Equipment
Ingredients
Dal (Lentils)
- 200 g chana dal (split chickpeas), rinsed well
- 900 ml water
- 3 g ground turmeric
- 6 g kosher salt
Tadka (Tempering)
- 30 g ghee
- 4 g cumin seeds, whole
- 15 g garlic, minced
- 10 g fresh ginger, peeled and finely grated
- 10 g green chilies, slit lengthwise
- 2 dried red chilies, whole
- 1 g asafoetida
- 3 g kashmiri red chili powder
Finishing
- 15 g fresh cilantro, roughly chopped
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Rinse the chana dal thoroughly under running water until the water runs clear. Soak the lentils in ample fresh water for 30 minutes, then drain completely.
In a large pot, combine the drained chana dal, 900ml water, ground turmeric, and salt. Bring to a rapid boil at 100 degrees Celsius or 212 degrees Fahrenheit over medium-high heat, skimming off any white foam that rises to the surface.
Reduce the heat to low, partially cover the pot, and simmer for 40 to 45 minutes. The lentils should be tender and easily crushed between your fingers, but still holding their shape.
Using the back of a wooden spoon, mash a small portion of the cooked dal against the side of the pot. This releases starches and naturally thickens the gravy. Keep the pot over very low heat.
To make the tadka, heat the ghee in a small skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until deeply aromatic.
Add the minced garlic, grated ginger, slit green chilies, and whole dried red chilies to the skillet. Saute for 1 to 2 minutes until the garlic turns a light golden brown.
Remove the skillet from the heat to prevent burning. Quickly stir in the asafoetida and Kashmiri red chili powder, then immediately pour the sizzling spice mixture into the simmering dal. Stir well to combine.
Turn off the heat. Stir in the chopped fresh cilantro and lemon juice. Taste and adjust salt if necessary before serving hot.
Chef's Notes
- Chana dal takes longer to cook than other split lentils like red lentils. Soaking for at least 30 minutes is crucial for ensuring even cooking and better digestion.
- For the tadka, managing heat is critical. Pull the pan completely off the heat before adding powdered spices like chili powder and asafoetida to prevent them from burning instantly.
- A small amount of whole spices goes a long way. If you prefer a milder dish, remove the seeds from the green and dried chilies before cooking.
- Kashmiri chili powder provides a vibrant red color without excessive heat. If using standard cayenne pepper, reduce the quantity to 1 gram to avoid an overly spicy dish.
Storage
Refrigerator: 5 days — Store in an airtight container. The dal will thicken as it cools.
Freezer: 3 months — Freeze without the cilantro garnish for best results.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water to loosen the consistency to your preference.
