Chana Dal

INGREDIENTS

• 1 cup chana dal (split chickpeas)
• 1 onion (finely chopped)
• 2 tomatoes (finely chopped)
• 2 green chilies (slit)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 tablespoon ghee or oil
• Salt (to taste)
• 3 cups water (or as needed)
• Fresh coriander leaves (for garnish)

Recipe

Step 1: Cook the Chana Dal

- Wash the chana dal thoroughly under running water.

- Soak the chana dal in water for at least 2 hours (optional, but helps reduce cooking time).

- In a pressure cooker, add soaked dal and 3 cups of water. Cook for 4-5 whistles or until soft.

- If not using a pressure cooker, cook in a regular pot for 30-40 minutes or until dal is soft and tender.

- Add more water if needed.

Step 2: Prepare the Tadka

- In a pan, heat ghee or oil. Add cumin seeds and let them splutter.

- Add chopped onions and sauté until golden brown.

- Add ginger-garlic paste and green chilies. Cook for 1-2 minutes until fragrant.

- Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder.

- Cook until tomatoes soften and oil separates from the masala.

Step 3: Combine the Tadka with Dal

- Add the cooked chana dal to the prepared tadka and stir well.

- Cook the dal on low to medium heat for 5-10 minutes, allowing the flavors to combine.

- If the dal is too thick, add water to adjust the consistency.

Step 4: Add Garam Masala and Garnish

- Add garam masala and mix well.

- Garnish with fresh coriander leaves.

Step 5: Serve

- Serve hot with roti, paratha, or rice.