Dry Chana Dal (Gujarati Style)
Welcome back to my cooking blog! Today, I'm sharing a delicious Chana Dal recipe, loved in Pakistan and India for its ease and outstanding taste. Learn about the Gujarati Style Chana Dal and its variations. Stay tuned for its nutritional benefits. Let's dive in!
Calories 256kcal
Ingredients
- 1 cup Chana Dal Soak the split lentils in the water for 3 hours before the cooking
- 3-4 tbsp Cooking oil Olive Oil is good for your health
- 1/2 tbsp Mustard Seeds It’s also called Rai Dana
- 1/2 tbsp Asafoetida The common is Hing
- 1 cup Chopped onion
- 2 tbsp Ginger Garlic Paste
- 2 tbwsp Kashmiri Red Chili Powder
- 1/2 tbsp Coriander Powder
- 1/2 tbsp Cumin Seeds Powder
- 1/2 tbsp Turmeric Powder
- 3/4 cup chopped Tomatoes
- Salt to taste
- 3/4 tsp Garam Masala Powder
- 1 cup Water
- Coriander Leaves & Green Chilies for garnishing
Instructions
- Heat cooking oil in a pressure cooker
- Add Mustard seeds. As the Rai crazy Klee, then add (asafoetida) hing
- Mix together and then add finely chopped onion and saute lightly.
- Then add ginger garlic paste.
- Mix and sauté properly.
- As the onion turns brown
- Then add kashmiri red chili powder, coriander powder, cumin seeds powder, turmeric powder, add 1 tbsp of salt
- Now mix the all spices together
- Add 3/4 cup chopped tomatoes.
- Cook the tomatoes till they be one soft and leaves oil.
- Add Chana Dal and mix.
- Sauté for 1 minute.
- Add 1 cup water and close the lid of the cooker.
- Cook till 3 whistles.
- After the cooker cools down, open and check for excess water.
- If the Dal is too loose, let it boil for a while with the lid on.
- Then add garam masala powder and mix.
- Add Coriander leaves and serve hot with roti, parathas, you can also eat with rice