Chana Dal: Exploring Nutritional Benefits and Culinary Uses of Split Chickpeas

In regional languages of India, Chana Dal is known by different names. Here are a few common regional names:
Hindi: चना दाल (Chana Dal)
Bengali: চণা ডাল (Chana Dal)
Gujarati: ચણા ડાળ (Chana Dal)
Tamil: கடலை பருப்பு (Kadalai Paruppu)
Telugu: శనగ పప్పు (Shanaga Pappu)
Malayalam: കടലപ്പരിപ്പ് (Kadalaparippu)
Kannada: ಕಡಲೆ ಬೇಳೆ (Kadle Bele)
Marathi: चण्याची डाळ (Chanyachi Dal)
Punjabi: ਚੰਨਾ ਦਾਲ (Channa Dal)
Urdu: چنا دال (Chana Dal)

Rinse the Chana Dal well under running water and soak it in water for about 30 minutes. Drain the water and set aside. 
Heat oil in a pressure cooker or a deep-bottomed pan over medium heat. Add the chopped onions and sauté until they turn golden brown. 
Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears. 
Add the chopped tomatoes and cook until they become soft and mushy. 
Now, add the soaked and drained Chana Dal to the cooker or pan. Mix well with the onion-tomato mixture. 
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix everything together to coat it evenly with the spices. 
Pour enough water to cover about 3 cups. Stir well. 
If using a pressure cooker, close the lid and cook for about 4-5 whistles or until it is soft and cooked. If using a pan, cover it with a lid and cook on medium-low heat until the Dal is cooked completely. It may take around 30-40 minutes. 
Once it is cooked, add garam masala and give it a good stir. 
Garnish with fresh coriander leaves. 
Your delicious Chana Dal Curry is now ready to be served! It goes well with rice, roti, naan, or any Indian bread of your choice. Enjoy!