Chana Dal Recipe – Spicy Indian Lentil Curry with Capsicum

Last Updated on 6 months ago by Neha Deshmukh

Chana Dal Recipe – Spicy Indian Lentil Curry with Capsicum

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Chana Dal recipe, with a little spicy kick from fresh chilies and a tangy twist from dried mango powder, is one of my absolute favorites. I first made this when I was craving something flavorful and hearty, and it quickly became a regular in my kitchen. It’s a wonderfully satisfying dish that’s perfect for a weeknight dinner or a festive meal. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Dal isn’t your average lentil curry. The addition of capsicum (bell pepper) adds a lovely sweetness and crunch, while the spice blend creates a depth of flavor that’s truly addictive. It’s relatively easy to make, packed with protein, and incredibly versatile. Plus, the aroma while it’s simmering? Divine!

Ingredients

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

• 1 cup split bengal gram (chana dal), washed
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 cup onion and ginger-garlic paste
• 1 medium-sized onion, cubed
• 1 medium-sized fresh chili, chopped
• 1 large-sized capsicum (bell pepper), cubed
• 1 medium-sized tomato, chopped
• 1/4 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon dried mango powder (amchur)
• Salt to taste
• 3 cups water
• Fresh cilantro, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! Chana Dal, or split bengal gram, is a staple in Indian cooking. It’s known for its earthy flavor and satisfying texture.

• Spice Levels: Feel free to adjust the amount of red chili powder and fresh chili to suit your preference. Some regions in India prefer a milder dal, while others like it fiery hot!
• Amchur (Dried Mango Powder): This is a key ingredient that adds a lovely tanginess to the dal. It balances the spices beautifully. If you can’t find amchur, you can substitute with a squeeze of lemon juice, but the flavor won’t be quite the same.
• Oil Choice: I love using olive oil for a slightly healthier twist, but you can absolutely use any cooking oil you prefer – vegetable oil, canola oil, or even ghee for a richer flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Cook the Chana Dal: In a pressure cooker, combine the washed chana dal with 3 cups of water, chopped tomato, salt, and turmeric powder. Pressure cook for 6-7 whistles. Once the pressure releases naturally, set aside.
2. Temper the Spices: Heat the olive oil in a pan over medium heat. Add the cumin and mustard seeds. Once they start to splutter (this is important – it releases their flavor!), add the onion and ginger-garlic paste. Sauté for 3-4 minutes, until the onions are golden brown and fragrant.
3. Sauté the Vegetables: Add the chopped fresh chili, cubed capsicum, and cubed onions to the pan. Cook for another 4-5 minutes, until the vegetables soften slightly.
4. Bloom the Spices: Stir in the red chili powder, coriander powder, and dried mango powder. Cook the spices with the vegetables for 3-4 minutes, stirring constantly to prevent them from burning. Add about 1/2 cup of water to create a nice gravy.
5. Combine and Simmer: Add the pressure-cooked chana dal to the vegetable mixture. Stir well to combine. Simmer for 5 minutes, allowing the flavors to meld together.
6. Serve & Enjoy: Serve hot with steamed rice, roti, or papad. Garnish with fresh cilantro, if desired.

Expert Tips

• Washing the Dal: Always wash the chana dal thoroughly before cooking to remove any impurities.
• Don’t Skip the Tempering: Tempering the spices in oil is crucial for releasing their full flavor. Be patient and let them splutter!
• Adjusting Consistency: If the dal is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure you’re using a vegan-friendly oil.
• Spice Level Adjustments: My family loves a bit of heat, but you can easily reduce the amount of chili powder and fresh chili for a milder flavor. My friend, Priya, actually adds a pinch of garam masala for extra warmth.
• Festival Adaptations: This Chana Dal is a wonderful addition to a Navratri thali (festive platter) as it’s a protein-rich and flavorful dish.

Serving Suggestions

This Chana Dal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a side of fluffy steamed rice.
• With warm, soft roti or paratha.
• With crispy papadums for a satisfying crunch.
• A dollop of yogurt on top can cool down the spice.

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

• Is Chana Dal healthy? Absolutely! Chana Dal is a great source of protein, fiber, and iron. It’s also low in fat and cholesterol.
• Can I use a different type of oil? Yes, you can! Vegetable oil, canola oil, or ghee are all good options.
• What can I substitute for Amchur/Dried Mango Powder? If you can’t find amchur, a squeeze of lemon juice can work in a pinch, but it won’t have the same unique flavor.
• How can I make this dish ahead of time? You can cook the chana dal ahead of time and store it in the refrigerator. Then, simply prepare the vegetable mixture and combine everything when you’re ready to serve.
• Can I make this in an Instant Pot? Yes! Cook the chana dal in the Instant Pot with 3 cups of water for about 20-25 minutes, followed by a natural pressure release. Then, proceed with the rest of the recipe as instructed.