Chana Dal Recipe – Authentic Indian Lentil Curry with Coconut & Spices

Last Updated on 4 months by Neha Deshmukh

Chana Dal Recipe – Authentic Indian Lentil Curry with Coconut & Spices

Introduction

Oh, Chana Dal. This lentil curry holds such a special place in my heart! It’s the kind of dish my nani (grandmother) used to make, filling the whole house with the most incredible aroma. It’s comforting, flavorful, and surprisingly easy to make once you get the hang of it. I first made this on my own when I moved away from home, and it instantly transported me back to her kitchen. Today, I’m so excited to share my version of this classic Indian recipe with you.

Why You’ll Love This Recipe

This Chana Dal isn’t just another lentil dish. It’s a beautiful balance of sweet, savory, and a little bit spicy, all rounded out with the lovely sweetness of coconut. It’s perfect for a cozy weeknight dinner, a festive celebration, or even just when you’re craving a taste of home. Plus, it’s a fantastic source of protein and fiber!

Ingredients

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

• 1 cup chana dal (split Bengal gram)
• 2.5 cups water
• 1 tbsp golden raisins
• 1-1.5 tbsp cashews
• ?? tsp turmeric powder (about 1/2 teaspoon)
• 2 tsp sugar
• ?? tsp cumin powder (about 1 teaspoon)
• ?? tsp red chili powder (about 1/2 – 1 teaspoon, depending on your spice preference)
• 1 bay leaf
• ?? tsp cumin seeds (about 1 teaspoon)
• 2-3 dried red chilies
• 1 pinch asafoetida (hing)
• 1 tsp grated ginger
• 2 tbsp chopped coconut
• 2 tbsp ghee or oil

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Chana Dal: This is the star of the show! Make sure you’re using good quality chana dal – it should be a bright yellow color.
• Ghee: Ghee adds a richness and flavor that’s just unmatched. If you don’t have ghee, you can use oil, but ghee really elevates the dish.
• Asafoetida (Hing): Don’t skip this! It might smell a little funky on its own, but it adds a wonderful savory depth to the dal. A little goes a long way.
• Regional Variations in Spice Levels: Spice levels in Chana Dal vary so much across India. Some families love it mild, others like a real kick! Feel free to adjust the red chili powder to your liking. My family prefers a medium spice level, so I usually go with about ¾ teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chana dal a good rinse under cold water. Then, soak it in water for about an hour. This helps it cook faster and become nice and creamy. After soaking, drain the dal well.
2. While the dal is soaking, crush your cinnamon, cardamom, and cloves into a powder. Set this aside – it’s our secret spice blend!
3. Now, add the drained dal to your pressure cooker along with the turmeric powder and 2.5 cups of water. Pressure cook for 4-5 whistles. Once the pressure releases naturally, open the cooker.
4. Add the salt, sugar, cashews, and raisins to the cooked dal. Simmer over medium heat for about 5-10 minutes, or until the dal has thickened to your desired consistency. I like mine slightly thick, but not too paste-like.
5. Time for the tadka (tempering)! Heat the ghee in a separate pan. Add the bay leaf, cumin seeds, ginger, dried red chilies, and asafoetida. Fry for a few seconds until everything is fragrant – this is where the magic happens!
6. Pour the hot tempering over the dal. Add the red chili powder and cumin powder. Simmer for another 2 minutes, stirring constantly.
7. Finally, fry the chopped coconut in the remaining ghee until it’s golden brown. Stir it into the dal.

Expert Tips

• Don’t overcook the dal! You want it to be soft, but still hold its shape a little.
• The tadka is key. Don’t rush it! Let the spices bloom in the ghee to release their full flavor.
• If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to add more water.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustments: As I mentioned before, feel free to adjust the amount of red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: My aunt always makes this for Diwali and Holi. She adds a little bit of garam masala to the dal for an extra festive touch.

Serving Suggestions

Chana Dal is incredibly versatile! It’s delicious served hot with:

• Luchi (deep-fried flatbread)
• Kachori (stuffed pastry)
• Steamed rice
• Roti (Indian flatbread)
• A side of yogurt or raita

Storage Instructions

Leftover Chana Dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

• Is Chana Dal good for digestion? Absolutely! Chana Dal is a good source of fiber, which aids in digestion.
• Can I make this Chana Dal in an Instant Pot? Yes, you can! Use the pressure cook/manual setting for about 20-25 minutes, followed by a natural pressure release.
• What is the best way to temper dal? Low and slow is the key! Don’t crank up the heat, or you’ll burn the spices.
• Can I skip the coconut in this recipe? Yes, you can! It won’t have the same sweetness, but it will still be delicious.
• How can I adjust the sweetness level in the dal? Start with 2 teaspoons of sugar and add more to taste. You can also use jaggery (gur) for a more traditional sweetness.