📝 About This Recipe
This comforting North Indian classic features split desi chickpeas transformed into a velvety, protein-rich stew infused with turmeric and ginger. The soul of the dish lies in the 'Tadka'—a final tempering of ghee, toasted cumin, and aromatic garlic that creates a layered, smoky depth. It is a quintessential plant-based staple that balances earthy textures with vibrant, warming spices for a truly nourishing meal.
🥗 Ingredients
The Lentil Base
- 1 cup Chana Dal (split bengal gram, rinsed and soaked for 30-60 minutes)
- 3 cups Water (for boiling)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
The Masala Base
- 2 tablespoons Ghee or Avocado Oil (use oil for a vegan version)
- 1 medium Red Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 1 large Roma Tomato (finely diced)
- 2 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala (added toward the end)
The Tempering (Tadka) & Garnish
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 3 pieces Garlic Cloves (thinly sliced)
- 2 pieces Dried Red Chilies (whole)
- 1/8 teaspoon Hing (asafetida)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1/2 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Rinse the chana dal under cold water until the water runs clear. Soak the dal in 2 cups of water for at least 30-40 minutes; this ensures even cooking and better digestion.
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2
Drain the soaking water. In a heavy-bottomed pot or pressure cooker, add the soaked dal, 3 cups of fresh water, turmeric, and salt.
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3
If using a regular pot, bring to a boil, then simmer on low-medium heat for 35-40 minutes until the dal is soft but still holds its shape. If using a pressure cooker, cook for 4-5 whistles.
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4
While the dal cooks, heat 2 tablespoons of ghee or oil in a separate large pan over medium heat.
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5
Add the finely chopped onions and sauté for 8-10 minutes until they turn a deep golden brown. Do not rush this, as caramelized onions provide the base flavor.
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6
Stir in the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
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7
Add the diced tomatoes along with the coriander powder and Kashmiri chili powder. Cook until the tomatoes soften and the oil begins to separate from the masala.
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8
Check the cooked dal; it should be mashable between two fingers but not a complete puree. Pour the cooked dal (including its liquid) into the masala pan.
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9
Stir well to combine. If the dal is too thick, add 1/2 cup of hot water. Simmer on low heat for 5-7 minutes to let the flavors meld.
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10
Stir in the garam masala and half of the chopped cilantro. Turn off the heat and cover the pot.
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11
Prepare the Tadka: Heat 1 tablespoon of ghee in a small tempering pan. Once hot, add cumin seeds and let them sizzle. Add the sliced garlic, dried red chilies, and hing.
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12
Fry the garlic in the tempering pan until it turns golden brown and aromatic. Immediately pour this sizzling oil over the cooked dal.
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13
Cover the pot immediately for 2 minutes to trap the smoky aromas of the tempering.
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14
Finish with a squeeze of lemon juice and the remaining fresh cilantro. Serve hot.
💡 Chef's Tips
Soaking the dal is non-negotiable; it reduces cooking time and ensures the lentils are creamy rather than chalky. Always use hot water if you need to thin the dal during the final simmer to maintain the temperature and texture. For a truly authentic smoky flavor (Dhuan), you can place a small piece of burning charcoal in a bowl on top of the dal, drizzle ghee on it, and seal the lid for 3 minutes. If you prefer a creamier texture, lightly mash a small portion of the lentils against the side of the pot with your spoon. To make it vegan, simply substitute the ghee with a neutral oil or coconut oil for a slightly different but delicious profile.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice or Jeera (cumin) rice. Pair with buttery Garlic Naan or crisp Tandoori Roti for scooping up the thick dal. A side of Kachumber salad (diced cucumber, tomato, and onion with lemon) adds a refreshing crunch. Serve with a dollop of Greek yogurt or a side of mango pickle for a tangy contrast. A chilled glass of salty Lassi makes for the perfect traditional beverage pairing.