Spicy Chana Dal

"main course easy cook dal."
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Ready In:
1hr 30mins




  • Combine lentils in a heavy pot with 5 cups of water. Bring to a boil and remove any surface scum. Add the turmeric powder and ginger.
  • Cover, by leaving the lid slightly open, turn heat to low, and simmer gently for 1 1/2 hours or until the lentils are tender.
  • Stir every 5 minutes or so during the last half hour of cooking to prevent it from sticking to the bottom of pan. Remove ginger slices. Add salt and garam masala and stir to mix.
  • Heat the oil in a small frying pan over medium heat. When it is hot, add the cumin seeds and garlic.
  • Stir and fry until the garlic pieces are lightly brown. Add the red chilli powder into the pan. Immediately lift the pan off the heat and pour the entire content (oil and spices) into the pot with the lentils. Stir to mix.

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  1. A pleasant-tasting dahl, although I would not describe it as spicy (perhaps it depends on the type of chili powder used). The lentils cooked up to a tender yet not mushy consistency. I am tempted to increase the ginger flavor next time by adding a bit of grated ginger rather than slices of unpeeled root. We both enjoyed this dish and it is something I will cook again. Made for India: More Than Just Curries tag game 2010.
  2. This was a great recipe. Just like my mom's and grandmother's.
  3. This was okay. It seemed to be missing something. I tried adding more chili powder... and that made it a little better. I think that mincing the ginger rather than slicing it might help too. I guess that I wanted it spicier. Thanks for posting.
  4. Excellent dal recipe! It had a great blend of flavours, and it wasn't oily like many dal recipes can be. I served it with garlic naan and onion bhaji. Yum! Thanks roja khan!


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