Authentic Bengali Chana Dal with Tamarind & Mustard
A slow-simmered, tangy lentil curry from Bengal that balances earthy chana dal with bright tamarind and aromatic mustard seeds. This indian-inspired vegan ready in about 50 minutes pairs rinsed chana dal, tablespoons tamarind paste, teaspoon mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed chana dal
- 2 tablespoons tamarind paste
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 1/2 teaspoon turmeric powder
- 1, grated tomato
- 3 cups vegetable stock
Instructions
- Step 1: In a heavy pot, toast 1 teaspoon mustard seeds and 1/2 teaspoon cumin seeds over medium heat for 1 minute until they begin to pop, stirring constantly.
- Step 2: Add 1 finely chopped medium onion and sauté for 5 minutes until golden brown, then stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 more minute until fragrant.
- Step 3: Add 1 cup rinsed chana dal, 1/2 teaspoon turmeric powder, and 1 grated tomato. Stir for 2 minutes to coat the dal.
- Step 4: Pour in 3 cups vegetable stock and 2 tablespoons tamarind paste, bringing to a gentle simmer. Cover and cook for 30 minutes until dal is tender and the liquid has reduced by half.
- Step 5: Adjust consistency with a splash of water if too thick, then serve hot with rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Bengali Chana Dal with Tamarind & Mustard take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Bengali Chana Dal with Tamarind & Mustard?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed chana dal from drying out.
Can I substitute ingredients in Authentic Bengali Chana Dal with Tamarind & Mustard?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Bengali Chana Dal with Tamarind & Mustard for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Bengali Chana Dal with Tamarind & Mustard?
Indian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
