Chana Dal & Long Beans Recipe – Authentic Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Chana Dal & Long Beans Recipe – Authentic Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – Chana Dal and Long Beans. It’s a simple, comforting dish packed with flavour, and honestly, it’s one of those recipes that just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! It’s perfect as a side with roti or rice, or even as a light meal on its own.

Why You’ll Love This Recipe

This Chana Dal and Long Beans recipe is a winner for so many reasons. It’s quick to put together – ready in under 30 minutes! – and uses ingredients you likely already have in your pantry. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, swap out the beans, or even make it vegan. It’s a healthy, delicious, and satisfying dish that’s sure to become a new favourite.

Ingredients

Here’s what you’ll need to make this delightful side dish:

• 1.5 tablespoon oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 0.33 cup onion, chopped
• 1 green chili, chopped
• 7-8 curry leaves
• 0.25 teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 250 grams long beans, rinsed and chopped
• 2 tablespoon chana dal (split chickpeas)
• 1 cup water
• 3-4 tablespoon coriander leaves, chopped
• 4-5 tablespoon fresh grated coconut
• Salt as required

Ingredient Notes

Let’s talk about a few key ingredients!

• Asafoetida (Hing): Don’t skip this! It adds a unique, savoury flavour that’s essential to many Indian dishes. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Chana Dal: This split chickpea is a fantastic source of protein and adds a lovely nutty flavour and texture. Make sure to soak it for at least 30 minutes before cooking – it helps it cook faster and become more tender.
• Long Beans (Yardlong Beans): These are my go-to, but feel free to experiment! In different parts of India, you might find this dish made with French beans (green beans) or even cluster beans (gawar phali). The cooking time might vary slightly depending on the bean you use.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in hot water for about 30 minutes. Then, drain it well.
2. While the dal is soaking, rinse and chop your long beans into small, bite-sized pieces.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard and cumin seeds. Let them crackle – this is where the magic begins!
4. Add the chopped onions, green chili, and curry leaves to the pan. Sauté until the onions soften and turn translucent.
5. Now, sprinkle in the turmeric powder and asafoetida. Stir well to combine.
6. Add the chopped long beans, soaked chana dal, salt, and water to the pan. Give everything a good stir.
7. Cover the pan and let it simmer until the beans and dal are tender. This usually takes about 15-20 minutes. If the mixture starts to dry out, add a little more water.
8. Once everything is cooked through, stir in the grated coconut and chopped coriander leaves. Mix thoroughly.
9. Serve hot with roti, rice, or as a delicious side dish!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook it in two batches to ensure everything cooks evenly.
• Taste and adjust the salt as needed. Everyone has different preferences!
• For a richer flavour, you can add a teaspoon of ghee (clarified butter) at the end.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure you aren’t using ghee when cooking.
• Spice Level Adjustment: Add more green chilies or a pinch of red chili powder for a spicier kick. My friend, Priya, loves to add a dash of cayenne pepper!
• Regional Bean Variations: As I mentioned earlier, feel free to use French beans or cluster beans instead of long beans.
• Quick Soak Method: Short on time? Boil the chana dal for 5 minutes, then drain it. This will soften it enough for the recipe.

Serving Suggestions

This Chana Dal and Long Beans dish is incredibly versatile. It pairs beautifully with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• Dal (lentil soup)
• Yogurt or raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of oil is best for this recipe? You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. Mustard oil is also a great option for a more authentic flavour!
• Can I use dried coconut instead of fresh? Yes, you can! Use about 2-3 tablespoons of desiccated coconut.
• Can I make this dish ahead of time? Yes, you can prepare it a day in advance. The flavours actually develop even more overnight!
• What is asafoetida and where can I find it? Asafoetida, or hing, is a resin with a pungent smell used as a flavour enhancer in Indian cuisine. You can find it at Indian grocery stores or online.
• Can I substitute long beans with another vegetable? Absolutely! French beans, green beans, or even okra would work well.