Chana Dal Recipe (Indian Dahl Curry)
Chana Dal is a flavorful and easy-to-make Indian vegetarian dish that your whole family will love. With simple ingredients like yellow lentils, turmeric, onions, and ginger, this delicious curry comes together quickly and effortlessly. Give it a try and bring the warm, comforting flavors of traditional Indian cuisine to your dinner table
Servings: 4 people
Calories: 328kcal
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.
Nutrition
Calories: 328kcal | Carbohydrates: 64g | Protein: 12g | Fat: 9g | Sodium: 200mg | Potassium: 875mg | Sugar: 20g
