Easy Indian Chana Dal Recipe (red lentil curry)
Chana dal – Indian red lentil curry is an easy-to-make dish that is comforting, nourishing, and absolutely delicious. Tender lentils cooked with turmeric and topped with sweet onions fried in ghee with ginger and green chili pepper. A great recipe for an easy family dinner.
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What is dahl and is Chana Dal a curry?
Yes, Chana dal (also spelled “dahl” or “daal”) is a type of curry. By definition, curry is a term applied to a variety of sauce-based Indian and Southeast Asian dishes.
Red lentil dal is a staple dish in Indian cuisine and is usually made from red lentils, but green lentils or mung beans can also be used. Split pulses are cooked until soft and then flavored with various spices and seasonings.
Dahl can have a thick or soupy consistency depending on your personal preferences. It is typically served over rice or with bread (such as naan or roti). While dahl is a type of curry, it is distinct in that it is centered around lentils or legumes as the main ingredient, whereas other curries may feature meats, vegetables, or other proteins.
Authentic Indian Dahl recipe
There are endless ways to make this popular Indian curry, but I’ve discovered that only a few really capture the essence of authentic dahl.
Although I wouldn’t proclaim myself an Indian cuisine expert, I am a big fan of Indian food and have read and cooked countless recipes.
This particular recipe, Chana Dal, is adapted from The Hamlyn Curry Cookbook by Meera Taneja, and in my opinion, it is the most authentic one out there.
Five reasons to try this red lentil dal recipe
Apart from this recipe being very authentic, it is also:
- Nutritious: I love this red lentil dahl because despite its simple ingredients it is very wholesome. It’s a wholesome meal that nourishes your body and your soul. It is a great addition to your weekly routine.
- Budget-Friendly: Red lentil dahl is not only nutritious but also budget-friendly. With just a handful of simple ingredients, you can create a hearty and satisfying meal that won’t break the bank.
- Quick and Easy: Red lentil dahl comes in handy on those busy weeknights when there is just no time to cook. A quick and delicious dinner with minimal effort.
- Versatile: Whether you’re a dedicated vegetarian or simply looking to incorporate more plant-based meals into your diet, red lentil dahl fits the bill. See the VARIATIONS section below to see how you can customize it according to your preferences.
- Delicious: Last but not least this lentil stew tastes really good. The warm and aromatic flavors of red lentil dahl offer pure comfort with every spoonful. Its creamy texture and soul-soothing qualities make it the perfect dish to enjoy on chilly days or whenever you’re craving a cozy and nourishing meal.
Ingredients for Indian red lentils dahl
This easy-to-make Indian lentil dish requires only a few basic ingredients:
- Red Lentils: Red lentils, also known as chana dal, are a staple in Indian cuisine and are the main ingredient of this delicious Indian curry. They cook quickly and turn soft and creamy when boiled, making them perfect for dahl.
- Turmeric Powder: This vibrant yellow spice adds not only color but also a warm and earthy flavor to the dahl. It’s known for its anti-inflammatory properties and is a key ingredient in many Indian dishes.
- Water: The liquid base for cooking the lentils.
- Ghee (or substitute with butter or olive oil): Ghee is clarified butter and is commonly used in Indian cooking. It adds richness and depth to the dahl.
- Cumin Seeds: Cumin seeds are a fragrant spice that releases a wonderful aroma when toasted. They provide an earthy and slightly nutty taste that enhances the overall flavor of the dahl.
- Brown Onion.
- Fresh Ginger.
- Green Chili Pepper: Adding a touch of heat, green chili pepper brings a subtle spiciness to the dahl. Don’t worry, the dahl won’t be too spicy, just make sure to remove the seeds.
- Fresh cilantro (coriander)
Find the full list of ingredients for Chana Dal in the recipe card below
How to make Chana Dal
To make red lentil dahl follow these simple steps:
- Rinse the red lentils: Start by thoroughly rinsing the red lentils under cold water until the water runs clear. This helps remove excess starch and ensures a smoother texture in your dahl.
- Cook the lentils: In a medium-sized pot, combine the rinsed red lentils and water. Add turmeric powder and sea salt to the pot and give it a stir. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a gentle simmer. Let the lentils cook for about 20-25 minutes or until they are tender and fully cooked.
- Prepare the onions: While the lentils are cooking, heat ghee, butter, or olive oil in a frying pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Add the finely chopped brown onion and sauté until the onion turns golden brown and caramelized.
- Aromatics: Stir in the finely chopped ginger and green chili pepper into the fried onions. Sauté for an additional minute until the aromatics release their flavors and become fragrant.
- Combine and simmer: Once the red lentils are fully cooked, carefully pour the onion and spice mixture into the lentil pot. Stir everything together, allowing the flavors to meld. Season with salt. If the dahl seems too thick, you can add a little water or vegetable stock to achieve your desired consistency.
- Garnish and serve: Ladle the prepared Indian red lentil dahl into serving bowls. Garnish each bowl with a generous sprinkling of fresh cilantro leaves and serve.
How to serve Indian Lentil Dal
- Classic Rice and Dahl Combo: Serve a generous ladle of the Chana dal on a bed of steamed basmati rice. The fluffy rice pairs perfectly with the creamy dahl, creating a delicious and comforting meal. Garnish with fresh cilantro and a squeeze of lemon juice for a burst of flavor. Learn how to cook perfect basmati rice on the stove.
- Dahl and Roti. Another classic Indian meal combination is to serve the red lentil dahl with warm and soft roti or naan bread. Roti, a traditional Indian flatbread, complements the dahl perfectly, allowing you to scoop up the flavorful lentils with each delicious bite. Tear off pieces of roti and use them to scoop up the dahl, it tastes soo good!
- Dahl Topped with Yogurt: Top each serving of dahl with a dollop of Greek yogurt. Sprinkle with a pinch of cumin powder for an extra layer of taste.
- Side dish. Chana dal makes an excellent side dish. Try it with my chicken madras or the easy easy lemon garlic chicken thighs
Variations
- Make it vegan. Use coconut oil or olive instead of ghee to make this vegan lentil dahl
- Red Lentil Dahl with coconut milk: Infuse your red lentil dahl with the rich and creamy flavors of coconut. Simply add 1/2 cup of coconut milk to the lentils while they are cooking.
- Vegetable Stock-Infused Red Lentil Dahl. Cook your lentils in vegetable stock instead of water. It will add some extra flavors and more nutrients. Win-win.
How to store lentil dal
Store. This simple dish makes a great meal prep. Follow these easy steps to store dahl and enjoy a delicious and hassle-free meal during those busy weeknights.
Allow the red lentil dahl to cool down to room temperature before storing it. Transfer it into an airtight container. Store the container in the refrigerator for up to 3-4 days.
Freezing: If you would like to freeze the dahl for later use, portion it into individual servings and place them in freezer-safe containers or resealable freezer bags. Label each container with the date and name. Freeze for up to 3 months.
Thawing and Reheating: To use frozen dahl, transfer it to the refrigerator the night before to defrost naturally. Reheat the dahl gently on the stovetop or in the microwave, adding a splash of water or broth to restore its consistency if necessary. Stir occasionally to ensure even heating.
Serve and enjoy: Add some fresh herbs, lemon juice, or a drizzle of ghee before serving.
I hope you enjoy this popular Indian dish as much as we do, and if you do, please give me a star rating and leave a comment below. It will help others and make me very happy to hear from you.
Happy cooking!
Chana Dal Recipe (Indian Dahl Curry)
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Ingredients
- 1 cup Indian Chana dal or split yellow lentils
- 1/2 teaspoon turmeric
- 2½ cups water
- 1 tablespoon ghee or butter You can use coconut oil or olive oil to make the dahl vegan.
- 1 small onion finely chopped
- 1 teaspoon cumin seeds
- 1 cm fresh ginger finely chopped or grated
- 3 cm green chili seeds removed and finely chopped
- 2 tablespoons fresh coriander leaves finely chopped
Instructions
- Rinse the red lentils: Start by thoroughly rinsing the lentils under cold water until the water runs clear to remove excess starch and dirt.
- Cook the lentils: In a medium-sized pot, combine the rinsed lentils and water. Add turmeric powder and sea salt to the pot and give it a stir. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a gentle simmer. Let the lentils cook for about 20-25 minutes or until they are tender and fully cooked.
- Prepare the onions: While the lentils are cooking, heat ghee, butter, or olive oil in a frying pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Add the finely chopped brown onion and sauté until the onion turns golden brown and caramelized.
- Flavors: Stir in the finely chopped ginger and green chili pepper into the fried onions. Sauté for an additional minute until the aromatics release their flavors and become fragrant.
- Combine: Once the lentils are fully cooked, carefully pour the onion and spice mixture into the lentil pot. Stir everything together, allowing the flavors to meld. Season with salt. If the dahl seems too thick, you can add a little water or vegetable stock to achieve your desired consistency.
- Garnish and serve: Ladle the prepared Indian lentil dahl into serving bowls. Garnish each bowl with a generous sprinkling of fresh cilantro leaves and serve.
Notes
- Adjusting Spice Level: If you prefer a milder dish, you can omit or reduce the amount of green chili pepper. For extra heat, consider adding more or using a spicier variety of chili.
- Consistency: If the dal is too thick, you can thin it out with a bit of water or vegetable stock. If it’s too thin, let it simmer uncovered for a few more minutes to thicken.
- Ghee Substitute: If you don’t have ghee, you can use butter or olive oil instead. Each will give a slightly different flavor, but all work well in this recipe.
- Make It Ahead: Chana Dal tastes even better the next day as the flavors continue to develop. It’s a great dish to make in advance and reheat when needed.
- Freezing Tips: This dish freezes well. Just cool it completely before transferring it to a freezer-safe container. Defrost overnight in the refrigerator before reheating.
- Serving Suggestions: Serve with basmati rice or Indian bread like naan or roti for a complete meal. A dollop of Greek yogurt on top adds a cool, creamy contrast to the warm spices.
Mmhhh, sieht so lecker aus, werde es ausprobieren.