Suppose you’re craving a cozy and flavorful Indian lentil curry. In that case, this Spicy Chana Dal recipe is the one to try. Made with just five simple spices: Turmeric, cumin, cayenne, paprika, and garam masala. This classic Indian dish is a satisfying vegetarian dish that’s high in protein and full of flavor. Whether you enjoy it with rice, naan, roti, or on its own, this easy recipe brings home-cooked goodness to your table.
What is Chana Dal?
Chana dal, also known as yellow split lentil or baby chickpea, has long been a cornerstone of Indian cuisine and a nutritional powerhouse. Legumes are high in protein, fiber, and other essential nutrients. With its vibrant golden hue, nutty flavor, and creamy texture, this versatile legume transcends simple sustenance to become a cultural icon.
The word “dal” roughly translates to stewed lentils, peas, or beans with spices. You will also see it spelled as “daal” in other recipes.
Can you make authentic-tasting Indian Chana Dal with just a few spices?
When you think of Indian cuisine, you might imagine a long list of spices—turmeric, cumin, coriander, cardamom, cloves, and more. But what if I told you that you could achieve bold, authentic flavor with just five jars of spices instead of ten?
You can always add more spices for depth and complexity, but there’s beauty in keeping it simple and still capturing the essence of Indian cooking. What I’m about to share is a family recipe from my in-laws—one my husband grew up eating. You will find optional spices in the recipe so you can experiment to suit your taste, but rest assured: these five basics are all you need to create a deeply satisfying, well-balanced Chana Dal.
What spices do you need to make Spicy Chana Dal?
This recipe calls for five essential spices:
- Turmeric
- Ground cumin
- Cayenne pepper
- Paprika
- Garam masala
The magic ingredient is garam masala, a fragrant blend of cloves, cinnamon, cardamom, coriander, and more. With garam masala, a little goes a long way—adding too much can make your dish taste bitter.
You’ll also find optional spices in the recipe so you can experiment to suit your taste, but rest assured: these five basics are all you need to create a deeply satisfying, well-balanced Chana Dal.
Why is Chana dal so healthy?
Chana dal is naturally rich in protein, fiber, and essential nutrients. A 100g (3.5 oz.) of dal contains about 22g of protein. It’s one of the healthiest vegetarian dishes you can prepare at home. And nothing beats the taste of healthy home cooking like a bowl of dal and warm naan or roti.
Spicy Chana Dal Recipe
Spicy Chana Dal
Ingredients
- 5 cups water plus extra
- 1 tsp ground turmeric
- 1 tsp sea salt plus extra
- ½ lb chanal dal or yellow split peas
- 3 tbsp olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic chopped
- 1 tsp finely chopped ginger
- 1 Roma tomato chopped
- 1 to 2 green chili peppers chopped
- ½ tsp ground cumin powder
- ¼ to ½ tsp cayenne pepper or to taste
- ½ tsp regular or smoked paprika
- ¼ tsp garam masala
- Black pepper to taste
- 1 tsp dried oregano optional
- ¼ tsp corriander powder optional
- ¼ tsp fennel seeds optional
- A pinch of black mustard seeds optional
Instructions
- Soak the yellow split peas in water overnight. Drain and rinse the beans before use.
- Bring 5 cups of water to a boil. Add ¼ teaspoon of the turmeric, 1 teaspoon of sea salt, and the chana dal to the pot. Simmer over medium heat for 60 to 90 minutes, or until the beans are tender. The beans should be soft but not overly mushy.
- While the beans are boiling, heat the olive oil over medium-low heat in a separate pot, then add the onion, garlic, and ginger. Fry until the onions are translucent, about 10 minutes. Add the tomatoes, green chili peppers, the remaining turmeric powder, ground cumin, cayenne pepper, paprika, and garam masala. Add the optional spices here if using. Stir and cook for 1 minute. Add ¼ cup of water and stir. Bubble for 15 minutes over low heat. The spice mixture is done when the oil floats to the top.
- Pour the spice mixture into the yellow split peas. Cook for an additional 30 to 45 minutes, until the beans are tender and the spices have had time to infuse their flavor. Stir every 15 minutes to prevent sticking.
- If the dal becomes too thick, add water and thin it out to your desired consistency.
- Taste the dal and season with sea salt and black pepper to taste. If the dal tastes grassy, cook it for another 15 minutes. Fully cooked yellow split peas should have a slightly nutty taste. Adjust the seasoning with sea salt and black pepper to taste. Remove from the heat.
Video
Notes
- If using unsoaked chana dal, allow at least an additional 60 minutes for them to become tender.
- You can use yellow split peas as a substitute for chana dal. Yellow split peas cook faster than chana dal.
- Different brands require different cook times. Reference the instructions from the package.
- If you can’t pinpoint why your dal tastes “off,” it can be a sign that it requires more cooking or more salt.
- The spice mixture is called tadka, often referred to as gravy in Indian cooking.