Authentic Dal Recipe- Chana & Toor Dal with Amchur & Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Authentic Dal Recipe – Chana & Toor Dal with Amchur & Kasuri Methi

Introduction

There’s just something about a comforting bowl of dal, isn’t there? It’s the kind of dish that feels like a warm hug, and this Chana & Toor Dal recipe is one of my absolute favorites. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But now, it’s a staple in my kitchen, and I’m so excited to share it with you. It’s a little different from your everyday dal – the combination of lentils, the tangy amchur, and the fragrant kasuri methi really elevate it.

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s a flavour explosion! It’s hearty, satisfying, and packed with protein. The amchur powder adds a lovely tanginess that cuts through the richness, and the kasuri methi gives it an incredible aroma. Plus, it’s a relatively simple recipe to make, perfect for a weeknight meal or a special occasion.

Ingredients

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

• 1/3 cup Chana Dal (Split Bengal Gram) – about 150g
• 1/3 cup Toor Dal (Split Pigeon Pea) – about 150g
• 1/4 tsp Turmeric Powder – about 1g
• 2 Green Chillies (slit)
• Salt to taste
• 1 tbsp Oil – about 15ml
• 1 heaped tbsp Ginger Garlic Paste
• 1 Onion (minced)
• 1/2 tsp Red Chilli Powder – about 2.5g
• 1/2 tsp Kashmiri Red Chilli Powder – about 2.5g (for colour, optional)
• 1 tsp Coriander Powder – about 5g
• 1/2 tsp Cumin Powder – about 2.5g
• 1/2 tsp Amchur Powder (Dry Mango Powder) – about 2.5g
• 1 Tomato (chopped)
• 1 tbsp Kasuri Methi (Crushed Dried Fenugreek Leaves) – about 8g
• Chopped Coriander Leaves for garnish
• 1 tbsp Ghee – about 15ml
• 1 tsp Cumin Seeds – about 5g
• 4 cloves Garlic (chopped)
• 2 Dried Chillies

Ingredient Notes

Let’s talk ingredients! The combination of chana dal and toor dal gives this dal a wonderful texture – the chana dal holds its shape a bit, while the toor dal cooks down to create a creamy base. Don’t skip the amchur powder; it’s what gives this dal its signature tang. You can find it at most Indian grocery stores, or online.

Kasuri methi is another key ingredient. It has a unique, slightly bitter aroma that adds so much depth to the flavour. Crush it between your palms before adding it to release its fragrance. And if you like a little heat, feel free to adjust the number of green chillies! Kashmiri chilli powder is optional, but it adds a beautiful red colour without adding too much spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the chana dal, toor dal, turmeric powder, slit green chillies, and salt in a pressure cooker with about 3 cups of water. Pressure cook for 3 whistles. Let the pressure release naturally. This usually takes about 15-20 minutes.
2. While the dal is cooking, heat the oil in a separate pot. Add the ginger-garlic paste and sauté until it becomes fragrant – about a minute.
3. Add the minced onion and cook until it turns translucent. This should take around 5-7 minutes.
4. Now, in a small bowl, mix the red chilli powder, Kashmiri chilli powder (if using), coriander powder, cumin powder, and amchur powder with about 1/4 cup of water to form a paste. Add this paste to the onions and sauté for another 2 minutes, stirring constantly to prevent it from burning.
5. Stir in the chopped tomato and cook until it becomes mushy and softened – about 5 minutes.
6. Add the cooked dal (with all the water it cooked in) to the pot. Adjust the consistency with additional water if needed. Simmer for about 5 minutes, allowing the flavours to meld together.
7. Stir in the crushed kasuri methi and chopped coriander leaves. Turn off the heat.
8. Now for the tadka (tempering)! Heat the ghee in a small pan. Add the cumin seeds and chopped garlic. Once the garlic starts to brown, add the dried chillies. Be careful not to burn the garlic!
9. Pour the hot tempering over the dal, cover immediately, and let it rest for at least 10 minutes before serving. This allows the flavours to fully infuse.

Expert Tips

• For a smoother dal, you can blend a portion of it with an immersion blender before adding the tempering.
• Don’t overcook the dal! You want it to be tender, but not mushy.
• The resting period after the tempering is crucial. Trust me, it makes a huge difference!

Variations

• Vegan Adaptation: Simply substitute the ghee with oil for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or increase the number of green chillies and red chilli powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: During Diwali, my family loves to serve this dal with poori (fried bread). It’s also delicious with steamed rice or roti (flatbread).

Serving Suggestions

This dal is fantastic served with a side of fluffy basmati rice, warm roti, or even a crispy papadum. A dollop of yogurt on the side adds a cooling contrast to the spices. It’s a complete meal on its own, but you can also pair it with a vegetable side dish like aloo gobi (potato and cauliflower curry).

Storage Instructions

Leftover 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 flavours have had more time to develop!

FAQs

• What is the best way to soak the dals for quicker cooking? Soaking the dals for at least 30 minutes (or even overnight) can help reduce cooking time.
• Can I use a pot instead of a pressure cooker? Yes, you can! But it will take much longer – about 45-60 minutes, or until the dals are tender. You may need to add more water during cooking.
• What is Amchur powder and can I substitute it? Amchur powder is made from dried unripe mangoes and adds a tangy flavour. If you can’t find it, you can substitute it with a squeeze of lemon juice, but it won’t be quite the same.
• How can I adjust the consistency of the dal? If the dal is too thick, add more water. If it’s too thin, simmer it for a few more minutes to allow some of the water to evaporate.
• Why is Kasuri Methi added at the end, and what does it do for the flavor? Kasuri methi is added at the end to preserve its aroma. Heating it for too long can diminish its flavour. It adds a unique, slightly bitter, and fragrant note to the dal.