chana-dal – North Indian style chana dal dry with tadka. Dal is also called Bengal gram spilt and skinned tastes good with roti, naan and jeera rice.
Bengal gram, closely related to the chickpea family, is a yellow lentil, rounded on one side and flat on the other. Bengal gram is one of the earliest cultivated legumes.
In Indian cuisine, it is popularly known as Chana Dal. Bengal gram seeds are small and dark and have a rough coat.
Bengal gram is rich in B-complex vitamins that play an important role in
glucose metabolism and are vital for your body to remain active and energetic.
It is also essential for the heart as it is rich in antioxidants and reduces inflammation keeping the organ healthy.
It is a kind of Dal which needs more cooking time compared to other Dal. so you can soak dal for 30-40 minutes before making to cook it faster. f you are in hurry then you can avoid soaking. Water in dal is adjustable as per your taste as some people prefer it mushy and some people prefer some watery or thin dal. So adjust the water as per your own requirement. Same is the case with chilies also in all dals or vegetables.
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Chana Dal
Ingredients
- 1 cup chana dal chana dal
- 3 cup water
- 1 medium onions – chopped
- 2 medium tomatoes – chopped
- 1/4 teaspoon turmeric powder
- 1 inch ginger / adrak – chopped
- 4-5 cloves garlic – chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dry mango powder
- 1 teaspoon fenugreek leaves dry – crushed (Kasuri Methi)
- a pinch Asafoetida
- 2 tablespoon oil
- corainder leaves – chopped to garnish
- salt to taste
Instructions
- Rinse dal and soak in water for an hour or so.
- Drain and add in pressure cooker.
- Add haldi powder and water and stir well.
- Pressure cook for 7-8 whistles till the dal softens.
- Heat oil in a pan on medium flame,
- Add jeera and saute
- Add garlic and saute till raw smell goes.
- Add onions and saute till golden
- Add tomatoes, green chili, ginger. Saute
- Add turmeric powder, red chilli powder, hing. mango powder/aamchur, coriander powder.
- Saute till tomatoes get cooked and oil leaves the sides
- Add kasuri methi and saute.
- Pour cooked chanda dal with stock and salt
- Stir and simmer for 5-6 minutes.
- Add garam masala
- Garnish with green coriander leaves.
