Chana Dal Powder Recipe – Authentic Indian Spice Blend for Sambhar & More

Last Updated on 2 months by Neha Deshmukh

Chana Dal Powder Recipe – Authentic Indian Spice Blend for Sambhar & More

Hey everyone! Today, I’m sharing a recipe that’s a total game-changer in my kitchen – homemade Chana Dal Powder. It’s one of those spice blends that instantly elevates so many South Indian dishes, especially sambhar. I first made this when I realized store-bought versions just didn’t have the same fresh, vibrant flavor. Trust me, once you make this, you’ll never go back!

Why You’ll Love This Recipe

This Chana Dal Powder is seriously simple to make, and the flavor is so much better than anything you can buy. It’s a key ingredient in authentic sambhar, but it’s also fantastic in rasam, various chutneys, and even sprinkled over idli or dosa for an extra kick. Plus, making your own spice blends means you control the ingredients and freshness.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing powder:

• 2 tbsp chana dal (split Bengal gram)
• 2 tbsp coriander seeds
• 4-5 dried red chilies
• ?? tsp asafoetida (hing) – a pinch goes a long way!

Ingredient Notes

Let’s talk about these ingredients for a sec, because quality really matters!

Chana Dal: Varieties & Quality

Chana dal, also known as split Bengal gram, is the star of the show. Look for chana dal that’s a nice, even yellow color. Older dal can sometimes be dull or have a slightly musty smell, so fresh is best. 1 tbsp of chana dal is about 20g.

Coriander Seeds: Choosing the Best

Coriander seeds have a lovely citrusy aroma. When you buy them, make sure they smell fragrant – that’s how you know they’re fresh. Whole coriander seeds retain their flavor much longer than pre-ground coriander powder. 1 tbsp of coriander seeds is about 8g.

Dried Red Chilies: Heat Levels & Types

The type of dried red chilies you use will determine the spice level. Byadagi chilies are milder and give a beautiful red color, while Guntur chilies are much hotter. I usually use a mix for a balanced flavor. Feel free to adjust the number of chilies to your preference!

Asafoetida (Hing): A Unique Flavor Profile & Regional Variations

Asafoetida, or hing, has a really unique, pungent aroma – almost sulfurous! Don’t let that put you off, though. When cooked, it adds a wonderful savory depth to dishes. A little goes a long way. I usually add about ¼ – ½ tsp, but it depends on your taste and the brand. Some people love a stronger hing flavor, especially in Gujarati cuisine.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super easy, I promise.

1. First, grab a heavy-bottomed pan. Add the chana dal and coriander seeds.
2. Dry roast them over medium heat, stirring constantly. You want them to turn golden brown and fragrant – this usually takes about 5-7 minutes. Keep a close eye, as they can burn quickly!
3. Next, add the dried red chilies and continue roasting for another 1-2 minutes.
4. Finally, take the pan off the heat and add the asafoetida (hing). It burns easily, so adding it at the very end is key. Stir well to combine.
5. Let the mixture cool completely. This is important!
6. Once cooled, transfer everything to a spice grinder or a high-powered blender. Grind into a fine powder.
7. And that’s it! Your homemade Chana Dal Powder is ready.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Roasting Techniques for Maximum Flavor

Roasting is crucial for bringing out the best flavor in the spices. Low and slow is the way to go. Constant stirring prevents burning and ensures even roasting.

Grinding to the Perfect Consistency

For a really smooth powder, you might need to grind in batches. If your blender struggles, add a tablespoon of chana dal at a time.

Maintaining Freshness & Potency

Spice powders lose their flavor over time. To keep yours fresh, store it properly (more on that below!).

Variations

Want to customize this powder? Here are a few ideas:

• Extra Spicy: Add a few more red chilies, or even a pinch of cayenne pepper. My friend Priya loves to add a ghost pepper for a real kick!
• Milder Flavor: Reduce the number of red chilies, or use Byadagi chilies exclusively.
• With Curry Leaves: Add a handful of fresh curry leaves to the pan during the last minute of roasting for an extra layer of flavor.

Storing for Long-Term Use

Store your Chana Dal Powder in an airtight container in a cool, dark place. It should stay fresh for up to 2 weeks. You can also freeze it for longer storage – just portion it out into small containers or freezer bags.

Serving Suggestions

This powder is incredibly versatile! Here are a few ways to use it:

• Sambhar: The classic! Add 1-2 tablespoons to your sambhar recipe.
• Rasam: A teaspoon or two adds a lovely depth of flavor.
• Chutneys: Sprinkle a pinch into your favorite chutney recipe.
• Idli/Dosa: A sprinkle on top adds a nice touch.

Recipes That Use Chana Dal Powder

I’ll be posting some recipes using this powder soon, but for now, a quick Google search for “sambhar recipe” or “rasam recipe” will give you tons of ideas!

FAQs

Got questions? I’ve got answers!

What is Chana Dal Powder used for?

It’s primarily used in South Indian cuisine, especially in sambhar and rasam, to add a unique flavor and aroma.

Can I use pre-ground Chana Dal Powder?

You can, but the flavor won’t be as fresh or vibrant. Homemade is always best!

How can I adjust the spice level of this powder?

Adjust the number of red chilies you use. Removing the seeds from the chilies will also reduce the heat.

What’s the best way to store homemade spice powders?

In an airtight container, in a cool, dark place. Freezing is also a great option for long-term storage.

Can I roast the spices in the oven instead of on the stovetop?

Yes, you can! Spread the spices on a baking sheet and roast at 350°F (175°C) for 8-10 minutes, stirring halfway through.