Chana Dal Curry

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the chana dal in several changes of water, rubbing it with your fingers, then drain it. Put it in a pressure cooker with 3 cups (710 ml) water and the turmeric.
2. Pressure cook on medium heat until you hear 4 to 5 whistles (or use the Instant Pot for 10 minutes). Let the pressure drop naturally.
3. While the dal cooks, heat the oil in a pan and add the bay leaf, cinnamon and black and green cardamoms. When they sizzle, add the onions and saute on medium heat until golden, 6 to 7 minutes.
4. Add the ginger and garlic and saute for 2 minutes until fragrant. Add the tomatoes and cook 4 to 5 minutes until they break down to a mush.
5. Stir in the chili powder, garam masala, coriander powder, cumin powder and salt. Saute for 2 minutes, then add the cooked dal with the remaining liquid. Mash a little of the dal if you like.
6. If the dal is too thick, add a little hot water. Simmer for 5 minutes until thick. Stir in the kasuri methi and amchur, then taste and adjust the salt.
7. For the tempering, heat the ghee in a small pan over medium flame. When hot, add the cumin seeds. When they sizzle, add the garlic, ginger and green and red chilies, and fry 1 to 2 minutes until fragrant but not burnt.
8. Take the pan off the heat, add the red chili powder (optional) and asafoetida, then pour the tempering over the dal and garnish with coriander leaves. Serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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