Chickpea & Lentil Curry Recipe – Authentic Indian Dal Tadka

Last Updated on 2 months by Neha Deshmukh

Chickpea & Lentil Curry Recipe – Authentic Indian Dal Tadka

Hey everyone! If you’re anything like me, a comforting bowl of dal is basically a hug in food form. Today, I’m sharing my go-to recipe for a hearty and flavourful Chickpea & Lentil Curry – a beautiful blend of textures and tastes that’s perfect with rice, roti, or even a warm piece of naan. I first made this when I was craving something truly satisfying, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just any dal. It’s a lovely combination of chickpeas (chole) and red lentils (masoor dal) simmered in a rich, aromatic masala. It’s packed with protein, incredibly flavourful, and surprisingly easy to make. Plus, the warmth of the spices is just… chef’s kiss. It’s the kind of dish that fills your kitchen with the most amazing smell and leaves you feeling completely content.

Ingredients

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

• 250 gms Chickpeas
• 75 gms Masoor Dal (Red Lentils)
• 1 big Onion
• 2 Green chilies, chopped
• 1 big Tomato
• ?? tbsp Ginger-Garlic paste (about 1-2 tbsp)
• ?? cup Curd/Yogurt (about 1/2 – 3/4 cup)
• ?? tbsp Fennel powder (about 1 tsp)
• ?? tbsp roasted Coriander powder (about 2 tsp)
• ?? tbsp Black peppercorns (about 1 tsp)
• ?? tbsp roasted cumin powder (about 1 tsp)
• ?? tbsp Garam Masala (about 1 tsp)
• 1?? tbsp Red chili powder (adjust to taste, about 1-2 tsp)
• ?? tbsp Turmeric powder (about 1/2 tsp)
• 3 tbsp Oil
• 1 tbsp fresh Coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Masoor Dal & Chickpeas: The combination of these two is fantastic. Chickpeas give a lovely bite, while the masoor dal breaks down and creates a creamy texture.
• Spice Power: Don’t skip roasting your spices! It really wakes up their flavour. A quick dry roast in a pan before grinding (or using pre-roasted powders) makes a huge difference.
• Regional Spice Blends: Every family has their own little twist. Some add a pinch of hing (asafoetida) for extra depth, others prefer a dash of amchur (dry mango powder) for tang. Feel free to experiment!
• Fennel Powder – The Secret Weapon: Seriously, don’t leave this out! It adds a subtle sweetness and aroma that elevates the whole dish. It’s a little touch that makes a big impact.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your chickpeas overnight. This helps them cook evenly and become beautifully tender. Give the masoor dal a quick 15-minute soak too.
2. Drain both the chickpeas and dal, then pop them into your pressure cooker with about 5-6 cups of water. Cook for 6-8 whistles, or until they’re nice and soft.
3. While the dal is cooking, let’s make the masala. Heat the oil in a skillet over medium heat. Fry the chopped onions until they turn a gorgeous golden brown.
4. Add the chopped green chilies and diced tomato to the skillet. Sauté until the tomatoes soften and break down a bit.
5. Now, stir in the ginger-garlic paste and cook for a minute until you can smell that amazing aroma.
6. Time for the spices! Add the red chili powder, coriander powder, turmeric, cumin powder, black peppercorns, and salt. Fry for just a minute – you don’t want to burn them.
7. Pour this fragrant masala mixture into the pressure cooker with the cooked chickpeas and dal. Give it a good stir and let it simmer for 4-5 minutes, allowing the flavours to meld together.
8. If the gravy is too thick, add a little water to reach your desired consistency.
9. Finally, sprinkle in the garam masala and fennel powder. Garnish with a generous handful of fresh coriander leaves.

Expert Tips

• Don’t Overcook the Dal: Mushy dal isn’t ideal. Keep an eye on it during pressure cooking.
• Adjust Salt: Salt is key! Taste and adjust as you go.
• Slow Simmer is Your Friend: Allowing the curry to simmer gently after adding the masala really helps the flavours develop.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Simply skip the yogurt! The curry will still be incredibly flavourful.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped scotch bonnet for serious heat!
• Festival Adaptations: This dal is fantastic for festivals like Lohri or Makar Sankranti. It’s warming, comforting, and perfect for sharing with loved ones.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

This Chickpea & Lentil Curry is incredibly versatile. Serve it hot with:

• Paratha (Indian flatbread)
• Naan (leavened bread)
• Steaming hot rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have more time to develop. You can also freeze it for up to a month.

FAQs

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

Soaking overnight is best! Add a pinch of baking soda to the soaking water – it helps soften the chickpeas even more.

2. Can I use a different type of lentil instead of Masoor Dal?

You can, but the texture will be different. Toor dal (split pigeon peas) is a good substitute, but it will take a bit longer to cook.

3. How can I adjust the spice level of this curry?

Start with less red chili powder and add more to taste. You can also remove the seeds from the green chilies to reduce their heat.

4. What is the significance of ‘tadka’ in Indian cooking?

‘Tadka’ (tempering) is a technique where spices are heated in oil and then added to a dish. It infuses the dish with incredible flavour and aroma.

5. Can this curry be made in an Instant Pot?

Absolutely! Reduce the pressure cooking time to about 20-25 minutes.

6. How do I prevent the dal from sticking to the bottom of the pressure cooker?

Make sure there’s enough water and stir occasionally during the initial cooking stages. A little oil added to the water can also help.

Enjoy! I hope this Chickpea & Lentil Curry becomes a staple in your kitchen, just like it is in mine. Let me know in the comments how it turns out for you!