Chana dal or chana dal curry is a protein straightforward dal (lentil curry) made with part chickpeas well known in India. This recipe is one of the healthy Indian recipes and simple to plan at domestic utilizing essential fixings and flavors, which are effectively accessible in the kitchen and by and large utilized to plan scheduled dishes.
Preparation Time: 10 minutes + 30 minutes splashing time
Cooking Time: 20 minutes
Serves: 2 servings
| Ingredients: |
| 1/2 cup Chana Dal (yellow chickpeas lentils) |
| 1/2 teaspoon Cumin Seeds |
| A pinch of Asafoetida (hing) |
| 1 small Onion, finely chopped |
| 1/2 teaspoon grated Ginger, optional |
| 3-4 cloves of Garlic, finely chopped |
| 1 Green Chilli, finely chopped |
| 1 Tomato, chopped |
| 1/2 teaspoon Red Chilli Powder |
| 1/2 teaspoon Coriander Powder |
| 1/4 teaspoon Turmeric Powder |
| 2 tablespoon finely chopped Coriander Leaves |
| Salt |
| 1¼ cup Water |
| 1½ tablespoons Oil |
Directions:
- Wash chana dal in water and drench it for 30 minutes to 1 hour (as per your choice). Drenching the dal makes a difference it cooks quicker and is simple to process. Deplete abundant water and keep it aside.
- Heat 1½ tablespoons oil in a 2 or 3-liter capacity steel/aluminum weight cooker. Include 1/2 teaspoon of cumin seeds and a squeeze of asafoetida (hing). Include finely chopped onion.
- Sauté until the onion turns light pink.
- Add 1 green chili (finely chopped), 3-4 cloves of garlic (finely chopped), and 1/2 teaspoon ground ginger (or paste).
- Sauté for a minute.
- Add 1 finely chopped tomato and sauté for a minute.
- Add 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/4 teaspoon turmeric powder, and salt.
- Stir and cook for a miniature. Expel 1 tablespoon tadka to a little bowl and keep it aside for garnishing.
- Add 1/2 cup splashed chana dal and blend well. Cook for a minute.
- Add salt and 1-cup water. Blend well.
- Close the top and weight cook it for 5 6 whistles over a medium fire or until the dal turns delicate. Turn off the fire and let the weight discharge. Do not open the cover promptly something else, dal may stay uncooked.
- Open the top. Gently pound the dal with the posterior of a spoon.
- Cook until you get the wanted consistency for 2-3 minutes.
- Turn off the fire. Include coriander leaves and already kept tadka (kept in step-8).
- Chana dal is prepared for serving.
Tips and Variations:
- You can moreover cook the dal in a pot/pan until delicate but it will take more time to cook.
- Add 1 teaspoon of ghee with oil in step 2 for a decent flavor.
- You can splash the dal 4-6 hours ahead instead of 30 minutes an hour. That will offer assistance in simple digestion.
- Skip step 1 of dousing lentils in water if you are in a rush and cook the dal for 7-8 whistles.
Taste: Mild spicy and salty
Serving Ideas: Serve this dal with paratha or steamed rice in dinner.