Spicy Chana Dal
Discover the comforting warmth of Spicy Chana Dal—a protein-packed Indian dish that’s as flavorful as it is wholesome. This recipe transforms tender split chickpeas into a vibrant curry bursting with aromatic spices like cumin, mustard seeds, and garam masala. Slowly simmered with golden caramelized onions, juicy tomatoes, and a hint of green chili, this dish offers the perfect balance of heat and earthiness. Finished with a sprinkle of fresh cilantro and a squeeze of lemon juice, Spicy Chana Dal is incredibly versatile, pairing beautifully with steamed rice or your favorite flatbread. With a prep time of just 10 minutes, it’s a flavorful, hearty meal that’s effortless to create and suitable for vegetarians.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 whole Green chili, slit lengthwise
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 teaspoon Lemon juice
Instructions
Rinse the chana dal thoroughly under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
In a medium pot or pressure cooker, combine the soaked chana dal with 3 cups of water, 1/2 teaspoon turmeric powder, and 1 teaspoon of salt. Cook until the dal is tender but not mushy. If using a pressure cooker, cook for 3-4 whistles. Set aside.
In a large pan, heat 2 tablespoons of ghee or vegetable oil over medium heat. Add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds. Let them splutter for a few seconds.
Add 1/4 teaspoon of asafoetida, followed by 1 medium finely chopped onion. Sauté until the onion turns golden brown, about 5 minutes.
Stir in 1 medium finely chopped tomato, 1 slit green chili, 1 teaspoon ginger paste, and 1 teaspoon garlic paste. Cook for 3-4 minutes until the tomatoes become soft and mushy.
Add 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Mix well and cook for 1-2 minutes, allowing the spices to toast lightly.
Pour the cooked chana dal into the pan with the spice mixture. Stir well to combine and cook for another 5-7 minutes until the flavors meld together. Adjust the consistency of the curry by adding a little water if necessary.
Garnish with 2 tablespoons of freshly chopped cilantro leaves and 1 teaspoon of lemon juice. Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 30.8 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2458 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
