Authentic Ginger-Chili Chana Dal Recipe – South Indian Spice Paste

Last Updated on 2 months by Neha Deshmukh

Authentic Ginger-Chili Chana Dal Recipe – South Indian Spice Paste

Introduction

Oh, this paste! It’s one of those things my grandmother always had simmering in her kitchen, and the aroma just filled the house. It’s a staple in South Indian cooking, and honestly, once you make it, you’ll wonder how you ever lived without it. This ginger-chili chana dal paste adds a fantastic depth of flavor to everything from idlis and dosas to rice dishes. It’s surprisingly easy to make, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavor bomb! It’s incredibly versatile, adding a spicy, tangy, and slightly sweet kick to your meals. Plus, it’s a fantastic way to elevate simple dishes. It’s also relatively quick to whip up, and keeps well, so you can always have a jar ready to go.

Ingredients

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

• 3 tablespoons chana dal (split chickpea) – about 45 grams
• 150 grams ginger, roughly chopped
• 5 whole red chilies (adjust to your spice preference!)
• 1 tablespoon tamarind
• 1 teaspoon jaggery
• 1 pinch hing (asafoetida)
• 2 tablespoons sesame oil
• 0.5 teaspoon mustard seeds
• 2 tablespoons water
• Salt to taste

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Chana Dal: Types and Soaking (if applicable)

Chana dal, also known as split chickpeas, is the base of this paste. You can easily find it at any Indian grocery store, and increasingly in well-stocked supermarkets. No need to soak it for this recipe – we’re roasting it directly!

Ginger: Choosing Fresh Ginger

Fresh ginger is key here. Look for firm, plump ginger with smooth skin. Avoid anything that’s shriveled or moldy. Don’t worry about peeling it unless the skin is particularly dirty.

Red Chilies: Heat Levels and Varieties

I use regular dried red chilies, but feel free to experiment! Bird’s eye chilies will give you a serious kick, while Kashmiri chilies offer more color and milder heat.

Sesame Oil: Regional Variations & Substitutes

Sesame oil is traditional, and it adds a lovely nutty flavor. If you can’t find it, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Hing (Asafoetida): Benefits and Usage

Hing, or asafoetida, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s also known for its digestive properties! A little goes a long way.

Tamarind: Pulp vs. Block – Which to Use?

I prefer using tamarind pulp for convenience. If you’re using a block, soak it in warm water for about 30 minutes, then squeeze out the pulp.

Jaggery: Types and Flavor Profile

Jaggery is unrefined sugar, and it adds a lovely caramel-like sweetness. You can use any type of jaggery you can find – it all works beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tablespoons of sesame oil in a pan over medium heat. Add the chana dal and whole red chilies. Roast them, stirring frequently, until the dal is golden brown and fragrant – about 5-7 minutes. Be careful not to burn them!
2. Add the chopped ginger and a pinch of hing to the pan. Sauté for another 2-3 minutes, until the ginger is slightly softened.
3. Turn off the heat. Add the tamarind and jaggery. Stir well to combine. Let the mixture cool completely. This is important – you don’t want to burn yourself when grinding!
4. Once cooled, transfer the mixture to a grinder or blender. Add 2 tablespoons of water and grind into a coarse paste. You don’t want it completely smooth – a little texture is good.
5. Heat the remaining oil in the same pan over low heat. Add the mustard seeds and let them splutter.
6. Add the ground paste to the pan and sauté on low heat for 3-4 minutes, until the oil starts to separate from the paste. This is a sign that it’s ready!
7. Let it cool completely before transferring to an airtight container.

Expert Tips

• Achieving the Right Consistency: If the paste is too thick, add a little more water, one teaspoon at a time.
• Preventing the Paste from Sticking: Keep the heat low and stir frequently while sautéing the paste.

Variations

• Spice Level: Adjusting the Heat: I like a good kick, but you can reduce the number of red chilies if you prefer a milder paste.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Festival Adaptations (Pongal, Makar Sankranti): This paste is often made during Pongal and Makar Sankranti festivals in South India.

Serving Suggestions

Okay, now for the fun part – what to eat with it!

• Idli, Dosa, Vada Accompaniment: This is the classic pairing! A dollop of this paste with hot idlis, dosas, or vadas is pure heaven.
• Rice Dishes & Curd Rice: Mix a spoonful into your rice for an extra layer of flavor, or add it to curd rice for a spicy twist.
• As a Marinade for Vegetables: Use it as a marinade for vegetables before roasting or grilling.

Storage Instructions

• Refrigeration Guidelines: Store the paste in an airtight container in the refrigerator for up to a week.
• Freezing Instructions: For longer storage, freeze the paste in small portions. It will keep for up to 3 months.
• Shelf Life: Properly stored, this paste should last for at least a week in the fridge, or 3 months in the freezer.

FAQs

• What is Chana Dal and where can I find it? Chana dal is split chickpeas, and you can find it at Indian grocery stores or online.
• Can I use ginger paste instead of fresh ginger? While you can, the flavor won’t be as vibrant. Fresh ginger is really best for this recipe.
• How can I adjust the spice level of this paste? Reduce the number of red chilies, or remove the seeds before grinding.
• What is Hing (Asafoetida) and is it essential? Hing adds a unique savory flavor. It’s not essential, but it really elevates the paste.
• Can this paste be made in a food processor? Yes, a food processor works just fine! You might need to scrape down the sides a few times.
• How do I know if the paste has gone bad? If it smells off or has mold, discard it.