Name: Creamy Spiced Chana Dal with Aromatic Whole Spices Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup chana dal (205 grams); 3 cups water (24 oz, divided, more or less as needed); ½ teaspoon turmeric; 1 & ¼ teaspoons salt (divided, or to taste); 6 large garlic cloves (divided, 4 whole and 2 chopped); 1 & ½ inch ginger; 1 green chili (or more for extra heat); 2 tablespoons + 2 teaspoons oil (divided, 30 ml + 10 ml, avocado oil recommended); 1 teaspoon cumin seeds; 3 whole cloves; 2 green cardamom pods; 1 & ½ inch cinnamon stick; 1 medium red onion (160 grams, chopped); 2 medium tomatoes (285 grams, chopped); ½ teaspoon coriander powder; ¼ teaspoon garam masala; ½ teaspoon Kashmiri red chili powder (for color, mild heat); 1 teaspoon kasuri methi (crushed dried fenugreek leaves); 2 tablespoons cilantro (chopped); 1 whole dried red chili; Piece of charcoal (for dhungar method, optional)

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Introduction

Chana Dal is a comforting and flavorful Indian lentil dish made from split chickpeas. With a blend of aromatic spices and a touch of smoky fragrance, it’s perfect for a hearty meal served with rice or roti.

The image shows a bright yellow pot filled with a thick, textured stew that is mainly red-orange in color with visible yellow lentils and small green herb pieces scattered on top. The stew has a slightly glossy surface with bits of green cilantro leaves spread over it and a single dark red dried chili near the center. The inside rim of the pot has orange residue indicating the stew has been cooked and stirred. The pot is placed on a surface with a white marbled texture visible around its edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup chana dal (205 grams)
3 cups water (24 oz, divided, more or less as needed)
½ teaspoon turmeric
1 ¼ teaspoons salt (divided, or to taste)
6 large garlic cloves (divided, 4 whole and 2 chopped)
1 ½ inch ginger
1 green chili (or more for extra heat)
2 tablespoons + 2 teaspoons oil (divided, 30 ml + 10 ml, avocado oil recommended)
1 teaspoon cumin seeds
3 whole cloves
2 green cardamom pods
1 ½ inch cinnamon stick
1 medium red onion (160 grams, chopped)
2 medium tomatoes (285 grams, chopped)
½ teaspoon coriander powder
¼ teaspoon garam masala
½ teaspoon Kashmiri red chili powder (for color, mild heat)
1 teaspoon kasuri methi (crushed dried fenugreek leaves)
2 tablespoons cilantro (chopped)
1 whole dried red chili
Piece of charcoal (optional, for dhungar method)

Instructions

Step 1: Rinse the chana dal thoroughly. Add it to a pressure cooker with 2 ½ cups water, turmeric, and ¾ teaspoon salt. Cook until soft—about 8-10 whistles on stove-top or 13 minutes on high pressure in an electric cooker. Let pressure release naturally.
Step 2: Crush 4 garlic cloves, ginger, and green chili together in a mortar and pestle, then set aside.
Step 3: Heat 2 tablespoons oil in a heavy-bottom pan over medium heat. Add cumin seeds, cloves, cardamom, and cinnamon stick. Sauté briefly until fragrant.
Step 4: Add chopped onion, cook for 3-4 minutes until soft and lightly colored. Stir in the pounded garlic-ginger-chili mix and cook 1-2 minutes until raw smell disappears.
Step 5: Add chopped tomatoes and ½ teaspoon salt. Cook for 7-8 minutes until very soft and fully cooked.
Step 6: Stir in coriander powder, garam masala, Kashmiri red chili powder, kasuri methi, and chopped cilantro. Cook spices for 30 seconds. For more heat, replace half the Kashmiri chili with regular chili powder.
Step 7: Add the cooked chana dal and ½ to ¾ cup water, depending on preferred consistency. Simmer on medium-low heat for 5-6 minutes, stirring occasionally.
Step 8: In a small pan, heat remaining 2 teaspoons oil over medium heat. Add chopped garlic and dried red chili (broken for extra heat). Cook about 1 minute until garlic changes color. Pour this tadka over the simmering dal and stir.
Step 9 (Optional): For smoky dhungar flavor, place a steel bowl on top of the dal. Heat charcoal until red hot and place it in the bowl. Pour oil or ghee over the charcoal to produce smoke. Immediately cover the pot with a lid and let sit for 3-5 minutes. Remove bowl and lid, then serve hot.

Tips & Variations

Soak the chana dal for 30 minutes before cooking to reduce pressure cooking time and improve digestibility.
Use ghee instead of oil for a richer flavor in the tadka.
Adjust the green chili or regular chili powder to control the heat level.
The dhungar method adds a wonderful smoky aroma but can be skipped for a quicker version.
Serve with steamed basmati rice or warm rotis for a complete meal.

Storage

Store chana dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to adjust consistency. It also freezes well for up to 1 month—thaw overnight in the fridge before reheating.

How to Serve

A silver round bowl with ornate golden handles contains a thick, orange-brown lentil stew with visible yellow lentils and small pieces of red tomato, garnished with a small sprig of fresh green cilantro in the center. The bowl is placed on a rustic brown wooden and metal tray with a piece of cloth under it, set on a white marbled surface. To the upper right, a silver spoon holds a bright red powder, with more of the powder scattered nearby. A wedge of lemon is placed to the upper left of the bowl. The overall scene has a cozy, warm feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook chana dal without a pressure cooker?

Yes, rinse and soak the dal for a few hours, then simmer in a pot with water and turmeric until soft, which can take up to an hour or more depending on the dal’s age and soaking time.

What can I substitute for kasuri methi?

If kasuri methi is unavailable, you can omit it or use a small pinch of dried fenugreek powder, but the dried leaves add a unique aroma that enhances the dish.