📝 About This Recipe
This luxurious spread reimagines the humble split chickpea as a sophisticated, silky dip inspired by the vibrant flavors of the Indian subcontinent. Unlike traditional hummus, Chana Dal offers a deeper, nuttier profile that is beautifully enhanced by a 'tadka'—a finishing drizzle of hot ghee infused with toasted spices. It is the perfect fusion of rustic comfort and gourmet elegance, making it an unforgettable centerpiece for any mezze platter.
🥗 Ingredients
The Legume Base
- 1 cup Chana Dal (split Bengal gram, rinsed and soaked)
- 3 cups Water (for boiling)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1 piece Bay Leaf (dried)
The Flavor Infusion
- 3 tablespoons Tahini (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3 cloves Garlic (roasted or raw for a sharper bite)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Cumin Powder (toasted)
The Tempered Topping (Tadka)
- 2 tablespoons Ghee or Avocado Oil (for high-heat tempering)
- 1 teaspoon Cumin Seeds (whole)
- 1/2 teaspoon Smoked Paprika (for garnish)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1/2 teaspoon Red Chili Flakes (optional, for heat)
👨🍳 Instructions
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1
Thoroughly rinse the chana dal under cold running water until the water runs clear. Soak the dal in 3 cups of water for at least 4 hours, or overnight, to ensure even cooking.
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2
Drain the soaking water and place the dal in a heavy-bottomed pot or pressure cooker. Add 3 cups of fresh water, the turmeric powder, and the bay leaf.
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3
Bring to a boil over medium-high heat. Skim off any white foam that rises to the surface with a spoon to ensure a clean flavor.
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4
Reduce heat to low, cover partially, and simmer for 35-45 minutes. The dal is ready when a grain can be easily mashed between your thumb and forefinger but isn't completely disintegrated.
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5
Drain the cooked dal, reserving about 1/2 cup of the golden cooking liquid. Discard the bay leaf.
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6
Transfer the warm dal to a high-speed blender or food processor. Add the tahini, lemon juice, garlic cloves, sea salt, and toasted cumin powder.
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7
Begin blending on low speed, slowly drizzling in the extra virgin olive oil. This creates a stable emulsion for a creamy texture.
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8
If the spread is too thick, add the reserved cooking liquid one tablespoon at a time until you reach your desired 'dip' consistency.
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9
Taste the spread and adjust the salt or lemon juice if needed. The flavor will deepen as it cools.
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10
Spread the mixture onto a shallow serving bowl, using the back of a spoon to create decorative swirls and 'wells' to catch the topping.
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11
Prepare the 'Tadka': In a small skillet, heat the ghee or oil over medium heat until shimmering. Add the whole cumin seeds and let them sizzle for 30 seconds until fragrant and slightly darkened.
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12
Remove the skillet from heat and immediately stir in the red chili flakes and smoked paprika (this prevents the spices from burning).
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13
Pour the hot, aromatic oil over the spread. Garnish with fresh chopped cilantro and serve immediately while the oil is still fragrant.
💡 Chef's Tips
Soaking the dal is non-negotiable; it ensures the starch breaks down properly for a smooth finish. For a smokier flavor, roast your garlic cloves in their skins in a dry pan before peeling and blending. If you prefer a chunkier, rustic texture, pulse the blender rather than running it continuously. To make it vegan, simply substitute the ghee in the topping for a high-quality neutral oil like avocado or grapeseed oil. Always serve at room temperature or slightly warm; refrigeration firms up the dal and mutes the delicate spices.
🍽️ Serving Suggestions
Serve with warm, charred garlic naan or crispy pita chips for a classic pairing. Use as a protein-rich base for a veggie wrap featuring roasted red peppers and arugula. Pairs beautifully with a crisp, dry Riesling or a refreshing cucumber-mint cooler. Serve alongside a platter of crunchy raw vegetables like radishes, Persian cucumbers, and heirloom carrots. Top with a dollop of Greek yogurt or labneh for an extra layer of cooling creaminess.