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Creamy Spiced Chana Dal with Aromatic Whole Spices Recipe

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★★★★★

5 from 60 reviews

Chana Dal is a hearty and flavorful Indian lentil dish made with split chickpeas simmered with aromatic spices, fresh garlic, ginger, and chili, finished with a tempering of fried garlic and dried red chili. Optional smoky dhungar technique adds a unique depth of flavor, making it perfect for serving with roti or rice.

Ingredients

Scale

Dal 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)

Paste Ingredients

  • 6 large garlic cloves (divided, 4 whole and 2 chopped)
  • 1 & ½ inch ginger
  • 1 green chili (or more for extra heat)

Spices and Herbs

  • 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

Optional

  • Piece of charcoal (for dhungar method, optional)

Instructions

  1. Pressure Cook Dal: Rinse 1 cup chana dal thoroughly and add to a pressure cooker with 2 & ½ cups water, ½ teaspoon turmeric, and ¾ teaspoon salt. Cook until soft; about 8-10 whistles on stove-top or 13 minutes on high pressure in an Instant Pot. Allow natural pressure release.
  2. Prepare Garlic-Ginger-Chili Paste: Crush 4 garlic cloves, ginger, and green chili together in a mortar and pestle till combined. Set aside.
  3. Toast Whole Spices: Heat 2 tablespoons oil in a heavy-bottomed pan over medium heat. Add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté briefly until fragrant.
  4. Sauté Onions & Paste: Add chopped onion to the pan and cook for 3-4 minutes till softened and lightly browned. Add the prepared garlic-ginger-chili paste and cook 1-2 minutes until raw aroma dissipates.
  5. Cook Tomatoes: Add chopped tomatoes and ½ teaspoon salt. Stir and cook for 7-8 minutes until tomatoes are very soft and pulpy.
  6. Add Dry Spices & Herbs: Mix in coriander powder, garam masala, Kashmiri red chili powder, kasuri methi, and chopped cilantro. Cook for 30 seconds to let spices bloom.
  7. Simmer Dal: Add the cooked chana dal plus ½ to ¾ cup water to desired consistency. Stir well and let simmer on medium-low heat for 5-6 minutes to blend flavors.
  8. Prepare Tadka (Tempering): Heat remaining 2 teaspoons oil in a small pan. Add chopped garlic and dried red chili; fry for 1 minute till garlic changes color. Pour this tadka over the simmering dal and stir well.
  9. Optional Dhungar (Smoking) Method: Place a small steel bowl over the dal pot. Heat a piece of charcoal until red hot and place it in the bowl. Drizzle oil or ghee on the charcoal, immediately cover with a lid to trap smoke. Let it infuse for 3-5 minutes before removing the lid and the bowl. Serve hot with roti or rice.

Notes

  • Adjust water for dal consistency; thicker or more soupy as per preference.
  • Replacing half Kashmiri chili powder with regular chili powder increases heat.
  • The dhungar smoking method adds a distinct smoky flavor; optional step.
  • Use avocado oil or ghee for best flavor in tadka.
  • Can be cooked entirely on stovetop or using an Instant Pot pressure cooker.
  • Soaking chana dal for 30 minutes beforehand reduces cooking time but is optional.

Keywords: Chana Dal, Indian Lentil Curry, Indian Dal Recipe, Spiced Lentils, Vegetarian Indian Food, Smoky Dal, Dhungar Recipe

Find it online: https://trendytasterecipes.com/creamy-spiced-chana-dal-with-aromatic-whole-spices-recipe/