Dry Chana Dal Recipe
by Tarla Dalal

When we usually think of using chana dal in the menu, we make it into a thick, soupy dal, perked up with different flavours.

For a change, try this Dry Chana Dal recipe. It is simply awesome, with a soft and succulent texture and a peppy flavour marked by dominant notes of tomatoes and dried fenugreek leaves together with traditional flavour-givers like onion, ginger, garlic, green chillies etc.

Every mouthful is really bubbling with energy. You can serve this tasteful dish hot and fresh with rice or rotis .

You can also try other dal recipes like Dal Pinni and Dal Rasam .

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Dry Chana Dal Recipe recipe - How to make Dry Chana Dal Recipe

2 cups soaked and cooked chana dal (split bengal gram)
1 tbsp oil
1/4 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp finely chopped green chillies
2 tbsp tomato puree
1/2 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp finely chopped coriander (dhania)
salt to taste

Method

Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the ginger-garlic paste, turmeric powder, chilli powder, garam masala, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the tomato purée and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the chana dal, dried fenugreek leaves, coriander, salt and 2 tbsp of water, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot.