Chana dal
Summary Not available
- 5 cup dal )
- 1 water )
- 2 ghee
- 5 cumin )
- )
- 1 small onion )
- 1 chili )
- 5 ginger )
- 1 tomato )
- 1 chili )
- 5 teaspoon Salt
- ground turmeric
- powder )
- 5 teaspoon garam masala
- 5 cup water )
- )
- 2 leaves
- 1 juice )
Preparation Add chana dal to a pot or cooker
Rinse a few times until water runs clear
Soak it in regular water for 1 to 4 hours as per your convenience
Later drain the water and pour 1¼ cups fresh water
If cooking in a pot pour 1½ cups water
Cook chana dal on a medium heat until soft and completely done
Dal must hold shape, yet get mashed well if you mash it
If using pressure cooker you may need to cook it any where for 3 to 5 whistles depending on the brand of cooker
When the pressure releases, open the lid
Tempering chana dal Heat ghee or oil in a pan
Add cumin and red chili
Saute until cumin begins to splutter
Add hing, green chilies and onions
Saute very well until the onions turn lightly golden
Next ginger or ginger garlic paste
Saute for 30 to 60 seconds until it turns aromatic
Add tomatoes, salt and turmeric
Saute and cook until the tomatoes turn soft
Next add chili powder and garam masala
Saute for 1 to 2 mins
Make sure raw smell of all the ingredients has gone completely & the masala smells good
Add chana dal along with the left over stock or water in the pot/ cooker
Mix everything well and if needed add little water to bring it to a consistency you like
Lightly mash the dal with the spatula to get a thick consistency
Cook until the chana dal begins to bubble well
Do not overcook
Add crushed kasuri methi and amchur powder (optional)
Stir and turn off the stove
Add some coriander leaves & squeeze in some lemon juice
Transfer chana dal to a serving bowl
Serve with rice, ghee, papad or a veg salad
No extra notes