Chana Dal Potato Recipe – Authentic Indian Mashed Dal Filling

Last Updated on 2 months by Neha Deshmukh

Chana Dal Potato Recipe – Authentic Indian Mashed Dal Filling

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a wonderfully flavorful Chana Dal Potato filling. It’s incredibly versatile, and honestly, once you make it, you’ll find yourself adding it to everything. I first learned this from my auntie, and it’s become a go-to for quick breakfasts, snacks, and even as a side dish for festive meals. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Dal Potato mixture is seriously addictive. It’s a delightful blend of earthy lentils, soft potatoes, and a beautiful aromatic spice blend. It’s comforting, flavorful, and surprisingly easy to make. Plus, it’s a fantastic way to use up leftover potatoes! You’ll love how easily it comes together and how many different ways you can enjoy it.

Ingredients

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

• 4 medium potatoes (about 500g)
• ½ – ¾ cup green peas (approximately 80-120g)
• 1 large onion
• 2 tablespoons oil (30ml)
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 tablespoons chana dal (approximately 30g)
• 1 teaspoon ginger, finely chopped
• 8-10 curry leaves
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• ½ teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• Salt to taste
• ½ teaspoon sugar
• ½ – 1 cup water (120-240ml)
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Chana Dal: Also known as split chickpeas, chana dal has a lovely nutty flavor and holds its shape well when cooked. Make sure you use good quality dal for the best taste.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. A little goes a long way, so just a pinch is perfect. If you’re not familiar with it, it has a pungent smell in the jar, but it mellows out beautifully when cooked.
• Curry Leaves: These fragrant leaves are essential for that authentic South Indian flavor. If you can find fresh ones, definitely use them! They add a citrusy aroma that’s just divine.
• Potato Preparation – Regional Variations: In some parts of India, people prefer to boil the potatoes with their skin on for a slightly rustic texture. I usually peel mine, but feel free to experiment! You can also use different types of potatoes – waxy potatoes hold their shape better, while floury potatoes will give you a smoother mash.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the chana dal in hot water for about 30 minutes. This helps it cook faster and become nice and soft. Then, drain it well.
2. While the dal is soaking, boil or steam your potatoes until they’re tender. You should be able to easily pierce them with a fork. Once cooked, peel and cube them.
3. Now, heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – that’s how you know they’re ready! Then, add the cumin seeds and let them sizzle for a few seconds.
4. Add the soaked chana dal and sauté for a few minutes until it turns a lovely golden color.
5. Next, add the chopped ginger, sliced onions, curry leaves, and green chilies. Sauté until the onions soften and become translucent. Don’t rush this step – building those flavors is key!
6. Stir in the turmeric powder and asafoetida (hing). Cook for another 30 seconds, stirring constantly, to release their aromas.
7. Add the cubed potatoes, salt, sugar, and water. Bring to a simmer, then reduce the heat and cook for about 3-5 minutes, allowing the flavors to meld together. You want the potatoes to be well coated in the spice mixture.
8. Finally, garnish with fresh coriander leaves. And that’s it!

Expert Tips

• Don’t overcrowd the pan when sautéing the dal and onions. Work in batches if necessary to ensure even cooking.
• Adjust the amount of green chilies to your liking. If you prefer a milder flavor, remove the seeds before chopping.
• For a smoother texture, you can lightly mash the potatoes with a fork after they’ve been cooked in the spice mixture.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it fully vegan, just ensure the oil you use is plant-based.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of red chili powder along with the turmeric.
• Festival Adaptations: My family loves to serve this with hot, crispy poori during Makar Sankranti. It’s also a wonderful side dish for other festive meals. My friend makes a larger batch for Diwali parties!

Serving Suggestions

This Chana Dal Potato filling is incredibly versatile! Here are a few ideas:

• Dosa Filling: This is the classic way to enjoy it! Spread it generously inside a crispy dosa.
• Poori Filling: Serve it alongside fluffy pooris for a satisfying breakfast or snack.
• Sandwich Filling: It makes a fantastic sandwich filling, especially with some chopped onions and a squeeze of lemon juice.
• As a Side Dish: Serve it as a side dish with your favorite Indian curries.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. You can also freeze it for longer storage – just thaw it completely before reheating.

FAQs

Let’s answer some common questions:

• What is Chana Dal and where can I find it? Chana Dal is split chickpeas, and you can find it in most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.
• Can I use frozen peas in this recipe? Absolutely! Just add them directly to the pan along with the potatoes and water.
• How can I adjust the spice level of this dish? Easily! Reduce or increase the amount of green chilies, or add a pinch of red chili powder for extra heat.
• Can this be made ahead of time? Yes, you can definitely make this a day or two in advance. The flavors actually develop even more over time!
• What are some other uses for this Chana Dal Potato mixture besides dosa/poori filling? You can use it as a filling for samosas, kachoris, or even as a topping for chaat!

Enjoy making this recipe, and let me know how it turns out for you! I hope it becomes a favorite in your kitchen too.