Chana Dal Recipe – Authentic South Indian Lentil Tempering

Last Updated on 2 months by Neha Deshmukh

Chana Dal Recipe – Authentic South Indian Lentil Tempering

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a simple yet incredibly flavorful Chana Dal. It’s comfort food at its finest, and honestly, it’s one of those dishes that just feels like home. I first learned to make this from my grandmother, and I’m so excited to pass on her wisdom (and this delicious recipe!) to you.

Why You’ll Love This Recipe

This Chana Dal isn’t just tasty; it’s quick, easy, and packed with goodness. It’s a fantastic source of protein and fiber, and the aromatic tempering makes it incredibly satisfying. Plus, it’s a wonderfully versatile dish – perfect as a side with rice, roti, or even enjoyed on its own. If you’re looking for an authentic South Indian flavor that doesn’t require hours in the kitchen, this is it!

Ingredients

Here’s what you’ll need to make this delightful Chana Dal:

• ¾ cup chana dal / kadala paruppu (about 170g)
• ¼ cup grated coconut (about 30g)
• 1 tsp oil (about 5ml)
• ¼ tsp mustard seeds (about 1g)
• 2 dry red chillies
• ¼ tsp split urad dal (about 1g)
• ¼ tsp hing / asafoetida (about 1g)
• A few curry leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Chana Dal/Kadala Paruppu: You can use either chana dal (split Bengal gram) or kadala paruppu (split black gram). Kadala paruppu has a slightly nuttier flavor, but both work beautifully.
• Coconut Freshness: Freshly grated coconut is always best! It adds a lovely sweetness and texture. If you can’t find fresh, unsweetened desiccated coconut is a good substitute.
• Hing/Asafoetida Quality: A little hing goes a long way. Make sure yours is fresh – it should have a pungent aroma. It’s often sold as a powder or a resin, and a little goes a long way.
• Regional Curry Leaf Types: Curry leaves vary slightly in flavor depending on the region. I prefer the smaller, more fragrant leaves, but any variety will work.
• Oil Choices: Traditionally, this is made with coconut oil, which adds a lovely aroma. But you can use any neutral cooking oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chana dal a good rinse under cold water. You can soak it in warm water for about 30 minutes to reduce cooking time, but it’s not essential.
2. Now, cook the dal. You can do this in a pan with about 1 ½ cups of water, bringing it to a boil and then simmering for 10-12 minutes, or until the dal is tender but still holds its shape. Alternatively, you can microwave it with water for about 8-10 minutes, checking for doneness.
3. While the dal is cooking, let’s make the tempering! Heat the oil in a small pan over medium heat.
4. Once the oil is hot, add the mustard seeds. Wait for them to pop – this is important for releasing their flavor!
5. Next, add the urad dal and hing. Sauté for a few seconds until the urad dal turns golden brown.
6. Now, toss in the dry red chillies (broken into pieces) and the curry leaves. Sauté for about 10 seconds, until the curry leaves are fragrant. Be careful not to burn them!
7. Pour the tempering over the cooked dal. Add salt to taste and stir well to combine.
8. Finally, stir in the grated coconut and heat through for a minute or two. Serve warm!

Expert Tips

• Don’t overcook the dal! You want it to be tender but still have a bit of bite. Mushy dal isn’t ideal.
• Keep a close eye on the tempering. Burnt spices will ruin the flavor.
• Adjust the amount of red chillies to your liking.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it spicier, add more red chillies or a pinch of chilli powder. My friend, Priya, loves to add a finely chopped green chilli to the tempering.
• Pressure Cooker/Instant Pot Adaptation: You can cook the dal in a pressure cooker or Instant Pot with about 2 cups of water for 3-4 whistles (or 8-10 minutes on pressure cook setting).
• Festival Adaptations – Onam/Pongal: This dal is often served as part of the Onam Sadhya or Pongal feast in South India.

Serving Suggestions

This Chana Dal is incredibly versatile! Here are a few ways to enjoy it:

• With a steaming bowl of rice.
• Alongside roti or paratha.
• As a side dish with sambar and rasam.
• Even as a light meal on its own.

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 is the best way to soak chana dal? Soaking isn’t essential, but it does reduce cooking time. Just cover the dal with warm water for 30 minutes before cooking.
• Can I use coconut milk instead of grated coconut? Yes, you can! Use about ¼ cup of coconut milk. It will give the dal a richer, creamier texture.
• What is hing and where can I find it? Hing (asafoetida) is a resin with a pungent smell. You can find it in Indian grocery stores, or online.
• How do I adjust the spice level of this chana dal? Simply add more or fewer red chillies. You can also use Kashmiri red chillies for a milder heat and vibrant color.
• Can this chana dal be made ahead of time? Yes, you can make it a day or two in advance. The flavors actually develop even more over time!

Enjoy this little piece of my family’s kitchen. I hope you love it as much as we do! Let me know in the comments how it turns out for you. Happy cooking!