Chana dal, also known as split chickpeas, is a staple ingredient in Indian cuisine, offering a nutty flavor and rich texture. This versatile lentil can be transformed into various dishes, from comforting dals to flavorful curries and even salads.
Chana Dal Recipe Ingredients
- 1 cup dried chana dal, rinsed and soaked for at least 4 hours
- 1 tablespoon ghee or vegetable oil
- 1/2 teaspoon cumin seeds
- 1 bay leaf
- 1 green chili, slit (optional)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to your preference)
- 1/4 teaspoon coriander powder
- 1/4 teaspoon garam masala
- Salt to taste
- Chopped cilantro, for garnish
Instructions:
- Pressure cook the dal: In a pressure cooker, combine the soaked chana dal with 3 cups of water and a pinch of salt. Pressure cook for 3-4 whistles or until the dal is tender but not mushy. Let the pressure release naturally.
- Make the tadka: Heat ghee or oil in a pan over medium heat. Also add cumin seeds and wait for few seconds.
- Add the bay leaf and green chili (if using) and cook for a few more seconds.
- Add the onion and cook until translucent.
- Add the tomato and cook until softened and mushy.
- Also add turmeric powder, red chili powder, coriander powder, and garam masala.
- Add the cooked dal and enough water to adjust the consistency (you can also mash some of the dal for a thicker texture).
- Season with salt to taste and simmer for 5 minutes.
- Garnish and serve Tandoori Roti
