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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/spicy-maharashtrian-chana-dal-with-aromatic-spices-recipe/