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Chai Pani Daal Chai Pani Daal

Chai Pani Daal

Chai Pani's very delicious, soon-to-be-famous Daal. This Indian dish is often served over rice and is a staple in many Indian households. Not only a tasty comfort food, daal is also low in calories, super high in nutrition, and all of the ingredients promote healthy digestion. It's full of anti-inflammatories and antioxidants, and when served with rice, the two become a complete protein! What more could you ask for?


1 cup Masoor Daal (pink lentils)
1 cup Toor Daal (yellow lentils)
¼ cup red onion diced
¼ cup tomato, diced
4 cups water  

For the Tadka:
1 tsp Spicewalla Brown Mustard Seed
1 tsp Spicewalla Cumin Seed
2 red chillis
2 Tbsp garlic, minced  
2 Tbsp ginger, diced
1 Tbsp Spicewalla Ground Turmeric
1/4 cup oil

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Cumin Seed
Cumin Seed



  1. Combine both lentils in a 6 quart dutch oven and rinse 5-6 times, until water runs clear. Drain and add 4 cups of water, tomatoes and onions. Salt and bring to a boil.
  2. Once boiling, reduce heat to a low boil. Cook until lentils have completely broken down and are fully cooked, around 20-30 minutes. If the mixture seems too thick, add water.
  3. Heat oil in a small cast iron skillet until nearly smoking. Add mustard seeds and allow them to pop for a few seconds, then, add cumin and red chilies. Let sputter for a few more seconds. Immediately add the garlic and ginger.
  4. Cook until slightly brown. Add turmeric and cook for 30 seconds. Pour Tadka into cooked Daal. Allow to cook for a few additional minutes. Check for salt and consistency. Garnish with fresh cilantro and serve as a soup or over rice.
  5. Enjoy!

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Cumin Seed
Cumin Seed


1 Comment

  • What type of red chili do you recommend fir this dish?

    Ethan on

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