Chana Dal, crafted from split bengal gram, is a hearty and protein-wealthy lentil dish popular across indian families. With its nutty taste and creamy texture, it pairs superbly with rice, roti, or paratha and is filled with vitamins like fiber, iron, and protein.
Components:
1 cup chana dal (cut up bengal gram)
Three cups water
1 medium onion, chopped
1 medum tomato, chopped
2–three garlic cloves, minced
1-inch ginger, grated
2 inexperienced chilies, slit
Half tsp turmeric powder
1 tsp cumin seeds
1/2 tsp mustard seeds (optional)
Half of tsp purple chili powder
1/2 tsp garam masala
Salt to taste
2 tbsp oil or ghee
Fresh coriander leaves for garnish
Commands:
Step 1: cook dinner the Dal
Wash chana dal very well and soak it for half-hour (optionally available however hastens cooking). Pressure cook with turmeric and water for 3–4 whistles, or till tender but now not gentle. Set apart.
Step 2: prepare the Tempering
Warmness oil or ghee in a pan. Add cumin and mustard seeds. After they splutter, upload garlic, ginger, and inexperienced chilies. Sauté for a minute until aromatic.
Step 3: upload onions and Tomatoes
Add chopped onions and cook till golden. Then add tomatoes, crimson chili powder, and salt. Prepare dinner till tomatoes are soft and oil separates.
Step 4: integrate and Simmer
Add the cooked chana dal to the pan. Mix nicely and modify consistency via including water if needed. Simmer for five–7 mins. Upload garam masala and stir.
Step 5: Garnish and Serve
Garnish with clean coriander leaves and serve hot.
Serving hints:
Experience chana dal with steamed rice, jeera rice, or roti, together with a side of pickle or papad for a wholesome, comforting meal.
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