Empty My Fridge
Easy Chana Dal
Ingredients
- Chana dal½ cups
- Tomato1
- Garlic3 cloves
- Ginger½ inches
- Coriander seed · ground1 tsp
- Turmeric¼ tsp
- Paprika¼ tsp
- Cayenne pepper¼–½ tsp + ¼ tsp
- Salt⅓–½ tsp
- Oil½ tsp
- Cumin½ tsp
- Asafoetida1
- Garam masala½ tsp
- Cilantro · chopped¼ cups
Instructions
- Soak the chana dal for 1 hour to overnight. Drain and put it in a saucepan with 2 cups of water. Cover and cook over medium heat for 20 to 25 minutes, leaving the lid slightly open if the water threatens to boil over.
- Meanwhile, blend the tomato, garlic, ginger, ground coriander, turmeric, paprika and cayenne with 1/2 cup of water until smooth.
- Add the blended tomato mixture and the salt to the cooking dal. Cover and cook 15 more minutes, or until the dal is tender. Mash some of it and simmer until it reaches your preferred texture.
- Make the tempering: heat the oil in a small skillet over medium heat. When hot, add the cumin seeds and cook until they change color, about 1/2 to 1 minute. Add the asafetida.
- Stir half of the tempering, the garam masala and the cayenne into the simmering dal. Taste and adjust salt and spice. Remove from heat, stir in the cilantro, then garnish with the remaining tempering and serve.
Summarized from Vegan Richa's video. Watch it for the details.
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