Are you looking for a zestful side dish to spice up your daily meals? This Chana Dal Mirchi Fry (also known as Chana Dal Mirchi Thecha or Tondi Lavnyasathi in Marathi) is the perfect answer. This traditional Maharashtrian recipe combines the crunch of soaked split chickpeas (Chana Dal) with the heat of green chillies, creating a mouth-watering condiment that serves as an excellent accompaniment to Chapati, Bhakri, or Dal Rice.
Unlike typical chutneys, this dish has a unique texture thanks to the coarsely ground dal and sautéed vegetables. It is vegan, protein-packed, and stays fresh for up to 2-3 days, making it ideal for tiffin boxes or travel. Whether you call it a dry vegetable or a spicy relish, this Chana Dal Mirchi Recipe is guaranteed to elevate your dining experience with its bold flavours.
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Ingredients List:
- Chana Dal (Split Chickpeas): 1 small cup (soaked for 3 hours)
- Green Chillies (Non-spicy/Parrot green variety): 100g, chopped into rounds
- Spicy Green Chillies: 3 (for heat), finely chopped or crushed
- Garlic: 1 whole pod (peeled and crushed)
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, chopped (optional)
- Cumin Seeds (Jeera): 1 tsp
- Oil: 1-2 tbsp
- Salt: To taste (add slightly more than usual for preservation)
- Coriander Leaves: Handful, chopped
Step-by-Step Instructions:
- Prepare the Dal: Wash the Chana Dal thoroughly and soak it in water for at least 3 hours until it swells. Drain all the water completely.
- Coarse Grind: Pulse the soaked dal in a mixer to get a coarse texture (dar-dar). Do not make a fine paste; keep some chunks for crunch.
- Temper the Oil: Heat oil in a pan (preferably an iron tawa/skillet). Add cumin seeds and let them splutter.
- Sauté Aromatics: Add the chopped onion and sauté until it turns light golden.
- Add Heat: Add the crushed garlic and spicy green chillies. Sauté for 1 minute until the raw smell of garlic disappears.
- Fry the Chillies: Add the chopped non-spicy (parrot green) chillies. Fry well on medium heat for 2–3 minutes.
- Season: Add salt to taste. Mix well. (Tip: A little extra salt helps preservation.)
- Add Tomato: Add the chopped tomato and mix. (This is optional; skip if you prefer a drier version.)
- Combine Dal: Add the coarsely ground Chana Dal to the pan. Mix everything thoroughly.
- Steam Cook: Cover the pan with a lid and cook on low heat for 2 minutes. This helps the dal cook in its own steam.
- Final Touch: Open the lid, scrape any crispy bits stuck to the bottom (this “kharwad” tastes amazing), and add fresh coriander leaves. Sauté for one more minute.
- Serve: Your delicious Chana Dal Mirchi Fry is ready to serve!
Also Read – Masala Vangi Recipe: Easy Spicy Brinjal Curry (Lapthapi Style)
Cooking Tips for Better Results:
- Texture Matters: The secret to this recipe is the texture of the dal. Ensure you pulse it only once or twice so it remains coarse (rava-like texture), not pasty.
- Use an Iron Tawa: For the authentic rustic taste, cook this dish on an iron tawa or skillet.
- Soaking is Key: Ensure the dal is soaked well so it cooks quickly in the steam without becoming hard.
- Tangy Twist: If you skip the tomato, you can squeeze half a lemon over the dish after turning off the heat for a tangy flavour.
Variations:
- Vegan Version: This recipe is naturally vegan. Just ensure you use vegetable oil.
- Spicy Version: If you love extra heat, increase the number of spicy green chillies or add a pinch of red chilli powder.
- Kid-Friendly Version: Skip the spicy chillies entirely and use only the mild, parrot-green chillies (or capsicum) so kids can enjoy the crunchy dal texture without the burn.
- No Onion/Garlic: You can skip the onion and garlic for a “Satvik” version; simply temper with cumin and hing (asafoetida).
Also Read – Authentic Tilacha Thecha Recipe: Spicy Sesame Garlic Chutney
Serving Suggestions:
- With Indian Breads: Tastes best with Bajra Bhakri, Jowar Bhakri, or hot Chapatis.
- As a Side Dish: Serve it alongside Varan Bhaat (Dal Rice) or Khichdi to add a spicy crunch to a soft meal.
- Travel Food: Since this is a dry preparation, it works great for long journeys or tiffins.
FAQs:
Q1: How long can I store Chana Dal Mirchi Fry?
Ans: This dish stays fresh for 2–3 days if stored in an airtight container in the refrigerator. The oil and salt act as natural preservatives.
Q2: Can I use yellow moong dal instead of chana dal?
Ans: Yes, you can use yellow moong dal. However, soak it for a shorter time (1 hour) as it is softer and cooks faster than chana dal.
Q3: Is this recipe very spicy?
Ans: It depends on the chillies used. We use parrot-green chilies which are mild. The heat comes mainly from the few spicy chillies added separately, so you can control the spice level easily.
Q4: Do I need to boil the dal before frying?
Ans: No, do not boil the dal. It must be raw, soaked dal that is coarsely ground and then steam-cooked in the pan to retain a nice bite.
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Chana Dal Mirchi Fry: Spicy Maharashtrian Side Dish Recipe
Ingredients
- Chana Dal Split Chickpeas: 1 small cup (soaked for 3 hours)
- Green Chillies Non-spicy/Parrot green variety: 100g, chopped into rounds
- Spicy Green Chillies: 3 for heat, finely chopped or crushed
- Garlic: 1 whole pod peeled and crushed
- Onion: 1 medium finely chopped
- Tomato: 1 medium chopped (optional)
- Cumin Seeds Jeera: 1 tsp
- Oil: 1-2 tbsp
- Salt: To taste add slightly more than usual for preservation
- Coriander Leaves: Handful chopped
Instructions
- Prepare the Dal: Wash the Chana Dal thoroughly and soak it in water for at least 3 hours until it swells. Drain all the water completely.
- Coarse Grind: Pulse the soaked dal in a mixer to get a coarse texture (dar-dar). Do not make a fine paste; keep some chunks for crunch.
- Temper the Oil: Heat oil in a pan (preferably an iron tawa/skillet). Add cumin seeds and let them splutter.
- Sauté Aromatics: Add the chopped onion and sauté until it turns light golden.
- Add Heat: Add the crushed garlic and spicy green chillies. Sauté for 1 minute until the raw smell of garlic disappears.
- Fry the Chillies: Add the chopped non-spicy (parrot green) chillies. Fry well on medium heat for 2–3 minutes.
- Season: Add salt to taste. Mix well. (Tip: A little extra salt helps preservation.)
- Add Tomato: Add the chopped tomato and mix. (This is optional; skip if you prefer a drier version.)
- Combine Dal: Add the coarsely ground Chana Dal to the pan. Mix everything thoroughly.
- Steam Cook: Cover the pan with a lid and cook on low heat for 2 minutes. This helps the dal cook in its own steam.
- Final Touch: Open the lid, scrape any crispy bits stuck to the bottom (this "kharwad" tastes amazing), and add fresh coriander leaves. Sauté for one more minute.
- Serve: Your delicious Chana Dal Mirchi Fry is ready to serve!
