Authentic Chana Dal Recipe – Coconut & Spice Tempered Lentils

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Recipe – Coconut & Spice Tempered Lentils

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Chana Dal tempered with coconut and spices. This isn’t just a lentil dish; it’s a little piece of home, a warm hug in a bowl. I first learned to make this from my aaji (grandmother), and it’s been a family favorite ever since. It’s surprisingly easy to make, and the aroma that fills your kitchen is just divine!

Why You’ll Love This Recipe

This Chana Dal recipe is special because it strikes the perfect balance between simplicity and flavor. It’s a one-pot meal that’s packed with protein and fiber, making it both delicious and nutritious. The coconut adds a subtle sweetness and creamy texture that complements the earthy chana dal beautifully. Plus, the spice tempering gives it a lovely warmth that’s perfect for a cozy night in. You’ll love how quickly it comes together, too – perfect for a weeknight dinner!

Ingredients

Here’s what you’ll need to make this delicious Chana Dal:

• 1 small cup (approx. 200g) chana dal (split chickpeas)
• 2-3 tbsp (approx. 30-45ml) grated fresh coconut
• 1 onion, finely chopped
• 2 green chillies, slit
• 1 carrot or beans (optional), chopped
• ½ tbsp (approx. 7.5ml) oil
• 1 tsp (approx. 5ml) mustard seeds
• ½ tsp (approx. 2.5ml) cumin seeds
• ½ tsp (approx. 2.5ml) split urad dal (black gram)
• 4-5 garlic cloves, crushed
• 2 dry red chillies, broken into pieces
• Few curry leaves (approx. 8-10)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Fresh Coconut: Seriously, if you can get your hands on fresh coconut, do it. The flavor is just unmatched. If you absolutely must use desiccated coconut, lightly toast it before adding it to the dal.
• Spice Levels: Spice tolerance varies hugely! Traditionally, South Indian versions are quite spicy. Feel free to adjust the number of green chillies and dry red chillies to your liking. My friend, Priya, always makes hers super mild for her kids.
• Oil: Traditionally, this dal is made with groundnut oil, which adds a lovely nutty flavor. However, you can use any neutral oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chana dal thoroughly under cold water. Then, pressure cook it with enough water until it’s soft but not mushy – usually about 3-4 whistles. If you’re using vegetables, parboil them separately and set aside.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready!
3. Add the urad dal and cumin seeds. Sauté until they turn golden brown and fragrant.
4. Next, toss in the curry leaves, dry red chillies, and crushed garlic. Fry for about 30 seconds until the garlic is lightly browned.
5. Add the chopped onions and green chillies. Sauté until the onions turn translucent and softened.
6. If you’re using vegetables, add them now and cook for 3-4 minutes.
7. Combine the cooked chana dal with the tempering. Add salt to taste and simmer for 2-3 minutes, allowing the flavors to meld.
8. Finally, fold in the grated coconut. Stir-fry for another 4-5 minutes until everything is well combined and the coconut is lightly toasted.

Expert Tips

• Don’t overcook the chana dal! You want it to hold its shape.
• Be careful not to burn the spices in the tempering. Keep the heat at medium and stir constantly.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chillies and dry red chillies. For extra heat, add a pinch of red chilli powder.
• Regional Variations:
  • Maharashtra Style: Add a pinch of turmeric powder while sautéing the onions.
  • South Indian Style: Use a generous amount of curry leaves and add a small piece of jaggery for a touch of sweetness.
• Festival Adaptations: This dal is often served during festivals like Pongal and Onam. You can add a little ghee (clarified butter) for extra richness during special occasions.

Serving Suggestions

This Chana Dal is best served hot with steamed rice and a side of rasam (a tangy South Indian soup). A dollop of yogurt or a sprinkle of chopped coriander leaves also makes a lovely addition. It’s also fantastic with roti or paratha.

Storage Instructions

Leftover Chana Dal 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

Let’s answer some common questions:

• Is Chana Dal good for digestion? Yes! Chana Dal is a good source of fiber, which aids in digestion.
• Can I use frozen coconut instead of fresh? You can, but the flavor won’t be quite the same. If using frozen, thaw it completely and pat it dry before using.
• How do I adjust the spice level in this recipe? Simply adjust the number of green chillies and dry red chillies. You can also remove the seeds from the green chillies for a milder flavor.
• What is the best type of rice to serve with Chana Dal? Basmati rice is a classic choice, but any long-grain rice will work well.
• Can I make this Chana Dal ahead of time? Yes, you can! Make the dal up to 2 days in advance and store it in the refrigerator. Just reheat it thoroughly before serving.

Enjoy this delicious and comforting Chana Dal! I hope it brings a little bit of sunshine to your kitchen. Let me know in the comments how it turns out for you!