Dal Chana Recipe

Dal Chana, or Split Chickpea Lentil Soup, is a comforting and nourishing dish that embodies the essence of Indian cuisine. This recipe, which has been passed down through generations, boasts a unique blend of popular spices and mixed pickles, giving it a tangy and savory flavor profile. Whether served with white rice or paired with plain roti, this lentil soup is sure to satisfy even the most discerning palates.

For those familiar with Dal Chana, there’s no need for an introduction – it’s a staple in many Indian and Pakistani households. However, for newcomers to this beloved recipe, let me assure you that it’s a crowd-pleaser, packed with umami flavor and made all the more accessible by its simple preparation method. In our household, Dal Chana holds a special place as a go-to option when we’re looking for a comforting meal.

It’s a favorite among family members, and its versatran it is what makes it truly exceptional – you can easily customize it to suit your taste preferences by adding a range of ingredients. In this particular iteration, my mother experimented with desi ghee (clarified butter) and mixed pickles, giving the dish a rich and tangy flavor profile reminiscent of Dhaba-style cooking.

Why You Will Love This Recipe

This delectable lentil soup, made with split chickpeas (dal chana), can be easily prepared in no time with just a few staple ingredients. Its unique characteristic is the soft and fluffy texture that makes it incredibly filling. The key to its hearty taste lies in the combination of traditional spices, sautéed onions, pungent garlic, and a hint of ginger paste.

But what elevates my mom’s version above the rest is her addition of tangy mixed pickles and rich clarified butter, which add an unparalleled depth of flavor. What’s more, this vegan and low-fat soup is not only delicious but also packed with essential nutrients like protein, fiber, vitamins, and minerals, making it a nutritious choice for those seeking a wholesome meal option.

Specialty Of This Dal Chana Version

While there are countless Dal Chana recipes available online, the version I’m about to share with you stands out for its unique flavor profile and hearty texture. A key difference is the reduced water content, which gives it a richer, almost fried-like appearance thanks to the efforts of my mom. To elevate the dish further, she incorporated mixed pickles and desi ghee, resulting in an exceptionally delicious curry.

Another significant addition is the presence of potatoes, which add both substance and filling power for those who prefer a more soupy consistency, you can incorporate the dal chana broth into the curry to achieve your desired texture. I’m not particularly fond of very watery curries myself, but ultimately, it’s up to each individual to decide how they like their Dal Chana. Feel free to make adjustments based on your personal taste preferences.

Let’s Make The Dal Chana Recipe

To begin, thoroughly rinse the dal chana and wash it well then add it to a pressure cooker along with five glasses of water, salt, and turmeric powder. Keep the flame at medium; it will take approximately 20 minutes for the dal to cook. It’s essential not to overcook the dal, as this can cause it to break apart. Next, heat oil in a large pan over medium heat and add cumin seeds. Fry the seeds for about a minute before sautéing the onion until it turns light brown.

Then, add the garlic ginger paste and stir for an additional minute. Toss chopped tomatoes into the pan; you can use tomato paste instead if preferred. Close the lid to allow the tomatoes to soften slightly, then press and mix them into the gravy. Add all spices, including salt, red chili powder, turmeric powder, optional mix masala, coriander powder, cumin powder, red round chili, fennel seeds, star anise, and fenugreek seeds.

To prevent the spices from sticking to the bottom of the pan, add a splash of water and stir for the next two minutes. If you’re using potatoes, skip this step if not necessary; I’ve added two potatoes to this curry after adding the spices, so add half a cup of water and cover the lid for 5 minutes to cook the potatoes. I’ve also included two green chilies for an added spicy kick. Add the dal chana (split chickpea) and fry it with masala for 3-4 minutes over medium flame.

Keep your hand in control while stringing, as excessive force can cause the dal to break apart. Optional, clarified butter (desi ghee) enhances the flavor of the dish after adding the dal chana, pour one cup of lentil broth and mix pickles into it. Finally, mix everything together for two minutes. To finish, garnish with cilantro and green chilies. With these steps complete, your restaurant-style dal chana is ready to serve.

FAQs

The leftover dal chana can be safely stored in an airtight container for up to two days. When you’re ready to enjoy it again, simply reheat it on the stove or microwave. To elevate your meal, serve the dal chana with plain roti or white rice, accompanied by flavorful additions such as pickles, raita, salads, or yogurt. As for the cooking medium, yes, ghee can be used instead of oil, although it does possess a higher calorie count that might be concerning for some.

In my opinion, oil is still the preferred choice for tadka purposes.

Dal Chana Recipe

In the heart of Indian and Pakistani cuisine lies a comforting lentil soup that’s perfect for a cozy evening meal. The Dal Chana, also known as Split Chickpea Soup, is a flavorful and soothing dish made with an array of popular spices. This particular recipe takes it up a notch by incorporating mixed pickles to add a tangy and savory twist whether served with a side of fluffy white rice or paired with a simple roti, this Dal Chana is sure to become a new favorite.

With a prep time of just 25 minutes, you can have this delicious soup ready in no time.