Authentic Chana Dal Recipe – South Indian Spiced Lentil Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Recipe – South Indian Spiced Lentil Snack

Introduction

Oh, Chana Dal! This simple lentil snack holds so many memories for me. I remember my grandmother making this during festivals, the aroma filling the entire house. It’s a comforting, flavorful dish that’s surprisingly easy to make. Today, I’m sharing my version of this classic South Indian recipe with you – a little piece of my childhood, right in your kitchen! It’s perfect as a quick snack, a light meal, or even as prasadam (a religious offering).

Why You’ll Love This Recipe

This Chana Dal recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavor thanks to the simple yet effective tempering. Plus, it’s naturally gluten-free and can easily be made vegan. Honestly, it’s just pure comfort food.

Ingredients

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

• 1 cup Chana dal (Kadalai paruppu) – about 200g
• 3 Green chilies – adjust to your spice preference
• 4 tablespoons Grated coconut – about 40g
• 1 teaspoon Coconut oil (optional)
• Salt to taste
• 1 teaspoon Ginger (finely chopped)
• 1 teaspoon Oil
• ½ – 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 sprig Curry leaves
• ¼ teaspoon Asafoetida (Hing)

Ingredient Notes

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

Chana Dal (Kadalai Paruppu) – Types & Quality

Chana Dal, also known as Bengal Gram, should be a vibrant yellow. Look for lentils that are split and skinned, and avoid any that look dull or have discolouration.

Green Chilies – Heat Levels & Varieties

I usually use regular green chilies, but you can adjust the quantity depending on how spicy you like things. Serrano peppers or Thai green chilies will give you a serious kick!

Coconut – Fresh vs. Dried & Regional Preferences

Freshly grated coconut is always best, if you can get it. But unsweetened desiccated coconut works perfectly well in a pinch. In some regions, they even use coconut flakes!

Coconut Oil – Its Role in South Indian Cooking

Coconut oil adds a lovely aroma and subtle sweetness. It’s traditional in South Indian cooking, but you can substitute with any neutral oil if you prefer.

Mustard Seeds – Selecting & Storing

Choose plump, shiny mustard seeds. Store them in an airtight container away from heat and light to keep them fresh and popping.

Urad Dal – Varieties & Flavor Profile

Urad dal (black gram) adds a nutty flavour to the tempering. You can find both whole and split urad dal – either works for this recipe.

Asafoetida (Hing) – Benefits & Usage

Asafoetida has a pungent smell, but it adds a wonderful savoury depth to the dish. A little goes a long way! It’s also known for its digestive properties.

Curry Leaves – Freshness & Aroma

Fresh curry leaves are essential for that authentic South Indian flavour. They bruise easily, so handle them gently.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the chana dal thoroughly under cold water. Then, soak it in water for 1-3 hours. This helps it cook evenly and become nice and soft.
2. Drain the soaked dal and add it to a pot with 3 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the dal is tender but still holds its shape. You don’t want it mushy!
3. Drain the cooked dal and set it aside.
4. Now for the magic – the tempering! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready.
5. Add the urad dal and sauté for a few seconds until it turns golden brown. Then, toss in the curry leaves and asafoetida. Cook for about 30 seconds until fragrant.
6. Add the chopped ginger and green chilies. Sauté for another minute until the ginger is slightly browned.
7. Add the cooked chana dal to the pan and stir well to coat it with the tempering.
8. Finally, add the grated coconut and optional coconut oil. Toss gently for about a minute to combine everything.

Expert Tips

A few little secrets to make your Chana Dal perfect:

Soaking the Chana Dal for Perfect Texture

Don’t skip the soaking! It really does make a difference in the texture. If you’re short on time, a quick 30-minute soak is better than nothing.

Tempering Techniques for Maximum Flavor

The key to a good tempering is patience. Don’t rush it! Let the spices bloom in the hot oil to release their full flavour.

Achieving the Right Consistency

You want the dal to be tender but not mushy. Keep an eye on it while it’s cooking and drain it as soon as it’s ready.

Variations

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

• My friend Priya loves adding a pinch of turmeric powder to the dal while it’s cooking for a beautiful golden colour.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.
• My family sometimes adds a handful of chopped tomatoes to the tempering for a slightly tangy flavour.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure you’re using a plant-based oil.

Gluten-Free Confirmation

Yes, this recipe is 100% gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the number of green chilies to control the spice level. Remove the seeds for a milder flavour.

Festival Adaptations (Offering as Prasadam – specific festival mentions)

This Chana Dal is often offered as prasadam during Ganesh Chaturthi and Navaratri. It’s considered a very auspicious offering.

Serving Suggestions

Serve warm as a snack with a cup of chai, or as a side dish with rice and sambar. It’s also delicious on its own!

Storage Instructions

Leftover Chana Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What is Chana Dal and is it the same as Bengal Gram?

Yes, Chana Dal and Bengal Gram are the same thing! It’s the split and skinned version of chickpeas.

Can I use a pressure cooker to cook the Chana Dal?

Yes, you can! Pressure cook for about 2-3 whistles, then release the pressure naturally.

How can I adjust the spice level of this recipe?

Reduce the number of green chilies, or remove the seeds for a milder flavour.

What is the best way to store leftover Chana Dal?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this recipe ahead of time?

You can cook the dal ahead of time and store it in the refrigerator. Just do the tempering right before serving.

What are the health benefits of Chana Dal?

Chana Dal is a great source of protein, fibre, and iron. It’s also low in fat and cholesterol.

Is Asafoetida (Hing) essential for this recipe?

While it adds a unique flavour, you can omit it if you don’t have it. The recipe will still be delicious!