Chana dal, also known as split chickpeas, is a delicious and nutritious dish that you can make without a pressure cooker. First, you need to soak the dal for 2-3 hours. This will help it cook faster and more evenly. Next, you need to cook the lentils in a deep saucepan or a heavy-bottomed pot. Drain the soaked chana dal and rinse it again. Then, add it to the pot and pour enough water to submerge it. The water level should be about an inch above the lentils. Bring the water to a boil and then lower the heat to simmer. Cover the pot with a tight-fitting lid and let the dal cook for about 45 minutes to an hour, stirring occasionally. Check for tenderness. It should be soft and cooked through but still hold its shape. Finally, you need to season the dish with aromatic spices and flavors. This is what makes it a chana dal fry recipe. In a separate pan, heat some oil or ghee over medium heat. To the hot oil, add a teaspoon cumin seeds and fennel seeds and let them splutter. Then, add chopped onions, ginger, garlic, and green chilies, and sauté until the onions turn translucent. Next, add chopped tomatoes and salt and cook until they become mushy. Now, add turmeric powder, red chili powder, and coriander powder, and stir well to combine. Transfer the cooked dal to the pan and mix everything together. Let the chana dal simmer for a few minutes to allow the flavors to blend. Finish off with some chopped cilantro, garam masala, and some more ghee / oil.