Authentic Chana Dal Recipe- Coconut & Spice Flavored Indian Lentils

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal Recipe – Coconut & Spice Flavored Indian Lentils

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a fragrant, flavorful Chana Dal made with coconut and a beautiful blend of spices. This isn’t just any dal; it’s a taste of home, a comforting dish that always brings back memories of festive gatherings and cozy family meals. I first learned to make this from my nani (grandmother), and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Dal is special for a few reasons. It’s incredibly flavorful, thanks to the tempering of spices in mustard oil and ghee. The coconut adds a lovely sweetness and texture that complements the earthy chana dal perfectly. Plus, it’s surprisingly easy to make – perfect for a weeknight dinner or a special occasion. You’ll love how quickly it comes together without compromising on taste!

Ingredients

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

• 1 cup Chana Dal (Split Bengal Gram) – about 200g
• 1 tbsp Coconut (chopped)
• 1 tbsp Coconut (thinly sliced)
• 1 tbsp Raisins
• 3 Green Cardamom
• 2 inch Cinnamon Stick
• 2-3 Bay Leaves
• 2 tsp Ginger (grated)
• 2-3 Green Chilli (slit)
• 2 tsp Cumin Seeds
• 2-3 Dry whole Red chilli
• 1 tsp Turmeric Powder
• ½ tbsp Mustard Oil – about 7.5ml
• ½ tbsp Ghee – about 7.5ml
• 1 tsp Sugar
• Salt to taste

Ingredient Notes

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

• Mustard Oil: Don’t be scared of it! It gives this dal a wonderfully pungent and authentic flavor. If you’re new to mustard oil, start with a little and adjust to your liking.
• Chana Dal: Make sure you use good quality chana dal. It should be bright yellow and free of any stones or debris.
• Coconut Variations: We’re using both chopped and thinly sliced coconut. The chopped coconut adds texture throughout the dal, while the sliced coconut, when fried, becomes beautifully crisp and golden – a delightful garnish!
• Aromatic Spice Blend: The combination of cinnamon, cardamom, and bay leaves creates a warm, inviting aroma that fills your kitchen. Don’t skimp on these!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak and wash the chana dal thoroughly. Then, pressure cook it with salt and turmeric powder until it’s tender but not mushy – usually around 3-4 whistles.
2. While the dal is cooking, heat mustard oil in a pan. Add the thinly sliced coconut and chopped coconut and shallow fry until golden brown and crispy. Set aside. This smells amazing!
3. In the same pan, add ghee to the remaining oil. Once hot, add the cinnamon stick, cardamom, bay leaves, cumin seeds, and dry red chilies. Let them sizzle for a few seconds until fragrant.
4. Now, add the grated ginger and slit green chilies. Sauté briefly, just until the ginger starts to turn golden.
5. Add the cooked chana dal to the tempering. Simmer for about 10 minutes on low heat, stirring occasionally. This allows the flavors to meld beautifully.
6. Mix in the raisins, sugar, and salt. Give it a good stir and adjust the seasoning to your liking.
7. Finally, gently fold in the fried coconut pieces just before serving.

Expert Tips

• Don’t Overcook the Dal: Mushy dal is a no-no! Keep a close eye on it during pressure cooking.
• Tempering is Key: The tempering (or tadka) is where all the magic happens. Don’t rush this step!
• Adjust the Spice: Feel free to adjust the number of green chilies to suit your spice preference.

Variations

• Vegan Adaptation: Simply substitute the ghee with a vegan butter alternative or more mustard oil.
• Adjusting Spice Level: If you like it extra spicy, add a pinch of red chili powder along with the whole red chilies.
• Regional Variations: This dal has strong ties to Bengali and Odia cuisine. Some families add a touch of panch phoron (a five-spice blend) to the tempering for an even more complex flavor.
• Festival Adaptations: This Chana Dal is often made during festivals like Durga Puja and Diwali. Some people add a handful of chopped vegetables like carrots and peas for extra nutrition and color.

Serving Suggestions

This Chana Dal is incredibly versatile! It’s fantastic served hot with:

• Luchi (fluffy deep-fried bread)
• Puri (another type of deep-fried bread)
• Steaming hot rice
• Roti or Paratha

A side of yogurt or a simple salad complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is Chana Dal the same as Bengal Gram? Yes, chana dal is split Bengal gram. It’s the split version of chickpeas.
• Can I use a different oil instead of mustard oil? While mustard oil gives the most authentic flavor, you can use vegetable oil or sunflower oil as a substitute. Just be aware that the taste will be slightly different.
• How do I prevent the Chana Dal from becoming mushy? Don’t overcook it! Keep a close eye on the pressure cooker and release the pressure as soon as the dal is tender.
• What is the best way to fry the coconut without burning it? Keep the heat on medium-low and stir frequently. The coconut should turn golden brown, not dark brown.
• Can this Chana Dal be made in an Instant Pot? Absolutely! Use the pressure cook/manual setting for about 15-20 minutes, followed by a natural pressure release.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine to your kitchen.