Chana Dal Recipe
Punjabi style bengal gram lentils tempered and flavored with indian spices.
Servings Prep Time
4 15minutes
Cook Time
15minutes
Servings Prep Time
4 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Rinse the chana dal well in running water and soak in water for an hour.
  2. Drain the lentils and add them to the pressure cooker along with turmeric powder and water.
  3. 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.
  4. In another pan, heat oil or ghee.
  5. Add the cumin first and fry for a few seconds till they splutter.
  6. Then add the garlic and fry till they become light brown.
  7. Now add the onions and fry till they get golden.
  8. Now add the tomatoes, ginger and green chili.
  9. Stir and add all the dry spice powders – turmeric powder, red chili powder, garam masala powder, asafetida, dry mango powder and coriander powder.
  10. Sauté till the tomatoes get cooked and the oil starts to leave the side of the mixture.
  11. Add the kasoori methi and stir.
  12. Pour the cooked chana dal along with its stock to the sautéed masala mixture or vice versa.
  13. Season with salt.
  14. Stir and simmer the dal for 6-8 minutes till you get medium consistency of the dal.
  15. Garnish chana dal with chopped coriander leaves.
  16. 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.