Chana Dal Fry, a staple in Indian cuisine, is a simple yet incredibly flavorful lentil dish that's perfect for a weeknight meal or a special occasion. Its versatility shines through – equally delicious served with rice, roti, naan, or even as a side to grilled meats. The earthy, nutty flavor of the chana dal (split chickpeas) is enhanced by a blend of aromatic spices, creating a dish that's both comforting and exciting to the palate. The secret lies in achieving that perfect balance of textures – tender lentils with a slightly crisp exterior – and a rich, savory sauce that clings beautifully.
This recipe guides you through creating restaurant-quality Chana Dal Fry in the comfort of your own kitchen. Forget complicated techniques and lengthy ingredient lists; we'll break down the process into easy-to-follow steps, ensuring a delicious and satisfying outcome every time. Ready to embark on this culinary adventure? Let's get started with the step-by-step guide below.
Tools Needed
- Cooker
- Spoon
Ingredients
- Gram dal (split chickpeas)
- Water
- Onion: chopped
- Turmeric powder
- Red chili powder
- Garlic: 5-6 cloves
- Tomatoes: 2 large, chopped
- Clove: 2
- Salt
- Bay leaf: 1
- Cinnamon stick: 1/2 inch
- Ghee (clarified butter): 1 spoon
- Green coriander: lots
- Cumin seeds: 1/2 teaspoon
- Garam masala
- Asafoetida (hing): a little
- Kashmiri red chili powder
Step-by-Step Instructions
Step 1. Prepare and Cook the Dal
- Soak gram dal in water for 1 hour.
- Drain the water and wash the dal twice.
- Transfer the soaked dal to a cooker. Add water, chopped onions, turmeric powder, red chili powder, garlic, and chopped tomatoes.
- Add cloves, salt, a bay leaf, and a piece of cinnamon. Add ghee.
- Cook on high flame for one whistle, then three whistles on low flame.
- Remove whole spices from the cooked dal.
- Mash the dal slightly with a spoon.
Step 2. Make the Tadka (Tempering)
- Heat ghee or oil in a pan. Add cumin seeds, chopped garlic, garam masala, asafoetida, and Kashmiri red chili powder.
Step 3. Finish and Garnish
- Stir in lots of green coriander.
- Pour the tadka over the dal and mix well. Garnish with more coriander leaves.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Don't add too much water when cooking the dal, as the lentils will have already absorbed water during soaking.
- Adding ghee enhances the flavor of the dal.
- The amount of ghee/oil and spices can be adjusted according to taste.
- Asafoetida helps with digestion.
- Serve hot with roti, puri, paratha, chapati, naan, or rice.
Nutrition
- Calories: Approximately 400-500
- Fat: 15-20g
- Carbs: 60-70g
- Protein: 20-25g
FAQs
1. Can I use canned chana dal instead of dried?
Yes, you can! Just drain and rinse the canned dal before adding it to the pot. You may need to adjust the cooking time slightly as canned dal cooks faster.
2. What if my chana dal is too thick or too thin?
If it's too thick, add a little more water and simmer. If it's too thin, simmer uncovered for a few minutes to reduce the liquid. You can also adjust the consistency by adding a little more tomato paste or yogurt towards the end.
This Chana Dal Fry recipe delivers a restaurant-quality dish with minimal effort, proving that delicious Indian food can be easily made at home. Enjoy the satisfying flavors and textures, and don't hesitate to experiment with different spices to personalize your dish. Happy cooking!