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CHANA DAL FRY

This chana dal fry is Punjabi style recipe of bengal gramlentils tempered & flavored with spices.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine North Indian
Servings 4

Ingredients
  

For Pressure Cooking Chana Dal

  • 1 cup chana dal (bengal gram or split chickpea)
  • 3.33 to 4 cups water
  • 0.33 teaspoon turmeric powder

For Tempering The Chana Dal

  • 2.67 medium sized tomatoes - chopped
  • 0.67 cup finely chopped onions
  • 1.33 inch ginger - finely chopped
  • 5.33 to 6.67 garlic - finely chopped
  • 1.33 green chili - chopped
  • 1 teaspoon cumin seeds
  • 0.67 teaspoon red chili powder
  • 0.33 teaspoon turmeric powder (ground turmeric)
  • 1.33 teaspoon coriander powder (ground coriander)
  • 0.67 teaspoon garam masala powder
  • 0.67 teaspoon dry mango powder (amchur powder) or add as required
  • 1.33 teaspoon kasoori methi (dry fenugreek leaves)
  • a pinch of asafoetida (hing)
  • 2.67 tablespoon oil or ghee (clarified butter)
  • salt as required
  • a few coriander leaves (cilantro) for mixing towards the end or garnishing

Instructions
 

Pressure Cooking Chana Dal

  • Pick and rinse the chana dal well in running water. 
  • Soak the dal in enough water for an hour.
  • Drain the lentils and add them to the pressure cooker along with turmeric powder. Add 2.5 to 3 cups water and stir well.
  • On a high flame, pressure cook the lentils for 7 to 8 whistles or more, till the dal is softened and well cooked. 
  • Keep the cooked chana dal aside.

Making Chana Dal Fry

  • In another pan, heat oil or ghee.
  • Add the cumin first and fry for a few seconds till they splutter.
  • Then add the garlic and fry till they become light brown.
  • Now add the onions and fry till they get golden.
  • Now add the tomatoes, ginger and green chili.
  • Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
  • Saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
  • Add the kasoori methi and stir.
  • Pour the cooked chana dal along with its stock to the sauteed masala mixture or vice versa. season with salt.
  • 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.
  • Garnish with chopped coriander leaves
  • Serve the chana dal fry hot with some basmati rice or rotis or bread.

Notes

Consistency of chana dal can be easily adjusted:
 
  1. If the dal becomes thick, then after adding the sauteed masala tempering mixture, add some water and simmer for some minutes.
  2. If the dal become thin, simmer for a longer time so that you get the right consistency.
For cooking the chana dal in a pot or pan: 
 
  1. First soak the lentils for an hour.
  2. Then take 4. Cups of water along with the drained lentils in a pot.
  3. Also add turmeric powder. Cover and cook the lentils for 45 minutes to 1 hour, till they are softened. Add more water if required.
  4. If the mixture froths, then cook uncovered initially and then later cover and cook. A few drops of oil can also be added to reduce the frothing.
Note: to make the chana dal gluten free, omit adding the asafoetida (hing).