Chana Dal

SOAK THE CHANA DAL

• Measure 1 cup (200g) of chana dal into a large bowl. Rinse under cold running water 3–4 times until the water runs completely clear. Cover with at least 3 inches of fresh cold water and soak for a minimum of 4 hours or overnight (8 hours) is ideal. 

• Chana dal has a tough outer membrane that soaking softens significantly, reducing cooking time and ensuring even, complete cooking throughout. Drain and discard the soaking water entirely before cooking.

Chef Tip:

Test whether chana dal is sufficiently soaked by splitting one piece between your fingernails. A properly soaked piece splits cleanly with minimal resistance and looks uniformly pale inside with no dark centre. A dark centre means more soaking time is needed.

COOK DAL IN SPICED WATER

• Place the drained chana dal in a medium heavy-bottomed pot. Add 3.5 cups of fresh cold water, 2 cracked black cardamom pods, 2 bay leaves, ¼ tsp turmeric, and ½ tsp salt. 

• Bring to a vigorous boil over high heat, skimming off any white foam that rises in the first 3–4 minutes. 

• Reduce to medium-low heat, partially cover, and cook for 35–40 minutes, stirring occasionally, until the dal is completely tender and can be mashed between two fingers with no resistance. 

• The dal should hold its shape but be completely soft inside — not chalky or grainy. Remove and discard the whole spices. If using a pressure cooker, cook for 3–4 whistles on medium heat.

Chef Tip:  Partially covering (not fully) during boiling allows excess steam to escape, preventing the pot from boiling over while maintaining enough heat for proper cooking. A fully covered pot of chana dal almost always boils over within 5 minutes.

BLOOM WHOLE SPICES IN GHEE

• Heat 2 tbsp of ghee in a wide, heavy-bottomed pan over medium-high heat until it shimmers. 

• Add 1 tsp cumin seeds and wait for 15–20 seconds until they crackle and darken slightly. 

• Immediately add 3 whole dried red chillies, 4 cloves, 3 cracked green cardamom pods, and 1 bay leaf. Stir once and cook for 20–30 seconds until the spices are fragrant and the cloves have puffed slightly. 

• Add ¼ tsp asafoetida (hing), stir immediately, and cook for 5 seconds. The entire kitchen should smell deeply aromatic at this point.

Chef Tip:  The order of adding whole spices matters. Cumin goes first because it takes longest to bloom. The smaller spices (cloves, cardamom) go next and need less time. Hing always goes last among the whole spices because it burns almost instantly in 5 seconds in hot ghee is sufficient. Burnt hing turns bitter and ruins the entire masala.

COOK ONION TO DEEP GOLDEN

• Add the finely chopped onion to the spice-infused ghee. Stir to coat with the spices. Cook on medium-high heat, stirring every 2 minutes, for 12–15 minutes until the onion is a deep, consistent golden-brown, not pale, not burnt, but a rich amber throughout. 

• This is the longest active step and cannot be rushed without sacrificing the depth of the final masala. Reduce heat to medium if the edges darken too fast.

Chef Tip:

Ranveer Brar specifically uses finely chopped fresh ginger and garlic (not paste) in this recipe. The texture of fine chop integrates differently into the masala than paste. It creates small pockets of roasted ginger-garlic flavour rather than a smooth background note. This textural decision is deliberate and worth following.

ADD GINGER, GARLIC & GREEN CHILLIES

• Add the finely chopped ginger (1 inch piece) and finely chopped garlic (5–6 cloves) to the golden onion. 

• Stir continuously for 2–3 minutes until the raw smell is completely gone and the mixture has turned a deeper golden colour. 

• Add 2–3 slit green chillies and cook for 1 more minute, stirring.

Chef Tip:

If the pan becomes too dry at this stage and the ginger-garlic begins to stick, add 1–2 tbsp of the reserved dal cooking liquid rather than plain water. The spiced cooking liquid adds flavour where plain water adds none.

ADD TOMATOES & COOK TO OIL SEPARATION

• Add the 2 finely chopped tomatoes to the pan. Stir well and cook on medium heat for 10–12 minutes, pressing and mashing the tomatoes continuously with the back of a spoon, until they have completely broken down, the oil has visibly separated and is pooling at the edges, and the masala is dark, thick, and glossy. 

• This oil-separation point is the quality check, do not proceed until it is clearly achieved.

Chef Tip:

After the tomatoes fully break down, increase the heat to medium-high for 2 minutes before adding the powdered spices. This brief high-heat step drives off the last traces of tomato moisture and creates a drier, more concentrated masala base that absorbs powdered spices more evenly

ADD POWDERED SPICES & BHUNAI

• Reduce heat to medium. Add ¾ tsp red chilli powder, 1.5 tsp coriander powder, ½ tsp cumin powder, and ¼ tsp turmeric to the masala. Stir immediately and continuously for 90 seconds. 

• Add ½ tsp amchoor (dry mango powder) and stir for 30 more seconds. If the mixture sticks, add 2 tbsp of dal cooking liquid and continue stirring. 

• The masala should smell intensely fragrant and the oil should separate again after the spice addition. Add ½ tsp garam masala last, stir for 20 seconds, and proceed immediately.

Chef Tip:

Amchoor (dry mango powder) is Ranveer Brar's specific addition to this recipe and is what distinguishes his version from standard chana dal recipes. It provides a fruity, tangy sourness that is more complex than lemon juice. It does not taste like mango but creates a bright, layered tartness in the background. Do not substitute with lemon juice, which is sharper and less integrated

COMBINE DAL WITH MASALA

• Add the cooked chana dal and cooking liquid into the masala pan. Stir thoroughly to combine. 

• Add 1 tsp salt, taste, and adjust. If the consistency is too thick, add hot water a few tablespoons at a time. 

• Bring to a gentle boil, then reduce heat and simmer uncovered for 8–10 minutes, stirring occasionally. 

• The dal should be medium-thick, not watery, not paste-like. A few pieces can be gently mashed against the side of the pan to help thicken the gravy naturally.

Chef Tip:

Add the dal along with its spiced cooking liquid. That liquid is flavoured with black cardamom and bay leaf and is far more valuable than plain water for adjusting consistency. Draining it and using fresh water discards both flavour and colour that took 40 minutes to develop.

SMOKE INFUSION

• This is the step that defines the dish. Using tongs, hold a small piece of natural wood charcoal directly over a gas flame until it is glowing red on all sides. 

• While it is heating, create a small cup from aluminium foil. Once the charcoal is fully lit and glowing, place the foil cup in the centre of the finished dal (directly on the surface). 

• Place the glowing coal into the foil cup. Drizzle 1 tsp of ghee over the hot coal, it will immediately begin to smoke intensely. 

• Cover the pot with a tight-fitting lid instantly. Leave covered for 3–5 minutes. 

• Remove the lid, discard the coal and foil cup, and stir gently. The dal will have absorbed a subtle, unmistakable smoky aroma.

Chef Tip:

Use only natural wood charcoal for the dhuan (smoke), never commercial briquettes, which contain chemical binders that produce toxic fumes and a harsh, chemical smoke. Natural wood charcoal is available at most grocery stores and barbecue shops. The entire coal process takes under 5 minutes and the impact on the dish is dramatic and immediate.

FINAL TADKA, GARNISH & SERVE

• Heat 1 tbsp oil in a small pan until smoking. Remove from flame, add ¼ tsp Kashmiri red chilli powder off the heat, and stir. 

• Ladle the smoked chana dal into deep serving bowls. 

• Drizzle 1 tsp of fresh ghee over each bowl. Pour the Kashmiri chilli oil over the top in a thin drizzle. 

• Garnish with fresh ginger julienne, slit green chillies, and chopped coriander. 

Chef Tip:

The final ghee drizzle directly onto the bowl  which is separate from the cooking ghee is Ranveer Brar's specific finishing touch. It adds a fresh, aromatic top note that cuts through the spice and smoke and gives the dal a restaurant-level richness in the last moment. Do not skip this step