Special Chana Dal
Cooked chana dal with aromatic spices and a tempering of onions, tomatoes, and garlic.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chana Dal (soaked for 2 hours) | 250 | Grams |
| Water (for cooking dal) | 1 | Liter |
| Onion (medium-sized, finely chopped) | 2 | Count |
| Tomato (medium-sized, finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit lengthwise) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Ghee | 3 | Tbsp |
| Coriander Leaves (finely chopped) | 1 | Bunch |
Instructions
- Rinse the soaked chana dal and add it to a pressure cooker with 1 liter of water and turmeric powder. Cook until soft, about 3-4 whistles.
- In a separate pan, heat ghee and add cumin seeds. Allow them to splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- Add chopped tomatoes and cook until they turn soft and the oil separates.
- Add red chili powder, coriander powder, and salt. Mix well.
- Pour the cooked chana dal into the pan and mix thoroughly. Simmer for 10 minutes.
- Add garam masala and stir well. Cook for another 2 minutes.
- Garnish with chopped coriander leaves before serving.
Prep
- Soak chana dal for 2 hours
Kitchen equipment
Pressure Cooker