Chana Dhal (Or Dal)
Submitted by ltdantrumpet
Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that’s vegan, protein-rich, and deeply spiced.
YIELD
6 servingsPREP
COOK
READY
Chana dal is one of the cornerstones of Indian home cooking. Split chickpeas simmered with turmeric and green chilies until tender, then finished with a tarka, a sizzling temper of mustard seeds, golden onion, garlic, and cayenne fried in hot oil and stirred through at the end.
The tarka is what transforms plain simmered lentils into something aromatic and complex. Covering the pan when the mustard seeds go in is important. They pop and splatter violently in hot oil, and an uncovered pan means mustard seeds on the ceiling.
Soaking the chana dal for 4 hours cuts the cooking time and helps the peas cook evenly. Without soaking, some stay hard while others turn to mush.
Chef Tips
- Keep the peas tender but not mushy. Chana dal should hold its shape, unlike softer dals that are meant to be pureed.
- Split the green chilies lengthwise so they release flavor into the cooking liquid without disappearing. Fish them out before serving if you want less heat.
- Fry the onion and garlic until truly golden, not just soft. The caramelization adds sweetness that balances the earthy lentils.
- Serve with steamed basmati rice or warm naan to soak up the broth.
Variations
Ingredients
Directions
Wash peas in cold running water.
When water runs clear set aside to soak for 4 hours.
Drain peas and put in sauce pan wit turmeric, salt, and green chilies.
Add enough water to cover by 1 inch, and bring to a boil.
Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy.
Add more water if necessary.
Meanwhile, heat corn oil in a skillet.
Add mustard seeds and cover pan.
Sauté for 2 minutes.
Uncover pan, add onion and garlic, fry until golden.
Stir in cayenne pepper and cook for 30 seconds.
Add cooked spices to the peas.
Stir cook for 2 minutes.
Serve hot.
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