Chana Dal Recipe (Step by Step)!

Method9 steps · about 55 min

1. 1

   Step 1: Rinse the 205 grams chana dal. Put in the pressure cooker with two-and-a-half cups water, half teaspoon turmeric and threequarter teaspoon of the divided salt. For an Instant Pot, cook at high pressure for thirteen minutes. For a stove-top pressure cooker, follow its instructions; the source gives eight to ten whistles as a guide. In either case, let pressure release naturally and open only after fully depressurized. Check the dal is soft before continuing.

   Instant Pot high-pressure chana dal, before natural release · 13 minUses 1 cup chana dal ( 205 grams ) · Two-and-a-half cups pressure-cooking water · ½ teaspoon turmeric · Threequarter teaspoon of total salt

2. 2

   Step 2: Meanwhile, crush 4 large garlic cloves, 1 & ½ -inch ginger and 1 green chili in a mortar pestle and set it aside.

   Uses Four of six garlic cloves for crushed aromatic paste · One 1 1/2-inch (3.8 cm) piece ginger · 1 green chili (or use more for extra heat)

3. 3

   Step 3: Heat 2 tablespoons oil in a heavy bottom pan on medium heat. Once the oil is hot, add the whole spices- 1 teaspoon cumin seeds, 3 cloves, 2 green cardamom and 1 & ½ -inch cinnamon stick. Sauté for a few seconds until the spices are fragrant.

   Uses Thirty ml oil for masala (source 2 tablespoons) · 1 teaspoon cumin seeds · 3 whole cloves · 2 green cardamom · One 1 1/2-inch (3.8 cm) cinnamon-stick piece

4. 4

   Step 4: Then add 1 medium onion (chopped) and cook for around 3 to 4 minutes until they are soft and start to change color. Now, add the freshly pounded garlic-ginger-green chili and cook for 1 to 2 minutes until the raw smell goes away.

   Uses Oil-tempered whole spices · 1 medium red onion ( 160 grams , chopped) · Pounded four-garlic-clove ginger-greenchili paste

5. 5

   Step 5: Then add 2 medium tomatoes (chopped), stir and cook for 7to 8 minutes until they are very soft and completely cooked. Also add ½ teaspoon salt along with the tomatoes.

   Cook tomatoes until very soft · 8 minUses Cooked onion-fresh-aromatic masala · 2 medium tomatoes ( 285 grams , chopped) · Remaining half teaspoon salt

6. 6

   Step 6: Then add the dry spices- ½ teaspoon coriander powder, ¼ teaspoon garam masala, ½ teaspoon Kashmiri red chili powder and 1 teaspoon kasuri methi. Also add 2 tablespoons cilantro (chopped). If you want to make the dal spicier, you can replace half of the Kashmiri red chili powder with regular chili powder which is hotter. Stir and cook the spices for 30 seconds.

   Uses Soft tomato-onion masala · ½ teaspoon coriander powder · ¼ teaspoon garam masala · ½ teaspoon kashmiri red chili powder (this is for color and is not hot) · 1 teaspoon kasuri methi (crushed, dried fenugreek leaves) · 2 tablespoons cilantro (chopped )

7. 7

   Step 7: Add the prepared cooked dal to the masala with half to threequarter cup water as needed for consistency. Simmer uncovered over medium-low heat five to six minutes.

   Simmer Dal · 6 minUses Cooked spice-tomato-onion masala · Fully cooked pressure-released chana dal · Half to threequarter cup finishing water as needed

8. 8

   Step 8: Heat the remaining ten ml oil in a small pan. Add the two remaining chopped garlic cloves and the dried red chili (1), broken if desired. Cook one minute until the garlic starts turning golden, then stir this prepared tadka into the cooked dal.

   Cook final garlic-redchili tadka · 1 minUses Simmered chana dal with masala · Remaining ten ml oil for tadka (source 2 teaspoons) · Remaining two chopped garlic cloves · 1 whole dried red chili

9. 9

   Step 9: Taste the finished dal and serve hot with separately prepared roti or rice.

   Uses Finished chana dal with garlic-redchili tadka