Authentic Chana Dal Spice Powder Recipe – Sesame & Chili Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Spice Powder Recipe – Sesame & Chili Blend

Introduction

Hey everyone! I’m so excited to share this recipe with you – it’s for a Chana Dal Spice Powder that’s been a staple in my kitchen for years. Honestly, it’s one of those things my nani (grandmother) always had on hand, and the aroma instantly transports me back to her kitchen. It adds such a wonderful depth of flavour to so many dishes, and once you make your own, you’ll wonder how you ever lived without it! It’s surprisingly easy to make, and the flavour is so much better than anything you can buy in a store.

Why You’ll Love This Recipe

This spice powder is a game-changer. It’s incredibly versatile, adding a nutty, slightly spicy kick to everything from dals and curries to chutneys and even sprinkled over yogurt. Plus, making it yourself means you control the ingredients and the heat level – perfect for tailoring it to your taste. It’s a little bit of kitchen magic in a jar!

Ingredients

Here’s what you’ll need to create this flavourful blend:

• 6 tablespoons Chana Dal (Bengal Gram Dal)
• 2 tablespoons Coriander Seeds
• 1 tablespoon Sesame Seeds
• 14 Whole dry red chillies
• ¼ teaspoon Asafoetida (Hing)
• ¼ teaspoon Sesame Oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chana Dal (Bengal Gram Dal) – Varieties & Benefits

Chana Dal is the star of the show! You can find it at any Indian grocery store, or even in the international aisle of many supermarkets. It’s packed with protein and fibre, and gives the spice powder a lovely nutty base. (Around 50 grams)

Coriander Seeds – Freshness & Flavor

Freshness is key with coriander seeds. They should smell fragrant, not dusty. If you can, buy whole seeds and grind them yourself – the flavour is so much brighter. (Around 10 grams)

Sesame Seeds – Black vs. White & Nutritional Value

I usually use white sesame seeds for this recipe, but black sesame seeds work beautifully too! They have a slightly more intense flavour. Both are nutritional powerhouses, full of calcium and healthy fats. (Around 7 grams)

Whole Dry Red Chillies – Heat Levels & Regional Preferences

The number of chillies you use will determine the spice level. I use around 14 for a medium heat, but feel free to adjust. Different varieties of chillies have different heat levels too – Byadagi chillies are milder and give a lovely colour, while Guntur chillies pack a punch!

Asafoetida (Hing) – Quality & Uses

Asafoetida, or hing, has a pungent aroma, but don’t let that put you off! It adds a unique savoury flavour that’s essential in Indian cooking. A little goes a long way. Make sure you get good quality hing – it should be a pale yellow colour.

Sesame Oil – Cold-Pressed vs. Regular

I prefer to use cold-pressed sesame oil for its flavour and health benefits. Regular sesame oil works fine too, but the flavour won’t be quite as intense. (Around 1.5 ml)

Salt – Types & Impact on Flavor

I usually use sea salt or pink Himalayan salt, but any salt you prefer will work. Adjust the amount to your liking – you can always add more later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the chana dal in a pan over medium heat. Keep stirring constantly to prevent burning. You’ll know it’s ready when it turns golden brown and smells wonderfully aromatic – about 5-7 minutes. Remove from the pan and let it cool completely.
2. In the same pan, roast the coriander seeds for 1-2 minutes, until they become fragrant. Be careful not to burn them! Set aside to cool.
3. Add the sesame seeds to the pan and roast until they start to pop and turn golden. This happens quickly, so keep a close eye on them! Remove and cool.
4. Now, heat the sesame oil in the pan. Add the whole dry red chillies and roast until they become crisp and slightly darker in colour. This will infuse the oil with a lovely chilli flavour. Remove and let them cool.
5. Once everything is completely cool, combine the roasted chana dal, coriander seeds, sesame seeds, roasted red chillies, asafoetida, and salt in a grinder.
6. Grind everything into a coarse powder. You don’t want it to be too fine – a slightly textured powder is perfect.

Expert Tips

A few little things to help you nail this recipe:

Roasting Techniques for Maximum Flavor

Low and slow is the key to roasting. Constant stirring prevents burning and ensures even roasting. Trust your nose – you’ll smell when everything is ready!

Grinding to the Perfect Consistency

Pulse the grinder a few times, then check the consistency. You can always grind it a little more if needed.

Storing Spice Powders for Freshness

Always store your spice powder in an airtight container in a cool, dark place. This will help it retain its flavour and aroma for longer.

Variations

Let’s get creative!

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the number of red chillies to control the heat. For mild, use 6-8 chillies. For hot, go for 18-20!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

This recipe is naturally gluten-free.

Regional Variations (Maharashtrian, South Indian)

In Maharashtrian cuisine, they sometimes add a pinch of turmeric powder. South Indian versions might include a few curry leaves roasted along with the other spices.

Festival Adaptations (Use in specific festival dishes)

This spice powder is fantastic in dishes made during festivals like Diwali and Ugadi. It’s often used in pulihora (tamarind rice) and various lentil preparations.

Serving Suggestions

Sprinkle it over dal, add it to curries, mix it with yogurt, or use it as a dry rub for vegetables. The possibilities are endless! I love adding a pinch to my morning scrambled eggs for a little kick.

Storage Instructions

Store in an airtight container in a cool, dark place for up to 6 months.

FAQs

Got questions? I’ve got answers!

What is Chana Dal Spice Powder used for?

It’s a versatile spice blend used to flavour dals, curries, chutneys, and more!

Can I use pre-roasted ingredients?

While you can, the flavour won’t be as fresh or vibrant. Roasting the spices yourself really makes a difference.

How can I adjust the spice level of this powder?

By adjusting the number of red chillies you use.

What is the best way to store homemade spice powder?

In an airtight container in a cool, dark place.

Can I substitute sesame oil with another oil?

You can use vegetable oil or sunflower oil, but sesame oil adds a unique flavour.

What are the health benefits of including Hing in this spice powder?

Hing is known for its digestive properties and is believed to help with bloating and gas.