Chana Dal Recipe- Authentic Indian Lentil Curry with Fennel & Spices

Last Updated on 4 months by Neha Deshmukh

Chana Dal Recipe: Authentic Indian Lentil Curry with Fennel & Spices

Hey everyone! If you’re anything like me, you absolutely love a good, comforting lentil curry. Today, I’m sharing my go-to recipe for Chana Dal – a flavorful and aromatic dish that’s surprisingly easy to make. I first learned this recipe from my grandmother, and it’s been a family favorite ever since. It’s the kind of meal that just feels like a warm hug in a bowl!

Why You’ll Love This Recipe

This Chana Dal isn’t just delicious; it’s also packed with goodness. Chana Dal (split chickpeas) are a fantastic source of protein and fiber. The fennel seeds add a lovely sweetness and aid digestion. Plus, the blend of spices creates a truly unforgettable flavor profile. It’s a perfect weeknight meal, and it’s sure to impress your family and friends.

Ingredients

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

• 1 cup Chana Dal (split chickpeas) – about 200g
• ½ teaspoon Salt (for soaking)
• 1 teaspoon Fennel Seeds (for grinding)
• 4 teaspoons Oil (any neutral cooking oil)
• 1 teaspoon Fennel Seeds (for tempering)
• 2 Cardamom pods
• 2 Cloves
• 2 Dried Red Chillies
• 2 Onions, finely chopped
• 3 Tomatoes, roughly chopped
• 6 Garlic Cloves
• 1 inch piece Ginger
• ½ teaspoon Salt (for curry)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder (adjust to taste)
• 2 teaspoons Coriander Powder
• 10 stalks Mint Leaves, chopped
• 5 stalks Coriander Leaves, chopped
• 2 cups Water (about 480ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Chana Dal: This is the star of the show! Look for good quality, split chickpeas that are bright yellow. They cook up beautifully and have a slightly nutty flavor.
• Fennel Seeds: Don’t skip these! We use them both whole (for tempering) and ground (in the paste). They add a unique sweetness and aroma that’s characteristic of this dish. My grandmother always said fennel seeds are key to a good Chana Dal.
• Spice Levels: Regional variations in spice levels are common. Feel free to adjust the amount of red chilli powder to your liking. Some families prefer a milder curry, while others like a fiery kick!
• Fresh Herbs: Fresh mint and coriander are essential for that final burst of flavor. Don’t substitute with dried herbs if you can help it – the fresh ones really elevate the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in water for at least 3 hours. This helps it cook evenly and become nice and soft. I usually soak mine overnight for the best results.
2. Drain the soaked chana dal and grind it with ½ teaspoon of salt and 1 teaspoon of fennel seeds, using minimal water to form a coarse paste. You don’t want it too smooth!
3. Transfer the paste to an idli plate (or a lightly oiled steamer-safe dish) and steam for 15 minutes. This is a great way to cook the dal evenly. Once cooled, gently break the steamed mixture into bite-sized pieces.
4. Now, let’s make the tempering! Heat the oil in a pan over medium heat. Add 1 teaspoon of fennel seeds, cardamom, cloves, and dried red chillies. Sauté until fragrant – about 30 seconds.
5. Add the finely chopped onions and cook until golden brown and softened. This usually takes about 5-7 minutes.
6. While the onions are cooking, blend the tomatoes, garlic, and ginger into a smooth paste. Add this paste to the pan along with ½ teaspoon of salt, turmeric powder, red chilli powder, and coriander powder. Cook for a few minutes until the raw smell disappears.
7. Pour in 2 cups of water, cover the pan, and simmer for 20-25 minutes, or until the raw spice aroma is gone and the gravy has thickened slightly.
8. Stir in the chopped mint and coriander leaves.
9. Gently add the steamed lentil pieces and simmer for 2-3 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the chana dal paste while steaming. You want it to hold its shape.
• Be careful not to burn the spices while tempering. Keep the heat at medium and stir frequently.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustments: For a milder curry, reduce or omit the red chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend loves to add a chopped green chilli for extra heat!
• Festival Adaptations: Chana Dal is often served during festivals like Durga Puja and Diwali. You can add a touch of ghee (clarified butter) for a richer flavor during special occasions.
• Gluten-Free: This recipe is naturally gluten-free.

Serving Suggestions

Chana Dal is best served hot with steamed rice or roti (Indian flatbread). A side of raita (yogurt dip) and a simple salad complements it perfectly.

Storage Instructions

Leftover Chana Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

Let’s answer some common questions:

1. What is the best way to soak Chana Dal for optimal texture?

Soaking overnight is ideal! It ensures the dal is fully hydrated and cooks up soft and creamy. If you’re short on time, at least 3 hours is a must.

2. Can I use a pressure cooker to cook the Chana Dal instead of steaming?

While steaming is preferred for texture, you can pressure cook the dal paste. Use about ½ cup of water and cook for 1-2 whistles. Be careful not to overcook it, or it will become mushy.

3. What can I substitute for dried red chillies?

You can use Kashmiri red chilli powder for color and mild heat, or a pinch of cayenne pepper for a stronger kick.

4. How can I adjust the consistency of the curry – make it thicker or thinner?

For a thicker curry, simmer uncovered for a longer time to allow the liquid to reduce. For a thinner curry, add a little more water.

5. Can this Chana Dal be made ahead of time and reheated?

Absolutely! It’s a great make-ahead dish. The flavors actually deepen overnight.

6. What is the significance of fennel seeds in this recipe?

Fennel seeds are a key ingredient in this recipe, adding a unique sweetness and aroma that’s characteristic of this dish. They also aid in digestion!

Enjoy making this delicious Chana Dal! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you. Happy cooking!