Authentic Chana Dal Recipe – Spring Onion & Coconut Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Recipe – Spring Onion & Coconut Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Chana Dal curry, bursting with the freshness of spring onions and the richness of coconut. This isn’t just any dal; it’s a taste of home, a comforting hug in a bowl, and something I first perfected while trying to recreate my grandmother’s incredible cooking. It’s a little bit special, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This Chana Dal recipe is a delightful blend of flavors and textures. The split chickpeas cook up beautifully, offering a lovely, slightly nutty base. The spring onions add a wonderful freshness, while the coconut and spice paste create a creamy, aromatic gravy that’s simply irresistible. It’s a relatively easy dish to make, perfect for a weeknight meal, yet impressive enough to serve to guests. Plus, it’s wonderfully versatile – enjoy it with pav, roti, or a steaming bowl of rice!

Ingredients

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

• 2 cups Finely chopped Spring Onions (Greens and bulbs)
• 2 tablespoon Split Chickpeas (Chana Daal)
• 1 Small onion sliced
• 0.5 cup Fresh Scraped Coconut
• 1.5 teaspoon Coriander seeds
• 4 Black pepper
• 3 Cloves
• 0.25-0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Jaggery
• 0.5 teaspoon Tamarind ball
• Salt to taste
• 1 teaspoon Oil

Ingredient Notes

Let’s talk about a few key ingredients to ensure your Chana Dal turns out perfectly!

Split Chickpeas (Chana Daal) – Type & Soaking

Using good quality Chana Dal is key. I prefer the chana dal that’s a pale yellow color. Don’t skip the soaking step! Soaking for at least 4 hours (or even overnight) softens the lentils and reduces cooking time. It also makes them easier to digest.

Spring Onions – Regional Variations & Freshness

Spring onions, also known as scallions, are the star here! Look for firm, bright green spring onions with crisp white bulbs. In some regions of India, people use the entire spring onion, including the purple parts, for extra flavor.

Coconut – Fresh vs. Dried & Flavor Profile

Freshly scraped coconut truly elevates this dish. The flavor is so much brighter and more fragrant. If you can’t find fresh, you can use unsweetened desiccated coconut, but soak it in a little warm water for about 15-20 minutes to soften it before using. About ¼ cup of desiccated coconut equals ½ cup of fresh.

Spices – Coriander, Cloves & Black Pepper – Aromatic Blend

These spices create a beautiful aromatic base. Roasting them lightly enhances their flavor. Don’t be afraid to experiment with the amount of black pepper – I love a little kick!

Tamarind – Sourness & Regional Uses

Tamarind adds a lovely tanginess that balances the sweetness of the jaggery and the richness of the coconut. A small ball of tamarind pulp works perfectly. You can also use tamarind paste, starting with about 1 teaspoon and adjusting to taste.

Oil – Choice of Oil & Impact on Flavor

I usually use a neutral oil like sunflower or vegetable oil for this recipe. However, a teaspoon of ghee (clarified butter) added at the end can really elevate the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the split chickpeas in plenty of water for at least 4 hours. Drain and set aside.
2. Heat ½ teaspoon of oil in a pan over medium heat. Add the coriander seeds, black pepper, and cloves. Roast for about 2 minutes, until fragrant. Remove from heat and set aside to cool.
3. In the same pan, add the remaining oil and sliced onion. Sauté for 3-4 minutes, until softened and translucent.
4. Add the scraped coconut and continue to sauté until the onions turn a beautiful golden color – another 2-3 minutes.
5. Stir in the red chili powder and turmeric powder. Sauté for another minute, being careful not to burn the spices.
6. Once the roasted spices have cooled, grind them together with the sautéed coconut mixture and tamarind into a smooth paste. Add a little water if needed to help it blend.
7. In a pot, bring 1.5 cups of water to a boil. Add the soaked chickpeas and cook for about 10-15 minutes, until they are about halfway cooked.
8. Add the chopped spring onions to the pot. Cover and cook for another 5-7 minutes, until the chickpeas are tender and the spring onions have softened. Add more water if the dal becomes too thick.
9. Stir in the ground spice paste, salt, and jaggery. Bring the curry to a gentle boil and simmer for 5-10 minutes, allowing the flavors to meld together.
10. Adjust the gravy consistency by adding more water if you prefer a thinner curry, or simmering for a few more minutes to thicken it up.

Expert Tips

• Don’t overcrowd the pan when roasting the spices. This ensures they roast evenly.
• Taste as you go! Adjust the salt, chili powder, and jaggery to your liking.
• A pinch of asafoetida (hing) while sautéing the onions adds a lovely depth of flavor.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery isn’t processed with bone char (some brands are).
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: My aunt always makes this during Makar Sankranti, serving it with a side of hot bajra rotis. It’s also a popular dish during Onam celebrations in Kerala.

Serving Suggestions

Serve this Chana Dal hot with:

• Pav (Indian bread rolls) – a classic combination!
• Roti or chapati (Indian flatbreads)
• Steaming hot basmati rice
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftover Chana Dal 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 as the flavors have had time to develop!

FAQs

What is the best way to soak Chana Dal for optimal texture?

Soaking in plenty of water for at least 4 hours, or overnight, is best. This ensures the lentils are soft and cook evenly.

Can I use dried coconut instead of fresh coconut in this recipe?

Yes, you can! Soak ¼ cup of unsweetened desiccated coconut in warm water for 15-20 minutes before using as a substitute for ½ cup of fresh coconut.

How can I adjust the sourness of the curry?

Adjust the amount of tamarind. Start with a smaller amount and add more to taste. You can also use a squeeze of lemon or lime juice at the end.

What is the best accompaniment to serve with this Chana Dal?

Pav is a classic! But roti, chapati, or rice all work beautifully. A cooling raita is also a great addition.

Can this recipe be made in an Instant Pot or pressure cooker?

Absolutely! After sautéing the onions and spices, add the chickpeas, water, and spice paste to the Instant Pot. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.