Authentic Chana Dal Peda Recipe – Sweet Lentil Dumplings

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal Peda Recipe – Sweet Lentil Dumplings

Introduction

Oh, pedas! Just the word conjures up images of festive celebrations and sweet, melt-in-your-mouth goodness, doesn’t it? These little lentil dumplings are a classic Indian sweet, and honestly, they’re a bit of a labor of love. But trust me, the first bite makes it so worth it. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since. Today, I’m sharing my tried-and-true recipe for authentic Chana Dal Peda – sweet, soft, and utterly delicious!

Why You’ll Love This Recipe

This Chana Dal Peda recipe isn’t just about the taste (though that’s a huge part of it!). It’s about the process, the aroma filling your kitchen, and the joy of creating something special. You’ll love this recipe because it delivers:

• A truly authentic flavor – we’re sticking to traditional methods here.
• A soft, melt-in-your-mouth texture.
• A satisfyingly sweet treat perfect for festivals or gifting.
• A recipe that, while a little involved, is totally achievable for home cooks.

Ingredients

Here’s what you’ll need to make these delightful pedas:

• 2.5 cups Chana Dal (approx. 400g)
• 2 cups Sugar (approx. 400g)
• 2.5 cups Plain flour (approx. 300g)
• 1/4 – 1/2 tsp Turmeric powder (optional)
• 1/2 – 3/4 cup Sesame oil (approx. 120-180ml)
• 3 Cardamom pods (seeds crushed)
• 2-3 tbsp Ghee (approx. 30-45ml)
• 1/3 – 1/2 cup Rice flour (approx. 40-60g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Chana Dal: The heart of the peda! Make sure you use good quality Chana Dal for the best flavor and texture.
• Sugar: We’re using granulated sugar here. The amount can be adjusted slightly to your preference (more on that in the FAQs!).
• Plain Flour & Turmeric Powder: This forms the outer layer of the peda. The turmeric is optional, but it gives a lovely golden hue. I sometimes skip it if I’m short on time, and it doesn’t affect the taste much.
• Sesame Oil: Don’t be shy with the sesame oil! It’s what gives the dough its incredible softness. You can use other neutral oils, but sesame oil really elevates the flavor.
• Cardamom: Freshly crushed cardamom seeds are always best. The aroma is just divine.
• Ghee: Ghee adds a traditional richness and flavor. You can substitute with vegetable oil, but ghee is highly recommended.
• Rice Flour: This is key to preventing the pedas from sticking to your hands and the tava (griddle). Don’t skip this!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the Chana Dal overnight in plenty of water. This is crucial for softening it.
2. The next day, drain and rinse the soaked dal. Add it to a pressure cooker with 5 cups of water and cook for 2 whistles. Once cooled, drain any excess water.
3. Now, in a heavy-bottomed pan, combine the cooked Chana Dal, sugar, crushed cardamom, and ghee. Cook over medium heat, stirring constantly, for about 6-8 minutes, until the mixture thickens. If it seems too dry, add a tablespoon of besan (gram flour) to bind it.
4. Let the Chana Dal mixture cool completely. This is important!
5. While the dal mixture cools, prepare the dough. In a separate bowl, mix the plain flour, turmeric powder (if using), and enough water to form a soft, sticky dough. Knead for a few minutes, then coat with sesame oil and let it rest for 30-60 minutes.
6. Time to assemble! Form lemon-sized balls from the cooled Chana Dal mixture. Then, make smaller dough balls from the rested flour mixture.
7. Flatten the dough balls into thin, 2-3 inch discs. Wrap each disc around a Chana Dal ball, sealing the edges tightly. Gently press between your palms to flatten slightly.
8. Coat the stuffed pedas in rice flour, ensuring they’re evenly coated. This prevents sticking.
9. Heat a tava (flat griddle) over medium heat. Cook the pedas for 2-3 minutes per side, until golden brown with little brown specks. Drizzle with ghee on both sides while cooking. Be careful not to overcook, or they’ll become hard.

Expert Tips

• Don’t rush the cooling process. A warm dal mixture will make the pedas sticky and difficult to shape.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a few drops of water.
• Keep the cooked pedas covered with a clean cloth to keep them soft.

Variations

• Vegan Adaptation: Substitute the ghee with a vegan butter alternative.
• Gluten-Free Adaptation: Use a gluten-free flour blend in place of the plain flour.
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of saffron to the Chana Dal mixture for a warmer flavor.
• Festival Adaptations: For Holi, you can add a few strands of saffron to the dough for a vibrant color. During Diwali, I like to decorate the pedas with edible silver leaf (varak) for a festive touch.

Serving Suggestions

These pedas are delicious on their own with a cup of chai! They also make a wonderful gift for friends and family. I love to arrange them beautifully in a decorative box.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week, but they may become slightly firmer.

FAQs

What is the best way to prevent the pedas from cracking?

The key is to not overcook them! Cook them on medium heat and drizzle with ghee to keep them moist. Also, letting the dal mixture cool completely is vital.

Can I use a different type of dal instead of Chana Dal?

While Chana Dal is traditional, you could experiment with Moong Dal, but the texture and flavor will be different. Chana Dal holds its shape best.

How can I adjust the sweetness level of the pedas?

Start with the 2 cups of sugar, and then taste the Chana Dal mixture as it cooks. Add more sugar, a tablespoon at a time, until you reach your desired sweetness.

What does the turmeric powder do in the dough? Is it essential?

Turmeric adds a beautiful golden color and a subtle earthy flavor. It’s not essential, though – you can leave it out without affecting the taste significantly.

Can these pedas be made ahead of time and frozen?

You can freeze the unfried pedas. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe container. When ready to eat, cook them directly from frozen, adding a minute or two to the cooking time.