Spiced Cholar Dal with Cumin and Tamarind
A slow-simmered lentil dish with a tangy tamarind depth and aromatic cumin notes. This indian-inspired vegetarian ready in about 85 minutes pairs chana dal, onions, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 100 g chana dal
- 150 g onions
- 20 g ginger
- 3 cloves garlic
- 1 tsp tamarind paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tbsp mustard oil
- 400 ml water
- 1 tsp salt
Instructions
- Step 1: Rinse chana dal under cold water, then soak for 1 hour. Drain and set aside. Finely chop onions, ginger, and garlic.
- Step 2: Heat mustard oil in a pot over medium heat. Add cumin seeds and fry until golden (about 1 minute). Add chopped onions and cook until golden brown (8-10 minutes).
- Step 3: Add ginger and garlic, cook for 2 minutes until aromatic. Stir in turmeric and tamarind paste, then add soaked dal and water. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 40 minutes until dal is tender and thickened. Season with salt, stir well, and cook uncovered for 5 more minutes to deepen flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Cholar Dal with Cumin and Tamarind take to make?
Total time is about 85 minutes (35 min prep + 50 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 Spiced Cholar Dal with Cumin and Tamarind?
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 chana dal from drying out.
Can I substitute ingredients in Spiced Cholar Dal with Cumin and Tamarind?
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 Spiced Cholar Dal with Cumin and Tamarind 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 Spiced Cholar Dal with Cumin and Tamarind?
Indian vegetarian 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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 50-minute recipe. Would bump up the spice level though.
