion, duniya powder, zeera powder). After it cooked I added 1/4 tsp lemon juice and 1/4 tsp garam masala (homemade). I did the bigar/tarka using 1/4 onion (fried until brown) and zeera seeds.
this recipe was terrific....you guys have to try it. if you do let me know how it turned out.
Re: Chana Daal
Ok very easy breazy recipe.
Take a roaster pot (round one) put 2 cups of chana dal (after washing and soaking them in water for 15 mins).
Fill up half of the pot with water. mix in 1 tsp of chilly powder. 1 tsp of salf. and 1/4 tsp of haldi.
Stick it in the oven for 2 straight hrs on 410 F.
now in a small frying pan, pour some oil, chop up an onion really finely (as much as u like or as little as u like)
-fry it until a bit translucent and ity bity gold from edges.
-add a green chilly to the frying bit too. after its done, set it aside
when the dal is done, take it out of the oven mix, mix, and mash some of it with chamcha. Mix in the ‘fried onion mixer to it’ mix mix with chamcha. Taste for salt. And Wohoo! U’re done! :k: Tastes great!
Re: Chana Daal
^u can check the dal in oven while cooking, if u need to put more water, go ahead!