13 Essential Spices That Define Tamil Nadu Chettinad Cuisine

7. Chana Dal — The Nutty Texture

Chana dal, or split chickpeas, plays a structural role in Chettinad masalas. When dry-roasted, these small lentils add a toasty, nutty flavor and help thicken gravies so they cling well to meat and vegetables. Many Chettinad masala recipes call for a portion of roasted chana dal to supply body and mouthfeel in the curry. Its mild earthiness also contrasts pleasingly with sharper spices like pepper and coriander. For the home kitchen, roast chana dal until lightly golden and fragrant, then grind with other whole spices. If you don’t have chana dal, a small amount of roasted rice or roasted yellow split peas can mimic the thickening effect. Chana dal stores well in dry, cool pantries, and Indian grocery stores in North America commonly stock it, so it’s an easy ingredient to keep on hand when making authentic-style masala blends.