Chana Dal Masoor
Updated: 5 days ago
I highly recommend trying this Chana Dal Masoor Curry recipe. Not only is it packed with protein from the chickpeas and red lentils, but the combination of spices creates a rich and delicious flavour that will tantalize your taste buds. Give it a try and you won't be disappointed!
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What is Chana Dal Masoor?
Chana Dal Masoor is a vegetarian dish that is made with chickpeas and red lentils. These two ingredients are cooked together in a flavourful sauce made from a mixture of spices, herbs, and vegetables like onion, garlic, and tomatoes. The dish is a staple of Indian cuisine and is enjoyed by people of all ages.
The history of Chana Dal Masoor is rooted in the rich cultural heritage of India, where food has always played a significant role in daily life. The dish is thought to have originated in northern India and has since spread throughout the country, with each region putting its own unique spin on the dish. In some areas, Chana Dal Masoor is made with a thicker sauce, while in others it is lighter and more brothy. Regardless of the regional variations, the dish is a staple of Indian home cooking and is often served with rice or bread to make a complete meal.
There are many varieties of Chana Dal Masoor, with each cook having their own unique recipe and approach. Some might add more spices for a bold flavour, while others might opt for a more simple and subtle blend. Some might use fresh tomatoes, while others might use canned. The variations are endless, but the core ingredients and concept remain the same: chickpeas and red lentils cooked in a flavourful sauce.
I highly recommend giving Chana Dal Masoor a try. Whether you prefer a bold and spicy version or a more simple and subtle blend, this dish is sure to satisfy. With its rich history and endless variety, Chana Dal Masoor is a staple of Indian cuisine that is loved by all.
Ingredients for Chana Dal Masoor
240g (about 1 cup) chickpeas (cooked or canned)
120g (about 1 cup) red or yellow lentils
2 large fresh tomatoes, cut into wedges
1 large onion, diced
4 garlic cloves, minced
500ml (about 2 cups) vegetable stock
100g (about 1 cup) fresh spinach
2 tablespoons Chana Dal Masoor spice blend
100g (about 1/2 cup) fresh coriander, chopped
2 small bell peppers, diced
1 sweet potato, diced
1 teaspoon cumin seeds
5 fresh curry leaves, sliced
1 lime, juiced and zested (plus more for serving)
Ground coriander for garnish
Ingredients for Chana Dal Masoor Spice Blend
2 tablespoons ground coriander
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon ground cardamom
1/2 teaspoon ground chili powder
1 teaspoon ground black pepper
1 teaspoon ground fennel
Making your own Masala
As a chef, I highly recommend investing in a small and inexpensive grinder to grind your own spices for the freshest and most aromatic masala blends for your curries. Store-bought spice blends can contain additives and preservatives, and often lose their potency over time. By grinding your own spices, you can control the quality and freshness of the ingredients, leading to more flavourful and aromatic dishes. Give it a try and taste the difference for yourself. Your taste buds will thank you!
How to prepare Chana Dal Masoor
1. Preheat the oven to 200°C. Place diced peppers and sweet potato on a baking tray. Drizzle with oil and sprinkle with a little salt. Bake for 12-15 minutes, then set aside.
2. In a large saucepan, heat some oil over medium heat. Add the diced onions and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cumin seeds, curry leaves, and the Chana Dal Masoor spice blend. Cook for another minute.
5. Pour in the vegetable stock and bring to a boil.
6. Reduce heat to low and stir in the chickpeas and red lentils.
7. Simmer for 20-25 minutes or until the lentils are soft and the flavours have combined. If the sauce becomes too thick, add more water.
8. Add the diced tomatoes, roasted peppers, and sweet potato. Cook for an additional 5 minutes.
9. Stir in the fresh spinach and cook until wilted.
10. Stir in the chopped coriander, lime juice, lime zest, and salt.
11. Serve hot with rice or bread of your choice. Sprinkle with ground coriander and drizzle with fresh lime juice.
Tips on cooking Chana Dal Masoor
Red and yellow lentils do not need to be soaked, as they are effective in thickening sauces.
If you would like to add other type of lentils like brown or green soak them for 8-12 hours.
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