indiandalveganlentilsweeknightstovetopbeginner

Chana Dal Tadka

Name: Chana Dal Tadka
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 180 g chana dal; 700 ml water; 1/2 tsp turmeric powder; 1 tsp salt; 1 tbsp neutral oil; 120 g onion, finely chopped; 4 cloves garlic, finely chopped; 15 g ginger, finely chopped; 150 g tomato, finely chopped; 1 small green chilli, finely chopped; 1 tsp ground coriander; 1/4 tsp red chilli powder; 1 tbsp neutral oil; 1/2 tsp black mustard seeds; 1 tsp cumin seeds; 1 pinch asafoetida; 1 dried red chilli; 2 tbsp fresh coriander leaves, chopped; 2 tsp lemon juice

Chana Dal Tadka is a comforting bowl of yellow split lentils simmered until tender, then enriched with a savoury onion-tomato masala and a fragrant tempering of mustard, cumin, and asafoetida. The result is earthy, gently spiced, and deeply satisfying, with bright freshness from coriander and lemon at the end.

30 min

2 servings

484 kcal

Indian

Ingredients

Dal base

180 gchana dal
700 mlwater
1/2 tspturmeric powder
1 tspsalt

Masala

1 tbspneutral oil
120 gonion, finely chopped
4 clovesgarlic, finely chopped
15 gginger, finely chopped
150 gtomato, finely chopped
1 smallgreen chilli, finely chopped
1 tspground coriander
1/4 tspred chilli powder

Tadka

1 tbspneutral oil
1/2 tspblack mustard seeds
1 tspcumin seeds
1 pinchasafoetida
1dried red chilli
2 tbspfresh coriander leaves, chopped
2 tsplemon juice

Instructions

1
Rinse the chana dal under cold water until the water runs mostly clear. Put it in a saucepan with the water and turmeric powder. Bring to a boil, skim off any foam, then lower to a steady simmer.
2
Cook the dal partially covered for 22-25 minutes, stirring once or twice, until the grains are tender but still hold their shape. Add the salt for the last 5 minutes of cooking. If the pot looks dry, add a splash of water; the finished dal should be thick but spoonable.
3
While the dal cooks, heat the oil in a frying pan over medium heat. Add the onion and cook for 5-6 minutes until softened and lightly golden; this builds sweetness for the base.
4
Add the garlic, ginger, and green chilli. Cook for 30-60 seconds until fragrant, stirring constantly so the garlic does not brown too much.
5
Add the tomato, ground coriander, and red chilli powder. Cook for 4-5 minutes, mashing the tomato with the spoon, until the mixture turns thick, glossy, and the oil begins to separate at the edges.
6
Stir the masala into the cooked dal and simmer together for 2-3 minutes so the flavours meld. Adjust with a little extra water if needed for your preferred consistency.
7
For the tadka, heat the oil in a small pan over medium heat. Add the black mustard seeds and let them crackle. Add the cumin seeds, asafoetida, and dried red chilli; fry for 10-15 seconds until aromatic. Do not let the spices burn.
8
Immediately pour the hot tadka over the dal. Add the fresh coriander leaves and lemon juice, then stir gently. Serve hot.

Nutrition per serving

484 kcal

Calories

20g

Protein

58g

Carbs

18g

Fat

14g

Fiber

Notes

•For a true 30-minute beginner-friendly version, do not soak the dal; just simmer it directly and keep the grains slightly textured.
•If your asafoetida blend contains wheat flour, the dish is not gluten-free; use pure gluten-free asafoetida if needed.
•Serve with steamed rice, jeera rice, or roti. A spoon of vegan butter can be added on top for a richer finish.
•If you prefer a looser dal, stir in 50-100 ml hot water just before serving.

Background

Chana dal tadka is a staple preparation across many Indian homes, especially in North and West India, where split Bengal gram is prized for its nutty flavour and hearty texture. The defining feature is the tadka, a final tempering of hot oil and spices poured over the cooked dal to deepen aroma and complexity. Everyday, affordable, and nourishing, it is one of the classic expressions of Indian home cooking.

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