Dal is the staple food in most Indian households and is a simple to prepare dish. There are a variety of pulses available which make for interesting and unique types of Dal. Chana Dal is a wholesome, rich and mildly spiced dish. It is made from split chickpeas which is loaded with nutrients like proteins and iron. It is commonly prepared in North Indian households and is also considered more exotic of the various pulses. This recipe of Chana Dal is a Bengali style of preparing it.
- Chana dal – 1 cup
- Onion – 1 (Medium Sized)
- Whole red chilly,dried – 1
- Turmeric powder – 1/4 teaspoon
- Red chilly powder – 1/2 teaspoon
- Grated Ginger – 1/2 teaspoon
- Cumin seed(jeera) – 1/2 teaspoon
- Asafoetida(hing) – 1 pinch
- Garam masala – 1/2 teaspoon
- Bay leaf – 2 to 3
- Oil – 2 tablespoons
- Coriander leaves – few leaves for garnishing
- Sugar – 1/2 teaspoon(optional)
- Salt to taste
Preparation Time: 15 mins.
Cooking Time: 15 mins.
Servings: 2 to 3 persons
Soak chana dal in water for two hours.
Add dal into a pressure cooker along with two cups of water, salt and turmeric powder.
Cook up-to one whistle and then reduce the flame and cook for one more minute. Turn off the stove.
Now, add oil in a large pan. Once oil is hot, add hing, cumin seeds, whole dried red chilly and bay leaves.
Once the above seasoning starts to splutter, add finely chopped onion and grated ginger.
When onion turns golden brown, add red chilly powder and the cooked dal to the pan.
Add garam masala and sugar and mix well. Turn off the heat.
Garnish with coriander leaves. Chana Dal is ready. Serve hot with rice or roti.