How to Make a Potato and Chana Dal Curry

In the realm of culinary pleasures, few combinations rival the hearty embrace of potatoes and the nutty elegance of chana dal. This Potato and Chana Dal Curry, designed to grace the tables of four, is a testimony to the symphony of textures and flavors that Indian cuisine orchestrates with finesse. This recipe marries tradition and innovation to create a dish that captures the essence of comfort and nourishment.

As the aroma of warm spices fills the air and the satisfying melding of textures graces your palate, the Potato and Chana Dal Curry becomes more than a dish—it is a sensory journey through the heart of Indian cuisine. This recipe,  encapsulates the essence of companionship and culinary artistry. Gather around the table, let the flavors unite, and share in the delight of this comforting and nourishing creation.

Preparation time: 35 minutes; Cooking time: 30 minutes

Ingredients:

• 2 large potatoes, peeled and cubed
• 1 cup chana dal (split chickpeas), washed and soaked for 2 hours
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 3-4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 and 1/2 tsp Madras curry powder
• 1 teaspoon coriander powder
• 1 and ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh cilantro leaves, chopped, for garnish
• Lemon wedges, for serving
• 2 tbsp mango chutney or other homemade versions
• Rice to serve

Preparation:

1. Prep the Chana Dal:
   • Rinse the soaked chana dal thoroughly and drain.
   • In a pot, combine the chana dal with about 2 cups of water. Bring to a boil, then lower the heat and let it simmer until the dal is tender but not mushy. Drain and set aside.
2. Sauté the Aromatics:
   • In a medium-sized pan, heat the vegetable oil over medium heat.
   • Add the cumin seeds and let them splutter and release their fragrance.
   • Toss in the chopped onion and sauté until they turn translucent.
3. Infuse with Flavors:
   • Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw aroma mellows.
   • Sprinkle the coriander powder, turmeric powder, and red chili powder into the pan. Mix well to coat the aromatics in the fragrant spices.
4. Add the Tomatoes:
   • Introduce the chopped tomatoes to the pan and cook until they soften and blend with the spices. This should take around 5-7 minutes.
5. Potatoes and Chana Dal Unite:
   • Gently incorporate the potato cubes into the masala, allowing them to be enrobed in the flavors.
   • Fold in the cooked chana dal, ensuring they blend seamlessly with the aromatic mixture.
6. Elevate the Dish:
   • Add enough water to the pan to submerge the potatoes and chana dal. Season with salt according to taste.
   • Cover the pan and let the curry simmer on low heat. This will help the flavors meld and the potatoes to cook tenderly. Stir occasionally to prevent sticking.
7. Final Flourish:
   • Once the potatoes are soft and the curry has achieved the desired consistency, sprinkle the garam masala over the curry. Give it a gentle stir to ensure the flavors meld harmoniously.
   • Add about 2 tbsp of mango chutney or your own homemade version before seasoning with salt and pepper.
8. Serve and Garnish:
   • Ladle the Potato and Chana Dal Curry into serving bowls.
   • Embellish with a sprinkle of freshly chopped cilantro leaves for a burst of color and freshness.
   • Accompany the curry with lemon wedges, which add a zesty brightness that enhances the overall experience.