Creamy Spiced Chana Dal (Indian Lentil Curry) Recipe
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.
- 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
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
- 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.
- Prepare Garlic-Ginger-Chili Paste: Crush 4 garlic cloves, ginger, and green chili together using a mortar and pestle. Set aside for later use.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
