Spicy Maharashtrian Chana Dal with Aromatic Spices Recipe

Introduction

Chana Dal is a comforting and hearty Indian dish made from split chickpeas simmered with aromatic spices and herbs. Its rich flavors and creamy texture make it perfect for a satisfying meal alongside rice or roti.

Ingredients

• 1 cup chana dal (205 grams)
• 3 cups water (24 oz, divided, more or less as needed)
• ½ teaspoon turmeric
• 1 & ¼ teaspoons salt (divided, or to taste)
• 6 large garlic cloves (divided, 4 whole and 2 chopped)
• 1 & ½ inch ginger
• 1 green chili (or use more for extra heat)
• 2 tablespoons + 2 teaspoons oil (divided, 30 ml + 10 ml, avocado oil recommended)
• 1 teaspoon cumin seeds
• 3 whole cloves
• 2 green cardamom pods
• 1 & ½ inch cinnamon stick
• 1 medium red onion (160 grams, chopped)
• 2 medium tomatoes (285 grams, chopped)
• ½ teaspoon coriander powder
• ¼ teaspoon garam masala
• ½ teaspoon Kashmiri red chili powder (for color, mild heat)
• 1 teaspoon kasuri methi (crushed, dried fenugreek leaves)
• 2 tablespoons cilantro (chopped)
• 1 whole dried red chili
• Piece of charcoal (for dhungar method, optional)

Instructions

1. Step 1: Rinse the chana dal well. Add it to a pressure cooker with 2 & ½ cups water, turmeric, and ¾ teaspoon salt. Pressure cook until soft—about 8-10 whistles on a stovetop or 13 minutes on high pressure in an electric pressure cooker. Allow pressure to release naturally.
2. Step 2: Crush 4 garlic cloves, ginger, and green chili together using a mortar and pestle. Set aside.
3. Step 3: Heat 2 tablespoons oil in a heavy-bottomed pan over medium heat. Add cumin seeds, cloves, cardamom, and cinnamon stick. Sauté briefly until fragrant.
4. Step 4: Add chopped onion and cook for 3-4 minutes until soft and lightly colored. Stir in the crushed garlic-ginger-chili mixture and cook 1-2 minutes until the raw smell dissipates.
5. Step 5: Add chopped tomatoes and ½ teaspoon salt. Cook for 7-8 minutes until tomatoes are very soft and cooked through.
6. Step 6: Stir in coriander powder, garam masala, Kashmiri red chili powder, kasuri methi, and chopped cilantro. Adjust chili powder for more heat if desired. Cook spices for 30 seconds.
7. Step 7: Add the cooked chana dal and ½ to ¾ cup water depending on preferred consistency. Simmer on medium-low heat for 5-6 minutes, stirring occasionally.
8. Step 8: For the tadka, heat the remaining 2 teaspoons oil in a small pan. Add the remaining chopped garlic and dried red chili (broken if you want extra heat). Cook for about one minute until the garlic lightens in color. Pour this tadka over the simmering dal and stir.
9. Step 9 (Optional): For a smoky flavor using the dhungar method, place a steel bowl on top of the dal. Heat a piece of charcoal over direct flame until red hot. Using tongs, place the charcoal in the bowl and pour a little oil or ghee over it. Immediately cover the pan with a lid to trap the smoke. Let it sit for 3-5 minutes before removing the lid and charcoal bowl. Serve hot with roti or rice.

Tips & Variations

• Use regular chili powder instead of Kashmiri red chili powder for a spicier dal.
• Adjust water quantity to get your preferred dal consistency—from thick to soup-like.
• If you don’t have a pressure cooker, soak the dal for a few hours and simmer for about 45 minutes until soft.
• Adding a dollop of ghee to the tadka enhances aroma and richness.
• The dhungar (smoke) method is optional but adds a delicious smoky depth to the dal.

Storage

Store leftover chana dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened. This dal also freezes well for up to 1 month; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of chana dal?

Canned chickpeas won’t provide the same texture or flavor as split chana dal. For best results, use dried chana dal and cook it as directed.

How spicy is this dish?

This recipe has mild to moderate heat, which can be adjusted by increasing green chilies or substituting Kashmiri chili powder with regular chili powder for more spiciness.

Spicy Maharashtrian Chana Dal with Aromatic Spices Recipe

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★★★★★

4.6 from 80 reviews

Chana Dal is a comforting and flavorful Indian lentil dish made from split chickpeas cooked with aromatic spices, tomatoes, and a ginger-garlic-green chili paste. The recipe features a slow simmered dal base with a tempering of whole spices and garlic tadka, optionally enhanced by the traditional smoky dhungar method for a deep, smoky aroma. Perfect served with roti or rice, this protein-rich dal is both nutritious and satisfying.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup chana dal (205 grams)
• 3 cups water (24 oz, divided, more or less as needed)
• ½ teaspoon turmeric
• 1 & ¼ teaspoons salt (divided, or to taste)
• 6 large garlic cloves (divided, 4 whole and 2 chopped)
• 1 & ½ inch ginger
• 1 green chili (or more for extra heat)
• 1 medium red onion (160 grams, chopped)
• 2 medium tomatoes (285 grams, chopped)
• 2 tablespoons cilantro (chopped)

Spices and Seasonings

• 2 tablespoons + 2 teaspoons oil (divided, 30 ml + 10 ml; avocado oil recommended)
• 1 teaspoon cumin seeds
• 3 whole cloves
• 2 green cardamom pods
• 1 & ½ inch cinnamon stick
• ½ teaspoon coriander powder
• ¼ teaspoon garam masala
• ½ teaspoon Kashmiri red chili powder (for color, mild heat)
• 1 teaspoon kasuri methi (crushed, dried fenugreek leaves)
• 1 whole dried red chili

Optional

• Piece of charcoal (for dhungar smoking method)

Instructions

1. Cook the Dal: Rinse the chana dal thoroughly and add it to a pressure cooker with 2 & ½ cups water, turmeric, and ¾ teaspoon salt. Pressure cook until the dal is soft — about 8-10 whistles on stovetop or 13 minutes on high pressure in an Instant Pot. Allow natural pressure release.
2. Prepare Ginger-Garlic-Chili Paste: While the dal cooks, crush 4 garlic cloves, ginger, and green chili together in a mortar and pestle until it forms a coarse paste. Set aside.
3. Sauté Whole Spices: Heat 2 tablespoons oil in a heavy-bottomed pan over medium heat. Add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté briefly until aromatic.
4. Cook Onions and Paste: Add chopped onions and cook for 3-4 minutes until soft and beginning to color. Add the ginger-garlic-green chili paste and cook for 1-2 minutes until the raw smell disappears.
5. Cook Tomatoes and Salt: Add chopped tomatoes along with ½ teaspoon salt. Stir and cook for 7-8 minutes until tomatoes become very soft.
6. Add Dry Spices and Herbs: Stir in coriander powder, garam masala, Kashmiri red chili powder, kasuri methi, and cilantro. If more heat is desired, substitute half of the Kashmiri chili powder with hotter chili powder. Cook spices for 30 seconds to release flavors.
7. Combine Dal and Simmer: Add the cooked chana dal along with ½ to ¾ cup water depending on desired consistency. Stir and let the dal simmer gently for 5-6 minutes on medium-low heat for flavors to meld.
8. Prepare Tadka (Tempering): Heat the remaining 2 teaspoons oil (or ghee) in a small pan on medium heat. Add the remaining chopped garlic and dried red chili, cooking for about 1 minute until garlic starts to brown. Pour this tadka over the simmering dal and stir well.
9. Optional Dhungar (Smoking) Method: Place a small steel bowl on top of the dal pot. Heat a charcoal piece over direct flame until red-hot, then place it in the bowl. Pour oil or ghee on the charcoal to generate smoke. Immediately cover the pot with a lid to trap smoky aroma for 3-5 minutes. Remove the lid and bowl before serving.
10. Serve: Enjoy the hot smoky chana dal with fresh roti or steamed rice for a hearty meal.

Notes

• The Kashmiri red chili powder adds beautiful color with mild heat; adjust chili quantity based on spice preference.
• The dhungar smoking method is optional but adds a unique smoky flavor that elevates the dish.
• Use ghee for tadka if a richer flavor is desired instead of oil.
• For a thinner consistency, add more water during the simmering stage.
• Leftover dal can be refrigerated for up to 3 days and reheated with additional water if needed.

Keywords: Chana Dal, Indian Lentils, Dal Recipe, Indian Vegan Dish, Lentil Curry, Spiced Lentils, Vegetarian Indian Food