Introduction:
Chana Dal Recipe
Chana Dal Recipe: To prepare chana dal fry, start by soaking the chana dal in hot water for an hour. Then, drain the soaked chana dal and combine it with turmeric powder and 2½ cups of water in a pressure cooker. Pressure cook for 5 whistles and allow the steam to escape before opening the lid. Whisk the cooked dal and set it aside.
In a deep non-stick pan, heat oil and add cumin seeds, asafoetida, garlic, ginger, and green chillies. Sauté for 1 to 2 minutes over medium flame. Then, add onions and sauté for 2 minutes until they turn translucent.
Next, add tomatoes, chilli powder, coriander powder, garam masala, dried mango powder, and 2 tablespoons of water. Mix well and cook for 3 minutes on medium flame, stirring occasionally.
Now, add dried fenugreek leaves, salt, and the whisked dal. Mix well and cook for another 3 minutes on medium flame, stirring occasionally. Finally, add chopped coriander and mix well.
Serve the chana dal fry hot.
Nourishing and flavorful, this easy chana dal masala is a staple in the northern states of India. Loaded with finely chopped garlic, ginger, green chillies, onions, and tomatoes, this Punjabi-style dal stands out with its unique blend of spices and dried fenugreek leaves. A dash of amchur powder adds a delightful tanginess to the dish.
This North Indian chana dal tadka pairs wonderfully with rice, rotis, or parathas. Complete your meal with a bowl of kachumber, masala papad, and a refreshing glass of chaas for an authentic North Indian dining experience. Enjoy it piping hot!
Chana Dal Recipe Ingredients
- 3/4 cup chana dal (split bengal gram)
- 1/2 tsp turmeric powder
- 2 tbsp oil
- 1 tsp cumin seeds
- a pinch of asafoetida
- 1 tbsp finely chopped garlic
- 1 tsp finely chopped ginger
- 1 tsp chopped green chillies
- 1/2 cup finely chopped onions
- 3/4 cup chopped tomatoes
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp dried mango powder (amchur)
- 1 tsp dried fenugreek leaves
- salt to taste
- 2 tbsp finely chopped coriander
Chana Dal Recipe Method
- Soak the chana dal in enough hot water for 1 hour, then drain.
- Combine soaked chana dal, turmeric powder, and 2½ cups of water in a pressure cooker. Pressure cook for 5 whistles, then whisk the dal and set aside.
- Heat oil in a deep non-stick pan. Add cumin seeds, asafoetida, garlic, ginger, and green chillies. Sauté for 1 to 2 minutes.
- Add onions and sauté for 2 minutes until translucent.
- Add tomatoes, chilli powder, coriander powder, garam masala, dried mango powder, and 2 tbsp of water. Cook for 3 minutes, stirring occasionally.
- Add dried fenugreek leaves, salt, and whisked dal. Mix well and cook for another 3 minutes.
- Finally, add chopped coriander and mix well. Serve hot.
For Cooking Chana Dal
- To cook chana dal for the chana dal fry recipe, begin by cleaning and washing the chana dal. Then, soak the chana dal in hot water for 1 hour to expedite the cooking process.
- After soaking, drain the chana dal using a strainer and discard the water. Transfer the washed and drained chana dal to a pressure cooker.
- Add 1/2 teaspoon of turmeric powder (haldi) and 2½ cups of water to the pressure cooker. Mix well with a ladle.
- Close the lid of the pressure cooker and cook the chana dal under pressure for 5 whistles. Allow the steam to escape before opening the lid.
- Once the pressure cooker has cooled down slightly, carefully open the lid. The cooked dal should appear soft and tender.
- Using a whisk, lightly whisk the dal until it becomes coarse. It’s recommended not to make it completely smooth. Set aside the cooked chana dal for further use in the recipe.
Conclusion:
Chana Dal Recipe fry is a versatile and flavorful dish that’s perfect for any meal. With simple ingredients and easy-to-follow steps, you can recreate the authentic flavors of North Indian cuisine right in your own kitchen. Whether you serve it with rice, rotis, or parathas, this dish is sure to be a hit with family and friends. Enjoy the hearty goodness of this classic Punjabi-style dal fry!
FAQs About Chana Dal Recipe
Can I skip soaking the chana dal?
While soaking the chana dal helps to reduce cooking time, you can skip this step if you’re short on time. However, keep in mind that the cooking time will be longer without soaking.
What can I substitute for dried fenugreek leaves?
If you don’t have dried fenugreek leaves (kasuri methi), you can omit them or substitute with a small amount of fresh fenugreek leaves, although the flavor may vary slightly.
Is it necessary to use a pressure cooker?
Using a pressure cooker significantly reduces the cooking time for the chana dal. However, if you don’t have one, you can cook the dal in a regular pot. It will take longer, but the end result will still be delicious.
Can I adjust the spice level of the dish?
Absolutely! Feel free to adjust the amount of green chillies, chilli powder, and other spices according to your taste preferences. If you prefer a milder dish, reduce the amount of chillies and chilli powder.
Can I make this dish ahead of time?
Yes, you can prepare the chana dal fry ahead of time and reheat it before serving. It actually tends to taste even better the next day as the flavors have had time to meld together.
