Chana Dal / Split Bengal Gram

Another dal from the family of pulses, Chana Dal or Split Bengal Gram. It is relished with rice or phulkas.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 40 mins, Total – 45 mins

Servings: 2-3

Ingredients:

  1. Chana Dal (Split Bengal Gram) – 1/2 cup (soaked for 20 mins)
  2. Onion – 1/3 cup (finely chopped)
  3. Tomato – 1 medium size (puree)
  4. Green Chilli – 1 (finely chopped)
  5. Ginger Garlic paste – 1 tbsp
  6. Cumin Seeds – 1/2 tsp
  7. Asafoetida – 1/4 tsp
  8. Turmeric powder – 1/3 tsp
  9. Red Chilli powder – 1/3 tsp
  10. Garam Masala powder – 1/3 tsp
  11. Chana Masala powder – 1/2 tsp
  12. Coriander powder – 1 tsp
  13. Ghee (Unsalted Butter) – 1 tbsp
  14. Water – 2 cups
  15. Salt to taste

PS: 1 Cup = 250 ML

  1. Heat ghee in a pressure cooker
  2. Add cumin seeds and let it splutter. Add asafoetida
  3. Add onions. Saute
  4. Add ginger garlic paste. Cook till onions are golden brown
  5. Add tomato puree and green chilli
  6. Add spices – turmeric powder, red chilli powder, garam masala powder, coriander powder and chana masala powder
  7. Cook till oil starts to separate
  8. Add soaked chana dal and salt. Mix well
  9. Add water. Close the lid and let first whistle blow on a high flame
  10. Turn the flame to low and cook for 20 mins
  11. Turn off the flame and do not release the pressure
  12. Once pressure settles down. Open it and check if dal is soft and cooked (incase it’s not cooked you can pressure cook it again for 2-3 whistles)
  13. If it’s little thick, add water as required
  14. Garnish with coriander leaves
  15. Your Chana Dal is ready. Serve hot with rice or phulkas.

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