Rich & Creamy Chana Dal: An Easy & Authentic Indian Lentil Curry

This isn't just any old lentil stew. This is a Chana Dal recipe that is a bowl of pure comfort and flavour. It's a classic Indian curry made with split chickpeas that are simmered with spices until they are rich, creamy, and completely soul-warming.

This recipe is:

• Rich and creamy without dairy: The magic of Chana Dal is how the lentils break down as they cook, creating a naturally creamy and thick curry without a single drop of cream or milk.

• Seriously flavourful: A beautiful blend of spices like turmeric, cumin, coriander, and garam masala creates a complex and aromatic flavour profile that's both comforting and exciting.

• Easy on the wallet: This recipe uses simple, inexpensive ingredients that are staples in any pantry.

• Vegan and gluten-free: This recipe is naturally free from any animal products or gluten, making it perfect for a variety of diets.

Ingredients

• Chana Dal: These are split chickpeas. They're slightly smaller than regular chickpeas and cook down to a beautiful creamy texture.

• Onion & Garlic & Ginger: The holy trinity of any good curry. Don’t skip on these for building a solid flavour base.

• Tomatoes: I use tinned chopped tomatoes for ease. They add a little acidity and sweetness to the curry.

• Spices: Cumin seeds, turmeric powder, coriander powder, chilli powder, and garam masala. These are all pretty standard spices you can find at any supermarket.

• Fresh Coriander: A generous handful of fresh coriander stirred in at the end and as a garnish is a non-negotiable.

How to make this recipe

1. Prep the lentils: Rinse the chana dal well. You can soak them in hot water for 30 minutes before cooking to help them soften faster, but you don’t have to.

2. Sauté the aromatics: In a large pot or pan, heat some oil and add the cumin seeds. Once they sizzle, add the chopped onion and cook until it's soft and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.

3. Add the spices and tomatoes: Stir in the turmeric, coriander, and chilli powder and cook for a minute to toast the spices. Add the chopped tomatoes and cook them down for 5-7 minutes, stirring occasionally, until they start to break down and the oil separates.

4. Simmer the dal: Add the rinsed chana dal and water (or vegetable stock) to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 45-60 minutes, or until the lentils are soft and creamy. Stir occasionally to prevent sticking.

5. Finish and serve: Once the dal is cooked, stir in the garam masala and a handful of fresh coriander. Taste and adjust the salt. Serve hot with rice, roti, or naan bread.

Can I use regular chickpeas?

Yes, but the texture will be different. Regular chickpeas won't break down as much, so the curry won't be as creamy.

Tips and Tricks

• Don’t rush the aromatics: Take your time cooking the onion, garlic, and ginger. This is where the flavour foundation is built.

• Adjust the consistency: If the dal gets too thick, you can add a little more hot water to loosen it to your desired consistency.

• Make it spicy: Add a chopped green chilli with the ginger and garlic for a spicy kick.