Dhaba Style Chana Dal Recipe | Split Chickpea Lentil Recipe
Ingredients
- Chana dal (split chickpea lentil) 1 cup, boiled
- Oil 1/4 cup
- Onion 1 medium, finely chopped
- Cardamom (Hari Ilaichi) 1
- Cloves (loang) 2
- Cinnamon (darcheeni) 1 stick
- Cumin seeds 1 tsp
- Garlic Paste 1/2 tsp
- Ginger paste 1 tsp
- Tomato 1 large, chopped
- Green chilies 2-3
- Red chili powder 1 tsp or to taste
- Salt 1 tsp or to taste
- Coriander powder 1 tsp
- Turmeric powder ½ tsp
- Tomato puree 1 tsp (optional)
- Garam Masala 1 tsp
For Tarka
- Desi ghee 1-2 tbsp
- Green chilies slit 2-3
- Ginger, 2-inch thin piece, julienned
- Red chili flakes 1/2 tsp
Preparation
- Heat oil in a wok on a medium flame and add chopped onion. Fry until translucent. DO not brown at this stage.
- Add cardamom, cloves, cinnamon, and cumin seeds and stir fry until aromatic and the onions turn golden.
- Add ginger paste and garlic paste and stir fry until aromatic.
- Add chopped tomato, stir fry for 30 seconds then turn the flame low, cover and cook until tomatoes are soft and oil is separated from the tomatoes.
- Add chopped green chilies, salt, red chili powder, coriander powder and turmeric powder and stir fry for a minute.
- Add boiled chana dal, water as required (I added ½ cup), cover and cook for 8-10 minutes or until very soft.
- Take the lid off and using your ladle (chamach) and fork, mash some of the dal to thicken the gravy a bit.
- Cook uncovered for 2-3 more minutes.
- Meanwhile, make some tarka for the dal. Heat desi ghee in a small pan and add chilies, ginger and red chili flakes. Stir fry until aromatic.
- Transfer to a serving bowl, sprinkle garam masala and tarka on top.
- Serve hot with chapati or rice and some pickle.
- Enjoy!
Dhaba Style Chana Dal Recipe | Split Chickpea Lentil Recipe
Ingredients
- Chana dal split chickpea lentil 1 cup, boiled
- Oil 1/4 cup
- Onion 1 medium finely chopped
- Cardamom Hari Ilaichi 1
- Cloves loang 2
- Cinnamon darcheeni 1 stick
- Cumin seeds 1 tsp
- Garlic Paste 1/2 tsp
- Ginger paste 1 tsp
- Tomato 1 large chopped
- Green chilies 2-3
- Red chili powder 1 tsp or to taste
- Salt 1 tsp or to taste
- Coriander powder 1 tsp
- Turmeric powder ½ tsp
- Tomato puree 1 tsp optional
- Garam Masala 1 tsp
For Tarka
- Desi ghee 1-2 tbsp
- Green chilies slit 2-3
- Ginger 2-inch thin piece, julienned
- Red chili flakes 1/2 tsp
Instructions
- Heat oil in a wok on a medium flame and add chopped onion. Fry until translucent. DO not brown at this stage.
- Add cardamom, cloves, cinnamon, and cumin seeds and stir fry until aromatic and the onions turn golden.
- Add ginger paste and garlic paste and stir fry until aromatic.
- Add chopped tomato, stir fry for 30 seconds then turn the flame low, cover and cook until tomatoes are soft and oil is separated from the tomatoes.
- Add chopped green chilies, salt, red chili powder, coriander powder and turmeric powder and stir fry for a minute.
- Add boiled chana dal, water as required (I added ½ cup), cover and cook for 8-10 minutes or until very soft.
- Take the lid off and using your ladle (chamach) and fork, mash some of the dal to thicken the gravy a bit.
- Cook uncovered for 2-3 more minutes.
- Meanwhile, make some tarka for the dal. Heat desi ghee in a small pan and add chilies, ginger and red chili flakes. Stir fry until aromatic.
- Transfer to a serving bowl, sprinkle garam masala and tarka on top.
- Serve hot with chapati or rice and some pickle.
- Enjoy!
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