Authentic Chana Dal Recipe- Smoky Indian Lentils with Tadka

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Recipe – Smoky Indian Lentils with Tadka

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? Especially when it’s packed with flavour and has that lovely smoky aroma. This Chana Dal recipe is a family favourite – I first made it years ago trying to recreate my grandmother’s version, and it’s been a go-to ever since. It’s a little bit of effort, but trust me, the results are so worth it. Get ready for some seriously delicious, authentic Indian lentils!

Why You’ll Love This Recipe

This isn’t just any Chana Dal. We’re taking it up a notch with a beautiful tadka (tempering) and, if you’re feeling adventurous, the incredible dhungar method for that signature smoky flavour. It’s hearty, flavourful, and perfect with rice, roti, or even just a dollop of yogurt. Plus, it’s a fantastic source of protein and fibre!

Ingredients

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

• 1.5 cup chana dal (split chickpeas) – about 225g
• 4 cups water – 950ml
• 0.5 tsp turmeric powder – 2.5g
• 1 black cardamom pod
• 3 cloves
• 1 cinnamon stick
• 1 tsp salt – 6g
• 2 bay leaves
• 1 tsp ghee (clarified butter) – 5g
• Small handful cilantro, chopped
• 1 Tbsp lemon juice – 15ml
• 3 Tbsp ghee – 15g (for tadka)
• 1 medium onion, finely chopped
• 6 garlic cloves, minced
• 1 tsp ginger, finely chopped
• 1 tsp red chili powder – 5g
• 0.5 tsp turmeric powder – 2.5g
• 2 medium tomatoes, chopped
• 1 tsp garam masala – 5g
• 2 green chilies, slit
• 1 tsp cumin seeds – 5g
• 2 tsp ghee – 10g (for second tadka – optional)
• 0.5 tsp Kashmiri chili powder – 2.5g (for second tadka – optional)
• 0.125 tsp nutmeg – 0.6g (for second tadka – optional)
• 0.5 tsp kasoori methi (dried fenugreek leaves) – 2.5g (for second tadka – optional)
• 1 piece charcoal (for dhungar method – optional)
• 0.5 tsp ghee – 2.5g (for dhungar method – optional)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Chana Dal: This is the star! You can find it at most Indian grocery stores. Sometimes, the lentils aren’t perfectly split, and that’s totally fine.
• Black Cardamom: Don’t skip this! It has a smoky flavour that’s different from green cardamom. It really adds depth.
• Kashmiri Chili Powder: This is for colour more than heat. It gives the dal a beautiful red hue. If you can’t find it, regular chili powder works, but use a little less.
• Kasoori Methi: These dried fenugreek leaves have a unique, slightly bitter flavour that’s essential in many Indian dishes. You can find them at Indian grocery stores or online. Don’t skip this if you can help it!
• Ghee: Ghee adds a richness and flavour that’s hard to beat. But if you prefer, you can use any neutral oil like vegetable or canola oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chana dal under cold water. You can soak it in water for about 30 minutes if you have the time – it helps it cook a little faster, but it’s not essential.
2. In a pressure cooker or Instant Pot, combine the rinsed (or soaked) chana dal, water, turmeric powder, black cardamom pod, cloves, cinnamon stick, bay leaves, salt, and 1 tsp of ghee.
3. Pressure cook on high for 12 minutes (if using a pressure cooker). If you’re using an Instant Pot, cook for 15 minutes if the dal is unsoaked.
4. Let the pressure release naturally. This is important! Don’t try to force it.
5. While the dal is cooking, let’s start the tadka. Heat 3 tbsp of ghee in a large pan over medium heat.
6. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
7. Add the chopped onions and sauté until they turn golden brown – about 5-8 minutes. Patience is key here!
8. Stir in the minced ginger and garlic and cook for another 2-3 minutes until fragrant and the onions are a medium brown.
9. Add the turmeric powder and red chili powder and stir for about 20 seconds to bloom the spices.
10. Add the chopped tomatoes and cook until they soften and become jammy – about 5-6 minutes.
11. Stir in the garam masala, salt, and slit green chilies. Mix well.
12. Transfer the cooked dal (with its liquid) to the pan with the tadka.
13. Simmer on medium heat for about 15 minutes, stirring occasionally, to let the flavours meld together.
14. Stir in the chopped cilantro and lemon juice. Remove from heat.

Optional: The Dhungar Method (Smoky Flavour)

This is where the magic happens!

1. In a well-ventilated area, heat a charcoal piece until it’s red-hot.
2. Place the hot charcoal in a small metal bowl. Drizzle about 0.5 tsp of ghee over the charcoal – it will smoke immediately!
3. Carefully place the bowl into the pot of dal.
4. Immediately cover the pot tightly with a lid for about 10 minutes to trap the smoky aroma.
5. Carefully remove the charcoal bowl.

Optional: Second Tadka

For an extra layer of flavour:

1. Heat 2 tsp of ghee in a small pan.
2. Add the Kashmiri chili powder, nutmeg, and kasoori methi.
3. Immediately remove from heat and drizzle over the dal before serving.

Expert Tips

• Don’t be afraid to adjust the spices to your liking!
• Using good quality ghee makes a big difference.
• The dhungar method is optional, but it really elevates the flavour.
• Simmering the dal for longer will result in a creamier texture.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or omit the green chilies and red chili powder for a milder flavour.
• Festival Adaptations: This dal is often made during Lohri and Makar Sankranti in North India. My aunt always adds a little bit of jaggery for a touch of sweetness during these festivals!

Serving Suggestions

Serve hot with:

• Steamed rice
• Roti or naan
• A side of raita (yogurt dip)
• A simple salad

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. It actually tastes even better the next day!

FAQs

• Is soaking the chana dal essential? No, it’s not essential, but it does help it cook faster and become creamier. If you’re short on time, you can skip it.
• What is the purpose of the dhungar method? The dhungar method infuses the dal with a smoky aroma, adding a unique and delicious flavour.
• Can I use a different type of oil instead of ghee? Yes, you can use any neutral oil like vegetable or canola oil, but ghee adds a richer flavour.
• How can I adjust the spice level of this dal? Reduce or omit the green chilies and red chili powder.
• What is Kasuri Methi and where can I find it? Kasuri Methi are dried fenugreek leaves. You can find them at most Indian grocery stores or online.