Chana Dal Recipe – Authentic Indian Lentil Curry with Turmeric & Spice

Last Updated on 2 months by Neha Deshmukh

Chana Dal Recipe – Authentic Indian Lentil Curry with Turmeric & Spice

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Chana Dal recipe is one I’ve been making for years – it’s a family favorite, and honestly, it always feels like a hug in a bowl. It’s a classic Indian lentil curry, packed with flavour from turmeric and a beautiful blend of spices. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I think I’ve finally gotten pretty close! It’s perfect with a side of fluffy rice or warm roti.

Why You’ll Love This Recipe

This Chana Dal isn’t just delicious; it’s also relatively easy to make! It’s a hearty, satisfying meal that’s perfect for a weeknight dinner or a special occasion. Plus, it’s packed with protein and fiber, making it a healthy choice too. You’ll love the warm, inviting aroma that fills your kitchen as it simmers.

Ingredients

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

• 1 cup chana dal (split Bengal gram) – about 200g
• 2.5-3 cups water – 600-720ml
• 0.25 teaspoon turmeric powder – about 1.25g
• 3 tablespoons oil or ghee – 45ml
• 1 teaspoon cumin seeds – about 5g
• 4-5 garlic cloves, chopped
• 0.5 cup onions, chopped – about 75g
• 1 cup tomatoes, chopped – about 150g
• 0.5 teaspoon ginger, grated – about 2.5g
• 0.5 teaspoon green chilies, chopped (adjust to taste)
• 0.5 teaspoon red chili powder – about 2.5g
• 0.5 teaspoon garam masala – about 2.5g
• 0.5 teaspoon dry mango powder (amchur) – about 2.5g
• 1 teaspoon coriander powder – about 5g
• 1 teaspoon kasoori methi (dried fenugreek leaves) – about 5g
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped – about 10g

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Chana Dal: This is the star! Make sure you’re using good quality chana dal – it should be bright yellow and free of any stones or debris.
• Turmeric: Don’t skip the turmeric! It not only adds a beautiful colour but also has amazing health benefits. Plus, it’s a staple in Indian cooking.
• Asafoetida/Hing: A tiny pinch of asafoetida (hing) adds a wonderful savoury depth. It can be a bit strong, so start with a very small amount. It’s especially helpful for digestion!
• Kasoori Methi: This adds a unique, slightly bitter flavour that’s so characteristic of North Indian cuisine. Rub it between your palms before adding it to release its aroma.
• Spice Levels: Spice levels are very regional in India. My family likes a medium spice level, but feel free to adjust the red chili powder and green chilies to your preference. Some people even add a pinch of cayenne pepper for extra heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse 1 cup of chana dal under cold water. Then, soak it in water for about an hour. This helps it cook faster and become creamier.
2. Drain the soaked dal and transfer it to a pressure cooker. Add 2.5-3 cups of water and ¼ teaspoon of turmeric powder.
3. Pressure cook for 10-11 minutes (or 7-8 whistles) until the dal is soft and easily mashed. If you’re using an electric pressure cooker, follow the manufacturer’s instructions.
4. While the dal is cooking, heat 3 tablespoons of oil or ghee in a separate pan over medium heat.
5. Add 1 teaspoon of cumin seeds and let them crackle. This releases their flavour – it’s a good sign when they start jumping around!
6. Add 4-5 chopped garlic cloves and sauté until golden brown. Be careful not to burn the garlic!
7. Stir in ½ cup of chopped onions and cook until they become translucent.
8. Add 1 cup of chopped tomatoes, ½ teaspoon of grated ginger, and ½ teaspoon of chopped green chilies. Cook until the tomatoes soften and the oil starts to separate from the mixture.
9. Now, add ½ teaspoon of red chili powder, ½ teaspoon of garam masala, ½ teaspoon of dry mango powder, 1 teaspoon of coriander powder, and a pinch of asafoetida (hing). Sauté for another minute or two until fragrant.
10. Add the cooked chana dal to the pan. Mix well to combine with the spice mixture.
11. Simmer for 6-8 minutes, mashing some of the lentils with the back of a spoon to create a thicker consistency.
12. Add 1 teaspoon of kasoori methi, rubbing it between your palms first.
13. Season with salt to taste.
14. Garnish with 2 tablespoons of fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dal! It should be soft but still hold its shape slightly.
• Adjust the amount of water to achieve your desired consistency.
• For a richer flavour, use ghee instead of oil.

Variations

• My friend Priya adds a handful of spinach towards the end of cooking for an extra boost of nutrients.
• My mom always makes a tadka (tempering) with mustard seeds and red chilies in ghee and pours it over the dal just before serving. It adds a lovely smoky flavour.
• For a creamier dal, you can add a tablespoon of cream or yogurt at the end.

Vegan Adaptation

This recipe is easily made vegan! Simply use oil instead of ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ teaspoon and omit the green chilies.
• Medium: Use ½ teaspoon of red chili powder and ½ teaspoon of chopped green chilies.
• Hot: Use ¾ teaspoon of red chili powder and 1 teaspoon of chopped green chilies, or add a pinch of cayenne pepper.

Festival Adaptations

Chana Dal is often served during Diwali and other special occasions in India. It’s a comforting and festive dish that’s perfect for sharing with family and friends.

Serving Suggestions

Serve this Chana Dal hot with:

• Steamed rice
• Roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Chana Dal can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What is Chana Dal and what are its health benefits?

Chana Dal is made from split Bengal gram, a type of lentil. It’s a great source of protein, fiber, iron, and folate. It’s also low in fat and cholesterol.

Can I make this Chana Dal recipe in an Instant Pot?

Yes! You can easily adapt this recipe for the Instant Pot. Sauté the spices as directed, then add the soaked dal, water, and turmeric. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.

How can I adjust the thickness of the dal?

If the dal is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes, mashing some of the lentils to thicken it up.

What is the best way to store leftover Chana Dal?

Store leftover Chana Dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze Chana Dal for later use?

Yes, you can! Let the dal cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.