Chana Dal fry is a healthy, delicious and an everyday dal made with bengal gram. This dal alone is sufficient to for a complete meal in combination with steamed rice or chapatis. Prepare this delicious dal yourself following the below recipe:
Preparation Time: 5-10 minutes
Cooking Time: 30 minutes
Recipe Yeild: 4 servings
- Bengal Gram (chana dal) - 1 cup (soaked for 2hoours in water)
- Onion - 1 small size finely chopped
- Green Chilli - 2 finely chopped
- Ginger - 1 tea spoon finely chopped
- Tomato - 1 finely chopped
- Coriander Leaves (hara dhaniya patti) - 1 tea spoon chopped for garnish
- Turmeric Powder (haldi powder) - 1/2 tea spoon
- Red chilli powder (lal mirch powder) - 1/2 tea spoon
- Asafoetida (hing powder) - 1 pinch
- Cumin Seeds (jeera powder) - 1 pinch
- Garam Masala Powder - 1 pinch
- Salt to taste
- Desi Ghee - 1 table spoon
- Water - 1 cup
- In a pressure cooker put the bengal gram (chana dal) and 1 cup water. To it add the turmeric powder (haldi powder) and salt to taste. Pressure cook the dal for 1 whistle on high flame. Lower the flame and cook it for further 7 minutes. Then turn off the flame and allow it to cool.
- Heat the desi ghee in deep kadhai and first add asafoetida (hing powder) to it, followed by the cumin seeds (jeera). Allow the cumin seeds (jeera) to crackle and turn red.
- Add the chopped onions and saute it till they also turn red.
- Now add the chopped ginger (adrak), green chilli (hari mirch) and tomato. Sprinkle a little salt which will help to cook the tomato.
- When the above ingredients are completely cooked add the red chilli powder (lal mirch powder). Mix it well and mash the tomatoes a little to form a paste like masala. Add the garam masala powder and mix. The masala for the chana dal fry is now ready.
- Now transfer the contents of the cooker to the kadhai. Stir and allow it to boil for 2 minutes so that the masala prepared mixes uniformly with the dal.
- Turn off the flame, and transfer the chana dal fry to beautiful serving bowl. Garnish with chopped coriander leaves (hara dhaniya patti) and 1 tea spoon desi ghee. Serve hot with steamed rice or chapati.