Chana dal recipe | Chana dal fry | How to make chana dal masala recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the chana dal well three times, rubbing it with your fingers, then drain it. Put it in a pressure cooker or large bowl with the water and turmeric.
2. Pressure cook on medium heat until you hear 4 to 5 whistles, then let the pressure drop naturally. In an Instant Pot, cook for 10 minutes and wait for the pressure to drop.
3. While the dal cooks, heat the oil in a pan and add the bay leaf, cinnamon, black cardamom and green cardamoms.
4. When they begin to sizzle, add the onions and saute on medium heat for 6 to 7 minutes, until golden.
5. Add the ginger and garlic and saute for 2 minutes until fragrant. Stir in the tomatoes and cook for 4 to 5 minutes, until they break down to a mush.
6. Stir in the red chili powder, garam masala, coriander powder, cumin powder and salt. Saute for 2 minutes, then add the cooked dal with the remaining liquid. Mash some of the lentils gently if you like.
7. If the dal is too thick, add a little hot water. Mix well and simmer for 5 minutes until thickened. Stir in the kasuri methi and amchur, then taste and adjust the salt.
8. Optionally, remove the black cardamom, bay leaf and cinnamon stick.
9. Heat the ghee in a small pan over medium flame. When hot, add the cumin seeds; when they sizzle, add the garlic, ginger and red and green chilies.
10. Fry for 1 to 2 minutes until fragrant but not burnt. Turn off the heat, add the red chili powder (optional) and asafoetida, then pour this tempering over the dal and garnish with coriander leaves.

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

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