Chana Dal (Sattvic vegan Bengal Gram curry)
Rooted in the cultural richness of Bengal, this traditional dish exudes simplicity without compromising on taste. With its creamy texture, aromatic spices, and oodles of plant-based protein, Chana Dal offers a delightful balance of flavors. Embrace the art of preparing this wholesome vegan dal as we unlock the secrets to its perfect blend, leaving you captivated by each aromatic spoonful.
Servings: 5 (Yield 5 ½ cups)
Calories: 359kcal
Cost: $4.50
Ingredients
Dal:
- 2 cups chana dal dry split Bengal gram
- 4 teaspoons cooking oil canola oil, sunflower oil, or peanut oil
- 1 cup diced tomatoes
- 1 ½ teaspoons grated fresh ginger
- 2 green chilies hari mirch, chopped
- 1 teaspoon cumin seeds
- 2 dried red chilies Byadagi chilies, arbol chilies, or other
- ½ teaspoon asafetida hing
- ½ teaspoon turmeric powder
- 1 teaspoon amchur mango powder
- 3 Tablespoons chopped fresh or dried fenugreek leaves kasuri methi
- ⅓ cup chopped cilantro 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
- Thinly sliced fresh red or green chilies
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
Making Chana Dal in an Instant Pot or Stovetop Pressure Cooker
- You can easily adapt this recipe to an Instant Pot or pressure cooker. Follow steps 1-3 in the main recipe. After adding all remaining dal ingredients, including the rinsed chana dal, cook on high pressure for 12-15 minutes, depending on your device's settings, and let the pressure release naturally.
- Proceed with steps for the tadka, salting the dal, and garnish. The result will be an equally delightful Chana Dal in a fraction of the time!
- Optionally add a teaspoon garam masala or 1 tablespoon dry fenugreek leaves if you would like to easily alter the flavor of the dal.
Nutrition
Calories: 359kcal | Carbohydrates: 50g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 892mg | Potassium: 110mg | Fiber: 19g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 55mg | Calcium: 167mg | Iron: 4mg