Sweet Corn & Chana Dal Recipe – Authentic Indian Steamed Snack

Last Updated on 2 months by Neha Deshmukh

Sweet Corn & Chana Dal Recipe – Authentic Indian Steamed Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sweet Corn & Chana Dal. It’s a delightful little snack, packed with flavour and surprisingly easy to make. I first stumbled upon this recipe during a visit to my aunt’s place, and it’s been a family favourite ever since. It’s the perfect blend of sweet, savoury, and a little bit of spice. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another snack; it’s a little burst of Indian flavours. It’s wonderfully textured – the slight crunch of the corn with the soft, comforting chana dal. Plus, the steaming process keeps it light and healthy. It’s a fantastic option when you’re craving something satisfying but don’t want anything too heavy. And honestly, it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups Sweet Corn (Makyache Dane)
• 0.5 cup Split Chickpeas (Chana Dal)
• 1 teaspoon Green Chili paste
• 0.75 teaspoon Sugar
• 1 teaspoon Lemon juice
• 2 tablespoons Scraped Fresh Coconut
• 1 tablespoon Coriander leaves Chopped
• 2 tablespoons Oil
• 0.25 teaspoon Mustard Seeds
• 0.25 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 2 pinch Asafoetida (Hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Sweet Corn (Makai/Makyache Dane): Fresh is best, of course! But frozen sweet corn works beautifully too (see FAQs for more on that). The sweetness of the corn is key to balancing the savoury flavours.
• Split Chickpeas (Chana Dal): Soaking is essential for a good texture. We want them soft, not crunchy! I usually soak mine for at least 4-6 hours.
• Asafoetida (Hing): This little pinch adds a wonderful depth of flavour. It’s a staple in Indian cooking, and it really elevates the tempering. Different regions have slightly different tempering styles – some add curry leaves, others a touch of red chilli powder. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, soak your split chickpeas (chana dal) in plenty of water for 4-6 hours. Once they’re nice and plump, drain them well.
2. Now, coarsely grind the sweet corn kernels in a mixer. Don’t add any water – we want a slightly textured grind, not a paste.
3. Grind the soaked chickpeas separately to a coarse texture as well. Again, no water needed!
4. Time to cook the chickpeas! Pressure cook the ground chickpeas without any water for 1 whistle, then reduce the flame to low and cook for another 5-6 minutes. Let the pressure release naturally.
5. While the chickpeas are cooking, heat the oil in a pan. Add the mustard seeds and cumin seeds. Once they start to splutter, add the turmeric powder, asafoetida (hing), and green chili paste. Sauté for a few seconds until fragrant.
6. Add the ground corn and cooked chickpeas to the pan. Mix everything really well to combine.
7. Cover the pan and let it steam for 3-4 minutes. This helps all the flavours meld together beautifully.
8. Finally, stir in the sugar, salt, lemon juice, coconut, and coriander. Simmer for another 2 minutes, and you’re done!

Expert Tips

• Don’t overcook the chickpeas! They should be soft but still hold their shape.
• Taste as you go! Adjust the sugar, salt, and lemon juice to your liking.
• Fresh coconut really makes a difference, but you can use desiccated coconut in a pinch.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure your asafoetida doesn’t contain any wheat flour (some brands do).
• Spice Level Adjustment: If you like things a little hotter, add a pinch of red chilli powder to the tempering. My friend, Priya, always adds a finely chopped green chilli directly into the mix.
• Festival Adaptations: This makes a wonderful offering during Ganesh Chaturthi or Navratri. It’s a light and flavourful option that’s perfect for fasting.

Serving Suggestions

Serve this Sweet Corn & Chana Dal hot, garnished with a little extra fresh coconut and coriander. It’s delicious on its own as a snack, or you can serve it as a side dish with your favourite Indian meal. It pairs beautifully with a cup of chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What is the best way to soak Chana Dal for optimal texture? Soaking in plenty of water for at least 4-6 hours is key. You can even soak it overnight for extra softness.
• Can I use frozen sweet corn in this recipe? Absolutely! Just thaw it completely and pat it dry before grinding.
• What is Hing and can I substitute it? Hing (asafoetida) has a unique pungent flavour. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.
• How can I adjust the sweetness level in this dish? Start with the recommended amount of sugar and then add more, a little at a time, until you reach your desired sweetness.
• Is this recipe suitable for those with nut allergies, considering the coconut? Unfortunately, no. The coconut is a key ingredient. You could potentially omit it, but it will change the flavour profile significantly.