Radish Chana Dal Recipe – Authentic South Indian Relish

Last Updated on 2 months by Neha Deshmukh

Radish Chana Dal Recipe – Authentic South Indian Relish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Radish Chana Dal. It’s a vibrant, flavorful relish from South India that’s surprisingly easy to make. I first stumbled upon this when visiting my aunt in Tamil Nadu, and I’ve been hooked ever since. It’s the perfect accompaniment to a simple rice and ghee meal, and honestly, it just brightens up any plate!

Why You’ll Love This Recipe

This radish chana dal isn’t just delicious; it’s a little burst of South Indian sunshine. It’s quick to whip up – ready in under 30 minutes – and the flavors are just incredible. The slight peppery bite of the radish, combined with the nutty lentils and tangy tamarind, is a match made in heaven. Plus, it’s a fantastic way to use radishes, which sometimes get overlooked!

Ingredients

Here’s what you’ll need to create this delightful relish:

• 1 cup shredded white radish
• 1 onion, finely chopped
• 2 teaspoons peanut oil (about 30ml)
• 2 tablespoons chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• 3 dry red chillies
• ¼ cup fresh shredded coconut (about 30g)
• 1 gooseberry size piece of tamarind
• ½ teaspoon salt (about 3g)
• 1 garlic clove
• ¼ teaspoon hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Radish: We’ll get into radish varieties later, but any crisp radish will work beautifully.
• Dals: Chana dal and urad dal are staples in South Indian cooking. They add a lovely texture and nutty flavor.
• Red Chillies: Adjust the number of red chillies based on your spice preference.
• Coconut: Freshly shredded coconut is best, but unsweetened desiccated coconut works in a pinch.
• Tamarind: This is key for that signature tangy flavor.
• Hing (Asafoetida): Don’t skip this! It adds a unique umami flavor.

Radish Varieties & Selection

While white radish is traditional, you can experiment! Daikon radish works wonderfully, offering a similar crispness. Look for radishes that are firm and heavy for their size. Avoid any that are soft or have blemishes.

The Significance of Hing (Asafoetida) in South Indian Cuisine

Hing, or asafoetida, is a bit of an unsung hero in South Indian cooking. It has a pungent aroma in its raw form, but when cooked, it transforms into a savory, umami-rich flavor. It’s also believed to aid digestion – a bonus!

Regional Variations in Dal Usage

You’ll find dals used in so many different ways across South India. From hearty sambars to crispy vadas, lentils are a cornerstone of the cuisine. Each region has its own unique way of tempering and combining them with spices.

Coconut – Fresh vs. Dried

Fresh coconut is always a treat, adding a beautiful sweetness and aroma. However, dried, unsweetened coconut is a perfectly acceptable substitute. If using dried, you might want to soak it in a little warm water for 10 minutes to soften it up.

Tamarind – Balancing Sweetness and Sourness

Tamarind provides that essential tangy counterpoint to the spice and richness of the dish. The amount you use will depend on its sourness, so start with a small piece and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, shred the radish and set it aside.
2. Heat 1 teaspoon of oil in a pan and sauté the onions and radish for about 5 minutes, until they soften slightly. Then, remove from the heat and let it cool.
3. In the same pan, heat the remaining oil. Add the chana dal, urad dal, and dry red chillies. Sauté until the dals turn golden brown and fragrant – this usually takes about 3-5 minutes. Be careful not to burn them! Remove from heat and let it cool.
4. Now for the magic! In a blender, combine the sautéed vegetables, fried lentils, coconut, tamarind, salt, garlic, and hing.
5. Grind everything into a smooth paste. You might need to add a tablespoon or two of water to help it blend.
6. Serve immediately with steamed rice and a dollop of ghee. It’s also delicious with a side of yogurt!

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Right Consistency: You want a thick, relish-like consistency. If it’s too thick, add a little water. If it’s too thin, add a bit more coconut.
• Tempering Techniques for Enhanced Flavor: While this recipe doesn’t involve a traditional tempering, you can certainly add one! Heat a teaspoon of oil, add mustard seeds, and let them splutter before adding curry leaves. Pour this over the relish for an extra layer of flavor.
• Working with Hing (Asafoetida): A little goes a long way! It has a strong flavor, so start with ¼ teaspoon and adjust to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce the number of red chillies for a milder flavor, or add more for a fiery kick. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations (Pongal, Onam): This relish is often served as part of festive meals during Pongal and Onam.

Serving Suggestions

This radish chana dal is incredibly versatile. It’s fantastic with:

• Steamed rice and ghee
• Idli and dosa
• Roti or chapati
• As a side dish with any South Indian meal

Storage Instructions

You can store leftover radish chana dal in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

What is the best type of radish to use for this recipe? White radish or daikon radish are both excellent choices.

Can I use tamarind paste instead of a gooseberry-sized piece? Yes, you can! Use about 1-2 teaspoons of tamarind paste, adjusting to taste.

What if I don’t have asafoetida (hing)? Is there a substitute? It’s hard to perfectly replicate the flavor of hing, but a pinch of garlic powder or onion powder can add some umami.

How can I adjust the spice level of this relish? Simply adjust the number of red chillies.

Can this be made ahead of time, and if so, how long will it keep? Yes, you can make it a day ahead. Store it in the refrigerator in an airtight container.

Is this dish typically served hot or cold? It’s usually served at room temperature, but some people enjoy it slightly warm.

Enjoy making this delicious and authentic South Indian relish! Let me know how it turns out in the comments below.