Authentic Chana Dal Recipe – Jaggery & Cashew Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal Recipe – Jaggery & Cashew Delight

Introduction

Oh, this Chana Dal recipe! It’s one I’ve been making for years, and it always brings a smile. It’s a little bit sweet, a little bit nutty, and utterly comforting. This isn’t your everyday dal; it’s a special treat, perfect for festive occasions or just when you need a warm hug in a bowl. I first stumbled upon a version of this at a friend’s place during Makar Sankranti, and I’ve been tweaking it ever since to make it just right. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Dal recipe is a delightful departure from the savory dals you might be used to. The jaggery adds a beautiful sweetness, balanced perfectly by the richness of cashews and the fragrant cardamom. It’s surprisingly easy to make, and the result is a truly luxurious and satisfying dessert – or a sweet side dish, if you prefer! It’s a wonderful way to experience the diverse flavors of Indian cuisine.

Ingredients

Here’s what you’ll need to create this magic:

• ¼ cup Bengal gram (chana dal) – about 75g
• ⅓ cup heaped jaggery – about 150g
• 2 ¼ cups milk – about 530ml
• 10 cashew nuts
• ¼ tsp cardamom powder
• 1 tbsp coconut bits
• 1 tbsp grated coconut

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Bengal Gram (Chana Dal) – Significance & Selection

Chana dal, or split Bengal gram, is a staple in Indian cooking. It’s packed with protein and fiber, and has a lovely nutty flavor. Look for bright yellow, split dal – that’s a sign of freshness.

Jaggery – Types & Regional Variations

Jaggery is unrefined sugar, and it adds a unique molasses-like sweetness. You can find it in different forms – blocks, powder, or liquid. I prefer using the block form and grating it myself, but powdered jaggery works well too. Different regions in India have different types of jaggery, so feel free to experiment!

Cashew Nuts – Quality & Flavor Profile

Cashews add a wonderful creaminess and richness. Use good quality, whole cashews for the best flavor. They don’t need to be the most expensive, but avoid any that look discolored or smell stale.

Cardamom – Freshness & Aroma

Cardamom is the queen of spices! Use freshly ground cardamom powder for the most vibrant aroma. If you’re using pods, lightly crush them and remove the seeds before grinding.

Ghee – Clarified Butter & Its Role

Ghee adds a beautiful nutty flavor and richness. It’s traditionally used in Indian sweets and desserts. If you don’t have ghee, you can substitute with unsalted butter, but ghee really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak those cashew nuts in boiling water for about 20 minutes. This softens them up for grinding.
2. While the cashews are soaking, let’s cook the chana dal. Pressure cook the dal with minimal water (about ½ cup) for 3 whistles, until it’s tender but not mushy. Remember to reserve about 1 tsp of the cooked dal – we’ll need it later!
3. Now, in a pan, heat about ½ cup of water. Dissolve the jaggery in it, and strain the mixture to remove any impurities. This ensures a smooth, clean flavor.
4. In a separate pan, fry the coconut bits and grated coconut in a teaspoon of ghee until lightly golden. Set aside – these are for garnish!
5. Time to grind! Add the soaked cashews and the remaining cooked chana dal to a blender and grind into a coarse paste. Don’t add water unless absolutely necessary – we want a thick paste.
6. Bring the jaggery syrup to a boil. Add the ground paste, mixing constantly to avoid any lumps. Once combined, remove from the heat.
7. Stir in the hot milk, cardamom powder, reserved cooked dal, and the fried grated coconut. Mix well.
8. Finally, garnish with the fried coconut bits and serve warm!

Expert Tips

• Don’t overcook the chana dal! Mushy dal will result in a grainy texture.
• Straining the jaggery syrup is crucial for a smooth, refined dessert.
• Mixing constantly while adding the paste to the jaggery syrup prevents lumps. Trust me, it’s worth the effort!

Variations

• My Family’s Secret: My aunt always adds a pinch of saffron to this recipe. It gives it a beautiful color and a subtle floral aroma.
• Nutty Twist: Feel free to experiment with other nuts like almonds or pistachios.
• Extra Flavor: A tiny pinch of nutmeg can add a lovely warmth.

Vegan Adaptation

Want to make this vegan? Simply substitute the dairy milk with plant-based milk like almond milk or coconut milk. The flavor will be slightly different, but still delicious!

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free.

Spice Level Adjustment

This recipe is very mildly spiced. If you like a little more warmth, you can add a tiny pinch of nutmeg or a very small piece of cinnamon stick while boiling the jaggery syrup.

Festival Adaptations (e.g., Diwali, Makar Sankranti)

This Chana Dal is often made during festivals like Makar Sankranti and Diwali. It’s considered an auspicious sweet and is often offered to guests.

Serving Suggestions

This Chana Dal is delicious on its own, but it also pairs well with a side of fresh fruit or a scoop of vanilla ice cream. It’s perfect for a cozy dessert or a sweet treat after a meal.

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

What is the best way to ensure the chana dal is cooked perfectly?

Soaking the dal for 30 minutes before pressure cooking can help it cook more evenly. Also, don’t overcook it – you want it tender, but not mushy.

Can I use a different type of nut instead of cashews?

Absolutely! Almonds or pistachios would be lovely substitutes.

How can I adjust the sweetness level of this recipe?

Adjust the amount of jaggery to your liking. Start with a little less and add more as needed.

What is the purpose of frying the coconut?

Frying the coconut enhances its flavor and adds a lovely texture.

Can this dish be made ahead of time?

You can make the dal paste and jaggery syrup ahead of time. Store them separately in the refrigerator and combine them when you’re ready to serve.