Chana Dal & Veggie Mash Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Chana Dal & Veggie Mash Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that don’t take forever to make. This Chana Dal & Veggie Mash is exactly that – a warm hug in a bowl, packed with goodness and seriously satisfying. I first stumbled upon a version of this at a friend’s place during a rainy weekend, and I’ve been tweaking it ever since to make it just perfect. It’s become a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just another dal recipe. It’s a vibrant, slightly spicy mash that’s incredibly versatile. It’s perfect for a quick weeknight dinner, a cozy weekend lunch, or even as part of a larger Indian spread. Plus, it’s a fantastic way to sneak in some extra veggies! It’s easy to customize to your spice preference, and honestly, it just feels good to eat.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• ½ cup Bengal gram/Chana Dal
• 1 cup red cabbage, chopped
• ½ cup zucchini, chopped
• ¾ cup onion, chopped
• 2 teaspoons garlic, minced
• 2-3 small-sized dried red chilies
• 1 teaspoon red chili powder
• ¼ teaspoon garam masala powder
• 1 cup tomatoes, chopped
• 2 teaspoons coriander powder
• ¼ teaspoon pavbhaji masala
• 1 teaspoon dried mango powder (amchoor)
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• Salt to taste
• Cilantro (coriander) leaves for garnishing

Ingredient Notes

Let’s talk ingredients! A few things will really make this dish shine:

• Chana Dal (Bengal Gram): This is the star! Chana dal has a lovely nutty flavor and holds its shape well, giving the mash a nice texture. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.
• Pav Bhaji Masala: Don’t skip this! It’s a special blend of spices that gives this dish its signature flavor. It’s readily available in Indian stores and online.
• Amchoor (Dried Mango Powder): This adds a lovely tangy kick. If you can’t find amchoor, a squeeze of lemon juice at the end will do in a pinch, but the flavor isn’t quite the same.
• Spice Levels: Traditionally, this dish can be quite spicy! Feel free to adjust the amount of red chili powder and dried red chilies to your liking. Some families in Maharashtra (where Pav Bhaji originates) love it really hot, while others prefer a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the chana dal in water for about 45 minutes. This helps it cook faster and become nice and soft. Then, drain the water.
2. Now, pop the soaked dal into a pressure cooker with salt, turmeric powder, and about 1 ½ cups of water. Pressure cook for 4-5 whistles. Once it’s cooked, let it cool completely.
3. While the dal is cooling, heat the oil in a pan over medium heat. Add the asafoetida (hing), mustard seeds, cumin seeds, and dried red chilies. Let them crackle – that’s where the magic happens!
4. Add the chopped onions and garlic to the pan and sauté until they turn translucent and slightly golden.
5. Next, add the chopped red cabbage and zucchini. Cook for about 2 minutes each, just until they start to soften.
6. Toss in the chopped tomatoes, coriander powder, pavbhaji masala, red chili powder, garam masala, dried mango powder, and salt. Sauté for another 2 minutes, letting all those flavors meld together.
7. Finally, add the cooked chana dal to the vegetable mixture. Simmer everything together for about 5-7 minutes, stirring occasionally, until the mixture thickens to your liking.
8. Garnish generously with fresh cilantro and serve hot!

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• If you’re short on time, you can use pre-cooked chana dal from the store.
• Taste as you go! Adjust the salt and spices to your preference.

Variations

This recipe is super adaptable. Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure your pav bhaji masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you’re sensitive to spice, start with just ½ teaspoon of red chili powder and one dried red chili. You can always add more later.
• Festival Adaptations (Navratri/Vrat friendly options): During Navratri fasting, you can skip the onion and garlic. Some people also avoid tomatoes. You can add grated potatoes or singhara (water chestnut) flour for a thicker consistency. My aunt always makes a special version for fasting!

Serving Suggestions

This Chana Dal Mash is amazing on its own, but it’s even better with some accompaniments. I love serving it with:

• Jeera Rice (cumin rice)
• Paratha (Indian flatbread)
• Raita (yogurt dip)
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

1. What is Chana Dal and can I substitute it with another lentil?

Chana Dal is split Bengal gram, a type of chickpea. It has a unique nutty flavor. While you can substitute it with another lentil like toor dal (split pigeon pea), the flavor and texture will be different.

2. How can I adjust the spice level of this dish?

Easily! Reduce the amount of red chili powder and dried red chilies. You can also remove the seeds from the chilies to lessen the heat.

3. Can I make this dish ahead of time?

Yes! You can cook the dal and prepare the vegetable mixture ahead of time. Store them separately in the refrigerator and combine them when you’re ready to serve.

4. What is Pav Bhaji Masala and where can I find it?

Pav Bhaji Masala is a blend of spices commonly used in Indian cuisine, especially for Pav Bhaji (a popular street food). You can find it at Indian grocery stores or online retailers like Amazon.

5. What are some good accompaniments to serve with this Chana Dal Mash?

Jeera rice, paratha, raita, and a simple salad are all great choices!

6. Can I use a pot instead of a pressure cooker?

Absolutely! If you don’t have a pressure cooker, you can cook the dal in a regular pot. It will take longer – about 45-60 minutes – and you’ll need to add more water. Just make sure the dal is cooked through and soft.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!