India
Chana Dal Recipe
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- for pressure cooking the chana dal
- cup ¾chana dal
- 2 cups ½ to 3water
- tsp ¼Turmeric Powder
- For Tempering
- 2 medium sized tomatoes chopped
- cup ½Onions finely chopped
- 1 inch Ginger finely chopped
- 4-5 garlic finely chopped
- 1 green chili chopped
- tsp ¾cumin seeds
- tsp ½red chili powder
- tsp ¼Turmeric Powder
- 1 tsp coriander powder
- tsp ½garam masala powder
- tsp ½dry mango powder
- 1 tsp kasoori methi
- pinch aof Asafetida
- 2 tbsp Oil
- salt to taste
- leaves a few coriander for garnishing
Ingredients
|
|
Instructions
- Rinse the chana dal well in running water and soak in water for an hour.
- Drain the lentils and add them to the pressure cooker along with turmeric powder and water.
- On a high flame, pressure cook the lentils for 7 to 8 whistles or more, till the dal is softened and well cooked. Keep the cooked chana dal aside.
- In another pan, heat oil or ghee.
- Add the cumin first and fry for a few seconds till they splutter.
- Then add the garlic and fry till they become light brown.
- Now add the onions and fry till they get golden.
- Now add the tomatoes, ginger and green chili.
- Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafetida, dry mango powder and coriander powder.
- Sauté till the tomatoes get cooked and the oil starts to leave the side of the mixture.
- Add the kasoori methi and stir.
- Pour the cooked chana dal along with its stock to the sautéed masala mixture or vice versa.
- Season with salt.
- Stir and simmer the dal for 6-8 minutes till you get medium consistency of the dal.
- Garnish chana dal with chopped coriander leaves.
- Serve.
Recipe Notes
The consistency of the dal can be easily adjusted, if the dal becomes thick, then after adding the sautéed masala tempering mixture, add some water and simmer for some minutes. If the dal becomes thin, simmer for a longer time so that you get the right consistency.