Chana Dal & Sooji Recipe – Authentic South Indian Savory Pongal

Last Updated on 2 months by Neha Deshmukh

Chana Dal & Sooji Recipe – Authentic South Indian Savory Pongal

Introduction

There’s just something so comforting about a warm bowl of Pongal, isn’t there? This savory version, packed with the goodness of chana dal and sooji, is a staple in South Indian households – and now, it can be in yours too! I remember the first time I attempted this; it felt a little daunting, but the incredible aroma filling the kitchen was so worth it. It’s a dish that instantly feels like home, and I’m thrilled to share my version with you.

Why You’ll Love This Recipe

This Chana Dal & Sooji Pongal isn’t just delicious; it’s wonderfully versatile. It’s a hearty and satisfying meal on its own, but also pairs beautifully with chutney, sambar, or even a simple yogurt. Plus, it’s relatively quick to make – perfect for a busy weeknight or a festive breakfast. It’s a flavor explosion in every bite!

Ingredients

Here’s what you’ll need to create this South Indian delight:

• 1 cup coarse sooji (rava/semolina) – about 150g
• 2 tablespoons oil – about 30ml
• 1 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 2 teaspoons urad dal (split black lentils) – about 10g
• 2 teaspoons chana dal (split chickpeas) – about 10g
• 8 curry leaves
• 2 green chilies, slit lengthwise
• 15 cashews, broken into pieces
• 1 large onion, finely diced
• 1 tomato, diced
• 2 teaspoons kosher salt
• 3 cups water – about 720ml
• 0.25 cup cilantro, finely chopped
• 0.25 lemon, juiced
• 2 tablespoons fresh grated coconut

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Coarse Sooji: Don’t even think about using the fine stuff! Coarse sooji (rava) gives Pongal that lovely, slightly textured bite. It absorbs the flavors beautifully.
• Chana & Urad Dal Duo: The combination of chana dal and urad dal is classic. They create a wonderful depth of flavor and a creamy texture.
• Curry Leaves are Key: Seriously, don’t skip the curry leaves! They’re the heart and soul of South Indian cooking, adding a unique aroma and flavor that you just can’t replicate. Fresh is best, of course.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the chana dal and urad dal in water for at least 30 minutes. This helps them cook evenly.
2. While the dals are soaking, dry roast the sooji in a pan over medium heat for about 5 minutes, until it’s lightly browned and fragrant. Keep a close eye on it – it burns easily! Transfer it to a bowl.
3. Heat the oil in the same pan. Once hot, add the mustard seeds. When they start to pop and splutter, add the cumin seeds.
4. Drain the soaked dals and add them to the pan along with the curry leaves, green chilies, and cashews. Cook for a few minutes, until the cashews turn golden brown.
5. Add the diced onion and cook until it becomes translucent. Then, stir in the diced tomato and any optional veggies you’re using (carrots and peas are a lovely addition!).
6. Pour in the water and add the salt. Bring the mixture to a rolling boil.
7. Now for the magic! Gradually add the roasted sooji while stirring constantly in a clockwise direction. This prevents lumps from forming. Cover the pan and simmer for about 5 minutes, or until the sooji is cooked through and the Pongal has thickened.
8. Finally, garnish with the chopped cilantro, a squeeze of lemon juice, and the grated coconut. Serve hot!

Expert Tips

• Stirring is Crucial: Seriously, don’t stop stirring when you add the sooji! It’s the key to a smooth, lump-free Pongal.
• Adjust Water as Needed: The amount of water may vary slightly depending on the type of sooji you use. If the Pongal is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Roasting the Sooji: Don’t skip this step! Roasting the sooji enhances its flavor and prevents it from becoming sticky.

Variations

• My Family’s Secret: My aunt always adds a pinch of asafoetida (hing) along with the mustard seeds for an extra layer of flavor.
• Veggie Boost: Feel free to add other vegetables like peas, carrots, or even beans.
• Spice it Up: If you like things spicy, add an extra green chili or a pinch of red chili powder.

Vegan Adaptation

This recipe is easily made vegan! Simply ensure your oil is plant-based.

Gluten-Free Notes (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Mild to Medium)

Adjust the number of green chilies to control the spice level. Remove the seeds for a milder flavor.

Festival Adaptations (Pongal Festival, Makar Sankranti)

Pongal is traditionally made during the Pongal festival in South India and Makar Sankranti in other parts of India. It’s a celebratory dish meant to be shared with family and friends!

Serving Suggestions

Serve hot with:

• Coconut chutney
• Sambar
• Sev (crispy chickpea noodles)
• A dollop of yogurt

Storage Instructions

Leftover Pongal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the difference between savory and sweet Pongal?

Savory Pongal (like this one!) is made with lentils and spices, while sweet Pongal is made with rice, jaggery, and cardamom. Both are delicious, but they offer very different flavor profiles.

Can I use a different type of dal for this recipe?

While chana and urad dal are traditional, you could experiment with toor dal (split pigeon peas) in a pinch. The flavor will be slightly different, but still tasty.

How can I adjust the consistency of the Pongal?

If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

What is the best way to roast the sooji for optimal flavor?

Roast it over medium heat, stirring constantly, until it’s lightly browned and fragrant. Be careful not to burn it!

Can this Pongal be made ahead of time?

It’s best enjoyed fresh, but you can make it a few hours ahead of time and reheat it gently. The texture might change slightly.