Authentic Dal Spice Blend Recipe – Toor, Moong & Chana Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Dal Spice Blend Recipe – Toor, Moong & Chana Dal

Hey everyone! If you’ve ever wondered how to get that just right flavour in your dals, sambars, and rasams, you’re in the right place. I’m sharing my go-to recipe for a homemade dal spice blend – it’s a total game changer, and honestly, once you make it, you’ll never go back to store-bought! I first made this when I was trying to recreate my grandmother’s sambar, and it took a few tries, but this is the version that finally nailed it.

Why You’ll Love This Recipe

This dal spice blend is all about building layers of flavour. It’s warm, aromatic, and adds a depth that really elevates your South Indian cooking. Plus, making your own spice blend means you control exactly what goes in – no hidden additives or fillers! It’s surprisingly easy to make, and the aroma that fills your kitchen while roasting the dals is just heavenly.

Ingredients

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

• 1 cup Toor dal / Tuvaram paruppu / Split gram (approx. 200g)
• ½ cup Moong dal / Paasi paruppu / Cherupayar Parippu (approx. 100g)
• ½ cup Chana dal / Kadala paruppu / Bengal gram (approx. 100g)
• 2 tbsp Red chilli powder (approx. 20g)
• 2 tsp Black pepper powder (approx. 8g)
• ½ tsp Hing / Asafoetida / Perungayam (approx. 2g)
• 1 tbsp Jeera / Jeerakam (approx. 10g)
• Salt to taste

Ingredient Notes

Let’s talk about these dals for a minute. They each bring something special to the party!

• Toor Dal (Tuvaram Paruppu/Split Gram): This is your workhorse dal, lending a lovely nutty flavour and a beautiful yellow colour. It’s the base for many sambars and is quite versatile.
• Moong Dal (Paasi Paruppu/Cherupayar Parippu): Moong dal is lighter and sweeter than toor dal. It adds a subtle creaminess to the blend and cooks quickly. I often use the yellow moong dal for this, but you can experiment with the green as well!
• Chana Dal (Kadala Paruppu/Bengal Gram): Chana dal has a slightly earthy flavour and adds a nice texture to the blend. It’s a bit denser than the other two.
• Hing (Asafoetida/Perungayam): Don’t skip the hing! It might smell a little funky on its own, but it adds an incredible umami flavour that’s essential in South Indian cooking. It also aids digestion – a little bonus! You can find it as a powder or a resin, and both work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you’ll want to dry roast each dal separately. Heat a pan over medium heat and add the toor dal. Roast it, stirring constantly, until it turns golden brown and fragrant. This usually takes about 5-7 minutes.
2. Repeat this process with the moong dal and then the chana dal, setting each aside in a separate bowl as they’re roasted.
3. Once the dals have cooled down a bit (important!), combine them all in a large bowl.
4. Now, add the jeera and hing to the warm dal mixture. The heat helps release the flavours of the hing. Give it a good mix.
5. Let the mixture cool completely. This is key for getting a good grind.
6. Finally, transfer the cooled dal-spice blend to a grinder and grind it to your desired consistency – coarse or fine, it’s up to you! I prefer a slightly coarse texture.
7. Add the red chilli powder, black pepper powder, and salt. Grind briefly to combine.
8. And that’s it! Transfer your freshly made dal spice blend to an airtight container.

Expert Tips

• Don’t overcrowd the pan: Roasting the dals in batches ensures they roast evenly and don’t steam.
• Cooling is crucial: Grinding warm dals can result in a paste-like consistency. Patience is a virtue here!
• Taste as you go: Adjust the salt and chilli powder to your liking.

Variations

Want to customize this blend? Here are a few ideas:

• Spice Level: For a milder blend, reduce the red chilli powder to 1 tbsp. For a spicier kick, add up to 3 tbsp! My friend, Priya, loves adding a pinch of cayenne pepper for extra heat.
• Hing Power: If you’re not a huge fan of the strong flavour of hing, start with ¼ tsp and add more to taste.
• Regional Twists: Some families add a pinch of turmeric powder for colour and added health benefits. Others include a few dried red chillies during the roasting process.

Serving Suggestions

This dal spice blend is incredibly versatile! It’s perfect for:

• Sambar: The classic use! It forms the base flavour of a delicious sambar.
• Rasam: Adds a wonderful depth to this tangy and peppery soup.
• Curries: Sprinkle it into vegetable or lentil curries for an extra layer of flavour.
• Upma & Poha: A pinch of this blend can elevate your breakfast game.

Storage Instructions

Store your dal spice blend in an airtight container in a cool, dark place. It will stay fresh for up to 6 months.

FAQs

Let’s answer some common questions:

• What is the shelf life of this spice blend? Around 6 months, if stored properly.
• Can I use pre-roasted dals? While you can, the flavour won’t be as fresh and vibrant. Roasting them yourself really makes a difference.
• Can I grind this in a wet grinder? I wouldn’t recommend it. A dry grinder is best for achieving the right texture.
• What is the purpose of hing in this blend? Hing adds a unique umami flavour and aids digestion. It’s a key ingredient in many Indian dishes.
• Can I adjust the ratio of dals to suit my preference? Absolutely! Feel free to experiment and find what you like best.