Chana Dal Fry

CHANA DAL FRY

(1 CUP = 250 ML)

INGREDIENTS

for pressure cooking chana dal

• ¾ cup chana dal (bengal gram or split chickpea)
• 2.5 to 3 cups water
• ¼ teaspoon turmeric powder
• for tempering the chana dal
• 2 medium sized tomatoes - chopped
• ½ cup finely chopped onions
• 1 inch ginger - finely chopped
• 4 to 5 garlic - finely chopped
• 1 green chili - chopped
• ¾ teaspoon cumin seeds
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder (ground turmeric)
• 1 teaspoon coriander powder (ground coriander)
• ½ teaspoon garam masala powder
• ½ teaspoon dry mango powder (amchur powder) or add as required
• 1 teaspoon kasoori methi (dry fenugreek leaves)
• a pinch of asafoetida (hing)
• 2 tablespoon oil or ghee (clarified butter)
• salt as required
• a few coriander leaves (cilantro) for mixing towards the end or garnishing

METHOD

pressure cooking chana dal

1. Pick and rinse the chana dal well in running water. 
2. Soak the dal in enough water for an hour.
3. Drain the lentils and add them to the pressure cooker along with turmeric powder. Add 2.5 to 3 cups water and stir well.
4. On a high flame, pressure cook the lentils for 7 to 8 whistles or more, till the dal is softened and well cooked. 
5. Keep the cooked chana dal aside.
6. making chana dal fry
7. In another pan, heat oil or ghee.
8. Add the cumin first and fry for a few seconds till they splutter.
9. Then add the garlic and fry till they become light brown.
10. Now add the onions and fry till they get golden.
11. Now add the tomatoes, ginger and green chili.
12. Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
13. Saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
14. Add the kasoori methi and stir.
15. Pour the cooked chana dal along with its stock to the sauteed masala mixture or vice versa. season with salt.
16. Stir and simmer the dal for 6-8 minutes till you get medium consistency of the dal. The chana dal is neither thick nor thin.
17. Garnish with chopped coriander leaves.
18. Serve the chana dal fry hot with some basmati rice or rotis or bread.

Notes

For cooking the chana dal in a pot or pan: 

First soak the lentils for an hour.

Then take 4. Cups of water along with the drained lentils in a pot.

Also add turmeric powder. Cover and cook the lentils for 45 minutes to 1 hour, till they are softened. Add more water if required.

Source: vegrecipesofindia

AUTHOR:DASSANA AMIT