Authentic Chana Dal Recipe – Coconut & Mustard Seed Tadka

Last Updated on 6 months ago by Neha Deshmukh

Authentic Chana Dal Recipe – Coconut & Mustard Seed Tadka

Introduction

Oh, Chana Dal! This humble lentil dish holds such a special place in my heart. It reminds me of my grandmother’s kitchen, filled with the warm aroma of spices and the comforting sound of simmering lentils. This particular recipe, with its delightful coconut and mustard seed tadka, is a family favorite – and I’m so excited to share it with you. It’s a little bit of sunshine on a plate, perfect with a side of rice or roti.

Why You’ll Love This Recipe

This Chana Dal isn’t just delicious; it’s also surprisingly easy to make! The combination of earthy chana dal, the fragrant tadka, and the sweetness of coconut is simply irresistible. It’s a complete protein source, packed with flavor, and guaranteed to become a regular in your meal rotation. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this flavorful Chana Dal:

• 1 cup chana dal (split Bengal gram) – about 200g
• 1.5 cups hot boiling water – about 360ml (for soaking)
• 2.5 cups water – about 600ml (for cooking)
• 0.5 teaspoon salt – about 2.5g (plus more to taste)
• 2 tablespoons oil – about 30ml
• 1 teaspoon mustard seeds – about 5g
• 1 teaspoon urad dal (split black lentils) – about 6g
• 10-12 curry leaves
• 1-2 dried red chilies
• 1 pinch asafoetida (hing) – about 0.5g
• 0.25 cup fresh grated coconut – about 30g
• Coriander leaves for garnish (optional)

Ingredient Notes

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

Chana Dal: Types and Quality

Chana dal, also known as Bengal gram, comes in different shades. Look for a bright yellow dal – that usually indicates freshness. Older dal can sometimes be a bit duller in color.

Mustard Seeds: Regional Variations & Flavor Profiles

I prefer using black mustard seeds for this recipe, as they have a more pungent flavor. However, yellow mustard seeds work well too! The key is to make sure they’re fresh – they should pop and crackle when heated.

Urad Dal: The Importance of Split Black Lentils

Urad dal adds a lovely nutty flavor and helps create a beautiful texture in the tadka. Don’t skip it! It really complements the chana dal beautifully.

Asafoetida (Hing): Benefits and Usage

Asafoetida, or hing, has a unique aroma (some say it smells a bit like garlic!). It aids digestion and adds a wonderful savory depth to the dish. A little goes a long way!

Fresh Coconut: Using Dried Coconut as a Substitute

Freshly grated coconut is best, but if you can’t find it, unsweetened desiccated coconut works perfectly well. Use the same amount – ¼ cup.

Step-By-Step Instructions

Alright, let’s get cooking!

First, give the chana dal a good rinse under cold water. Then, soak it in hot boiling water for about an hour, or in room temperature water for 3-4 hours. This helps it cook evenly and become beautifully tender.

Once soaked, drain the dal completely. Add it to a pan with 2.5 cups of fresh water and ½ teaspoon of salt. Bring it to a boil, then reduce the heat and simmer for 30-35 minutes, or until the dal is tender but still holds its shape. Alternatively, you can pressure cook it for just one whistle!

Drain any excess water from the cooked dal and set it aside. Now for the fun part – the tadka! Heat the oil in a separate pan. Once hot, add the mustard seeds and urad dal. Let them crackle and turn golden brown – this is where the magic happens!

Add the curry leaves and dried red chilies. Sauté for about 10 seconds, until the curry leaves are fragrant. Then, add a pinch of asafoetida and sauté for another few seconds.

Pour the tadka over the cooked chana dal and mix well. Sauté for 2-3 minutes on low heat, allowing the flavors to meld together.

Finally, stir in the fresh grated coconut. Garnish with coriander leaves, if you like. Serve warm and enjoy!

Expert Tips

A few little secrets to make your Chana Dal even better:

Soaking the Chana Dal for Optimal Texture

Don’t skip the soaking step! It really does make a difference in the texture of the dal. It cooks more evenly and becomes wonderfully creamy.

Achieving the Perfect Tadka: Oil Temperature & Timing

The oil needs to be hot enough for the mustard seeds to pop, but not so hot that they burn. Keep a close eye on it! And don’t overcrowd the pan – you want each ingredient to get nicely toasted.

Adjusting Salt Levels for Balanced Flavor

Taste as you go! Salt levels can vary, so adjust to your preference. Remember, you can always add more, but you can’t take it away.

Variations

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

Vegan Chana Dal

This recipe is already naturally vegan! Just ensure your asafoetida doesn’t contain any hidden dairy ingredients.

Gluten-Free Chana Dal

Perfectly gluten-free as is!

Spice Level Adjustment: Mild to Spicy

Adjust the number of dried red chilies to control the spice level. For a milder flavor, remove the seeds from the chilies. My friend, Priya, loves to add a pinch of red chili powder for an extra kick!

Festival Adaptations: Serving During Special Occasions

During festivals, I sometimes add a little bit of ghee to the tadka for extra richness. It’s a special touch that makes the dish even more festive.

Serving Suggestions

Chana Dal is incredibly versatile. It’s delicious with:

• Steaming hot rice
• Warm rotis or parathas
• 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. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

Got questions? I’ve got answers!

How long can I soak the chana dal?

You can soak it for up to 4 hours at room temperature, or overnight in the refrigerator.

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

While chana dal is traditional, you could experiment with toor dal (split pigeon peas) or masoor dal (red lentils), but the flavor and texture will be different.

What is asafoetida and can I skip it?

Asafoetida adds a unique savory flavor. If you can’t find it, you can skip it, but the dish won’t have quite the same depth of flavor.

How can I make this chana dal ahead of time?

You can cook the dal and make the tadka separately. Store them in airtight containers and combine them just before serving.

What is the best way to store leftover chana dal?

Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.