Chana Dal (Sattvic vegan Bengal Gram curry)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Servings
5 (Yield 5 ½ cups)
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Calories
359 kcal
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Cuisine
Indian
Chana Dal (Sattvic vegan Bengal Gram curry)
Description
The Chana Dal recipe involves soaking and rinsing dry chana dal lentils, then simmering them with diced tomatoes, grated ginger, green chilies, cumin, dried red chilies, asafetida, turmeric powder, amchur (mango powder), fenugreek leaves, and cilantro in water until tender. The lengthy cooking softens the lentils while developing a savory, lightly tangy curry base with herbal and spicy notes from the particular combination of ingredients.
Once the dal is cooked, a tadka or tempering is prepared by heating coconut oil and frying mustard seeds, Kashmiri red chili powder, curry leaves, and kala namak. This seasoning step adds a toasted, aromatic layer to the dish, which is stirred into the cooked dal. The final garnish of fresh cilantro leaves and thinly sliced chilies adds freshness and mild heat.
This curry is hearty and filling, suitable as a main or side dish. It pairs well with plain rice or flatbreads and embodies rich vegetal flavors balanced by spice and subtle sourness from the amchur. It reflects traditional Sattvic cooking principles and can be adapted for pressure cooking to shorten cooking time without compromising taste.
Ingredients
Dal:
- 2 cups chana dal dry split Bengal gram
- 4 teaspoons neutral cooking oil canola oil, sunflower oil, or peanut oil, generic cooking oil
- 1 cup diced tomatoes
- 1 ½ teaspoons ginger grated fresh
- 2 green chilies hari mirch, chopped
- 1 teaspoon cumin seeds
- 2 dried red chili Byadagi chilies, arbol chilies, or other
- ½ teaspoon asafetida hing
- ½ teaspoon turmeric powder
- 1 teaspoon amchur mango powder
- 3 Tablespoons fenugreek leaves kasuri methi, fresh or dried, chopped
- ⅓ cup cilantro chopped leaves
- 5 ¼ cup water
- 1 ¼ teaspoon salt or to taste
Tadka:
- 3 tablespoons refined coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon Kashmiri red chili powder
- 12 curry leaves
- ½ teaspoon kala namak
Garnish:
- cilantro leaves
- chilies thinly sliced, fresh, red or green
Instructions
- Rinse the chana dal thoroughly under running water until the water runs clear.
- In a large pot, heat the oil over medium-high heat.
- When the oil is hot, stir in the tomatoes, ginger, chilies, cumin seeds, dried chilies, asafetida, turmeric, and amchur. Cook for 3-4 minutes until the tomatoes start to break down and the spices become fragrant.
- Add the rinsed chana dal, methi, cilantro, and water. Bring it to a boil over high heat. Once boiling, return to medium heat, and cook covered for 50-60 minutes, until the dal is tender.
- In the meantime, prepare the tadka (tempering). In a separate small pan, heat the coconut oil over medium heat. Add the mustard seeds. Sauté until the seeds start to sizzle, pop, and release their aroma.
- Lower the heat and add the chili powder, curry leaves, and black salt. Stir-fry the spices for a minute or until fragrant. Turn off the heat and set the tadka aside.
- After the dal has cooked for 50-60 minutes and is tender but not completely mushy, add salt to the dal and continue cooking with the pot covered, stirring occasionally, another 15-20 minutes until the dal is falling apart just a little bit. Add water if the dal is looking too thick for your taste.
- Once the chana dal is cooked to your desired doneness, pour the prepared tadka over it and gently stir to combine, allowing the flavors to meld together.
- Serve in attractive serving dishes and garnish with cilantro, and if desired freshly sliced red or green chilies.
Notes
- You can prepare this recipe in an Instant Pot or pressure cooker by cooking all dal ingredients on high pressure for 12-15 minutes, then proceeding with the tadka and garnish.
- Optionally add a teaspoon of garam masala or 1 tablespoon dry fenugreek leaves to adjust flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(Yield 5 ½ cups)
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 892mg | 37% |
| Potassium | 110mg | 2% |
| Fiber | 19g | 76% |
| Sugar | 4g | 8% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 55mg | 61% |
| Calcium | 167mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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