Chana Dal | Dal Recipes

Chana dal is one of my favorite dal specially on the day I am not in mood to cook a elaborated meal because with this chana dal a simple salad or even onion chunks or pickle goes perfectly plus this dal goes well with roti or rice. Channa dal is one of the dal variety made most in my parents home it's comes at number two after tuar dal.  As I said in most of my dal posts it's important ingredient in our diet, in a month minimum 25 days I prepare dal and mostly twice a day.

 I was not a big fan of chana dal during my childhood days and would try to avoid all the possible way but now it's just opposite I like it much now to my delight or say it's lessen my work so I like it more :)  It's important to make chana dal properly otherwise it doesn't taste very nice, don't try the short cut way of adding onion, tomato, chilli with dal to pressure cook and giving a tadka in the end it just won't work trust me I have done ample of experiments but the authentic and traditional method works best as long as chana dal is what we are talking about and I strongly suggest use all the ingredients specially don't miss bay leaf it's add extra zing to the dal and follow the steps.

You can do slight variations like add little of amchur/dry mango powder but if you want to add tamarind then it's all together different story it's not the authentic North Indian method then, hope you got the overall idea by now.  Adding ghee is your option it does enhance the taste but you can skip it too, the dal still taste delicious.

Other Dal recipes you can check ..

• Beetroot Dal
• Chow Chow Dal
• Dalpeta
• Hara Moong Dal
• Katte Masoor Dal
• Tindora Dal

Chana Dal Recipe

Author: Priti | Category: Main Course - Dal | Cuisine: North Indian
Prep Time: 10 Mins + Soaking Time | Cook Time: 25 Mins | Total Time: 35 Mins

Serves: 4-5

Ingredients:

Chana Dal - 1 Cup
Onion - 1 [large]
Tomato - 1 [large]
Green Chilli - 2-3
Oil - 1 tbsp
Asafoetida/Hing - A Pinch
Bay Leaf - 1
Cumin Seeds/Jeera - 1 tsp
Dry Red Chilli - 1
Fresh Minced Garlic - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 3/4 tsp
Garam Masala Powder - 1/2 tsp
Water - As Needed
Salt - To Taste
Chopped Coriander Leaves/Cilantro - 2 tbsp
Ghee - 1 tbsp [optional]

Method:

1. Soak channa dal for 15 to 30 minutes and pressure cook with water just covering dal and 1/4 tsp of turmeric powder for 4 whistles.
~Normally channa dal takes longer time to cook and soaking helps in make it cook faster.

2. Once pressure released mash lightly (don't mash too much) cooked dal and keep aside.
3. Meanwhile finely chop onion, tomato, green chilli, coriander leaves.
4. In a wok heat oil add hing, cumin seeds and allow to splutter. Add bay leaf, dry red chilli, garlic and saute until garlic becomes golden brown.  Add onion, green chilli and saute.

5. Once onion becomes soft add red chilli powder, coriander powder and remaining 1/2 tsp turmeric powder mix well.

6. Add tomato, mix cover and cook until tomato gets mashed.

7. Add mashed dal and mix well, add salt, 1-2 or more cups of water ( depending on the consistency you like) and bring it to a good boil.  Chana dal is normally thick in consistency compare to tuar dal.  Add garam masala and stir well.

8. In slow flame simmer for 5 minutes, garnish with cilantro and off flame.  If using ghee add now and mix or add while serving. 

Serve hot with steamed rice and a salad on side, papad, achar.  That's a perfect looking dal don't think the dal is not mashed, it's not suppose to be.  In chana dal we should see the dal pieces but it should be soft while we eat.

Have a nice day.

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