Creamy Spiced Chana Dal (Indian Lentil Curry) Recipe

Introduction

Chana Dal is a comforting and flavorful Indian lentil dish made from split chickpeas. It’s hearty, spiced just right, and perfect served with rice or flatbreads. This recipe highlights fragrant whole spices and a touch of smoky flavor for an authentic experience.

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)

Instructions

1. Step 1: Rinse 1 cup chana dal thoroughly. Add it to a pressure cooker with 2 ½ cups water, ½ teaspoon turmeric, and ¾ teaspoon salt. Pressure cook until soft—about 8-10 whistles on a stovetop cooker or 13 minutes on high pressure in an Instant Pot. Let the pressure release naturally.
2. Step 2: Crush 4 garlic cloves, ginger, and green chili together using a mortar and pestle. Set aside.
3. Step 3: Heat 2 tablespoons oil in a heavy-bottomed pan over medium heat. Add cumin seeds, cloves, cardamom, and cinnamon stick. Sauté briefly until fragrant.
4. Step 4: Add chopped onion and cook for 3-4 minutes until soft and slightly colored. Add the crushed garlic-ginger-chili paste and cook for 1-2 minutes until the raw aroma dissipates.
5. Step 5: Stir in chopped tomatoes and ½ teaspoon salt. Cook for 7-8 minutes until tomatoes are very soft.
6. Step 6: Add coriander powder, garam masala, Kashmiri red chili powder, kasuri methi, and cilantro. Stir and cook spices for 30 seconds. For extra heat, swap half the Kashmiri chili powder for hotter chili powder.
7. Step 7: Add the cooked chana dal along with ½ to ¾ cup water, depending on desired thickness. Simmer uncovered on medium-low for 5-6 minutes.
8. Step 8: For the tadka (tempering), heat remaining 2 teaspoons oil in a small pan. Add chopped garlic and dried red chili, and cook for 1 minute until garlic begins to brown. Pour tadka over the simmering dal and stir.
9. Step 9: (Optional) For smoky dhungar flavor: place a steel bowl on top of the dal pot. Heat charcoal until red hot, place it in the bowl, and drizzle with oil or ghee. Cover immediately and let smoke infuse for 3-5 minutes. Remove lid and bowl before serving.

Tips & Variations

• Using Kashmiri red chili powder adds vibrant color with mild heat; replace half with hotter chili powder for spiciness.
• Avocado oil or ghee works well for tempering, adding subtle richness.
• The dhungar method is optional but imparts an authentic smoky aroma that elevates the dish.
• Adjust water quantity to make the dal thicker or more soupy based on preference.

Storage

Store leftover chana dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding water if it has thickened. This dal also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chickpeas instead of chana dal?

Regular chickpeas won’t break down the same way and require much longer cooking. Chana dal is split chickpeas, which cook faster and give a creamier texture ideal for this dish.

Is the dhungar method necessary?

No, it is optional. The dhungar adds a distinctive smoky flavor but the dal is delicious even without it.

Creamy Spiced Chana Dal (Indian Lentil Curry) Recipe

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4.8 from 145 reviews

A traditional Indian dish, Chana Dal is made from split chickpeas cooked with aromatic spices, tomatoes, and onions. This recipe features a flavorful tempering of cumin, cloves, cardamom, and cinnamon, enhanced by a garlic-ginger-green chili paste and finished with a smoky dhungar technique for an authentic taste.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dal and Basic 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)

Aromatics and Spice Paste

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

Tadka and Spices

• 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)

Instructions

1. Cook the Dal: Rinse the chana dal thoroughly, then add it to a pressure cooker with 2 & ½ cups water, turmeric, and ¾ teaspoon salt. Pressure cook until soft and fully cooked—about 8-10 whistles on stovetop or 13 minutes high-pressure in an Instant Pot. Allow pressure to release naturally.
2. Prepare Garlic-Ginger-Chili Paste: Crush 4 garlic cloves, ginger, and green chili together using a mortar and pestle. Set aside for later use.
3. Sauté Whole Spices: Heat 2 tablespoons oil in a heavy-bottom pan over medium heat. Once hot, add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté briefly until fragrant.
4. Cook Onions and Spice Paste: Add chopped onions to the pan, cooking for 3-4 minutes until soft and lightly colored. Add the crushed garlic-ginger-chili paste and cook for another 1-2 minutes to remove raw smell.
5. Add Tomatoes and Salt: Stir in the chopped tomatoes and an additional ½ teaspoon salt. Cook for 7-8 minutes until tomatoes are soft and fully broken down.
6. Add Dry Spices and Herbs: Mix in coriander powder, garam masala, Kashmiri red chili powder, kasuri methi, and chopped cilantro. Cook for 30 seconds to meld the flavors.
7. Combine Cooked Dal and Simmer: Add the boiled dal to the pan along with ½ to ¾ cup water, depending on preferred consistency. Stir and simmer on medium-low heat for 5-6 minutes.
8. Prepare and Add Tadka: Heat remaining 2 teaspoons oil in a small pan over medium heat. Add the last 2 chopped garlic cloves and dried red chili (broken for extra heat). Cook for about a minute until garlic changes color. Pour this tempering over the simmering dal and stir.
9. Optional Dhungar (Smoky) Flavor: Place a steel bowl over the dal. Using tongs, heat a piece of charcoal until red hot. Place the hot charcoal in the steel bowl, pour a little oil or ghee over it to create smoke, and immediately cover the dal with a lid. Let it infuse for 3-5 minutes for a smoky aroma. Remove bowl and lid before serving.
10. Serve: Enjoy the chana dal hot, ideally with roti or rice.

Notes

• Adjust chili quantity according to heat preference.
• Use ghee instead of oil for a richer flavor in the tadka.
• The dhungar method is optional but adds authentic smokiness to the dal.
• Kasuri methi is dried fenugreek leaves that add an earthy flavor; it can be omitted if unavailable.
• Cooked dal consistency can be adjusted with additional water during simmering.

Keywords: Chana Dal, Indian lentil recipe, vegetarian dal, Indian chickpea recipe, pressure cooker dal, comforting Indian meal