chana dal

In her cookbook, “Chaat” (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a “workhorse staple in the Indian pantry.” She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney “makes virtually any Indian recipe taste better,” she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. —Priya Krishna

Green Chile Chutney

cilantro leaves

mint leaves

(3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped

garlic

serrano chiles, halved and seeded

lemon juice,

chaat masala

cumin

sugar

kosher salt,

hing (asafetida)

Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.

In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.

This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

This chana dal fry is Punjabi style recipe of bengal gram lentils or spilt chickpeas tempered &amp; flavored with onions, tomatoes, herbs and spices.

Chana Dal (Authentic North Indian Recipe)

chana dal ((bengal gram

water (or add as required)

turmeric powder

cumin seeds

garlic (or 4 to 5 medium-sized garlic)

onions

tomatoes

ginger (or 1 inch ginger)

green chilies (or serrano pepper

red chili powder

turmeric powder ((ground turmeric))

½ teaspoon Garam Masala Powder

mango powder ((amchur powder) or add as required)

asafoetida ((hing))

coriander powder ((ground coriander))

kasoori methi ((dry fenugreek leaves) - crushed)

salt (as required)

coriander leaves

Pick and rinse the chana dal well in running water.&nbsp;

Soak the dal in enough water for an hour.

Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2.5 to 3 cups water and stir well.

On a high flame, pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked. 

Keep the cooked chana dal aside.

Cooking lentils

In another pan, heat oil or ghee.

Add the cumin first and fry for a few seconds till they splutter.

Then add the garlic and fry till they become light brown.

Now add the onions and fry till they get golden.

Now add the tomatoes, ginger and green chili.

Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.

Saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.

Add the kasoori methi and stir.

Pour the cooked chana dal along with its stock to the sauteed masala mixture or vice versa.&nbsp;season with salt.

Stir and simmer the dal for 6 to 8 minutes till you get medium consistency of the dal. The chana dal is neither thick nor thin.

Garnish with chopped coriander leaves.

Serve the chana dal hot with some basmati rice or roti or bread.

Making chana dal fry

https://embed.mediavine.com/videos/czcbgzetblrxisihb4ef

Chana Dal is a North Indian lentil curried dish of bengal gram made with onions, tomatoes and spices.

Chana Dal

Chana dal is a healthy, protein packed and delicious Indian dish where bengal gram is cooked in a spicy onion tomato masala. It is can be eaten with rice, roti or plain parathas.

Chana dal recipe

chana dal ((bengal gram))

water ((1½ cups for pot))

ghee (or oil

cumin ((jeera))

⅛ teaspoon asafoetida ((hing) (optional))

onion ((about 4 tbsps chopped))

green chili (chopped (skip if making for kids))

½ inch ginger (crushed garlic

tomato (chopped finely (or ¼ cup tomato puree))

red chili (broken (less spicy variety))

turmeric

garam masala

water ((use as needed to bring to consistency))

¼ teaspoon dried fenugreek leaves ((kasuri methi) (optional))

coriander leaves (or cilantro chopped finely)

lemon juice

Add chana dal to a pot or cooker. Rinse a few times until water runs clear. Soak it in regular water for 1 to 4 hours as per your convenience.

Later drain the water and pour 1¼ cups fresh water. If cooking in a pot pour 1½ cups water.

Cook chana dal on a medium heat until soft and completely done. Dal must hold shape, yet get mashed well if you mash it .

If using pressure cooker you may need to cook it any where for 3 to 5 whistles depending on the brand of cooker. When the pressure releases, open the lid.

Preparation

Heat ghee or oil in a pan. Add cumin and red chili. Saute until cumin begins to splutter.

Add hing, green chilies and onions. Saute very well until the onions turn lightly golden.

Next ginger or ginger garlic paste. Saute for 30 to 60 seconds until it turns aromatic.

Add tomatoes, salt and turmeric. Saute and cook until the tomatoes turn soft.

Next add chili powder and garam masala.

Saute for 1 to 2 mins. Make sure raw smell of all the ingredients has gone completely &amp; the masala smells good.

Add chana dal along with the left over stock or water in the pot/ cooker.

Mix everything well and if needed add little water to bring it to a consistency you like.

Lightly mash the dal with the spatula to get a thick consistency. Cook until the chana dal begins to bubble well. Do not overcook.

Add crushed kasuri methi and amchur powder (optional).

Stir and turn off the stove. Add some coriander leaves &amp; squeeze in some lemon juice.

Transfer chana dal to a serving bowl. Serve with rice, ghee, papad or a veg salad.

Tempering chana dal

https://www.youtube.com/watch?v=L32CGVxvdVE

Find Chana dal recipe on this link : https://www.indianhealthyrecipes.com/chana-dal-recipe/

Bengal gram is known as chana dal in Hindi. It is one of the most commonly used lentil in Indian cuisine. Chana dal is used to make various dishes like dal curry, halwa, chutney, vada etc,

This chana dal recipe yields delicious, spicy and very flavorful dal curry that can be served with rice, roti or chapati. 

You can find the complete recipe at my blog, link provided in the beginning of the description box.

Music courtesy : https://www.youtube.com/user/Vexento

Chana dal recipe | Chana dal fry | How to make chana dal masala recipe

My favorite Chana Dal Recipe where chana dal is cooked with onion, tomatoes and a bunch of spices to make is super flavorful. It is also vegan and gluten-free.

Chana Dal Recipe

chana dal (205 grams)

water (24 oz, divided, more or less as needed)

salt (divided)

garlic cloves (divided, 4 whole and 2 chopped)

1.5 inch ginger

green chili

red onion (160 grams, chopped)

cloves

green cardamom

1.5 inch cinnamon stick

tomatoes (285 grams, chopped)

coriander powder

kashmiri red chili powder

kasuri methi (crushed, dried fenugreek leaves)

cilantro

red chili

charcoal (for dhungar method, optional)

Rinse the chana dal and then add it to a pressure cooker along with 2.5 cups water (20 oz), 1/2 teaspoon turmeric and 3/4 teaspoon salt. Pressure cook the dal until it&#039;s cooked and soft. On normal stove-top pressure cooker, it would take 8-10 whistles on high flame. If using an electric pressure cooker like the Instant Pot, cook on high pressure for 13 minutes. In both the cases, let the pressure release naturally.Set this aside and work on the masala. Meanwhile crush 4 large garlic cloves, 1.5-inch ginger and 1 green chili in a mortar pestle and set it aside.

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

Then add the chopped onion 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.

Then add the chopped tomatoes, stir and cook for 7 to 8 minutes until they are very soft and completely cooked. Also add 1/2 teaspoon salt along with the tomatoes.

Then add the spices- coriander powder, garam masala, kashmiri red chili powder and kasuri methi. Also add the cilantro. 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.

Now, add the boiled chana dal to the pan along with 1/2 to 3/4 cup ( 4 to 6 oz) of more water (depending on the consistency you prefer). Stir and let the dal simmer for 5 to 6 minutes on medium-low heat.

For the tadka, heat 2 teaspoons oil (or you can use ghee) in a small pan on medium heat. Once the oil is hot, add the chopped garlic (from remaining 2 cloves of garlic) and dried red chili and cook for one minute until the garlic starts changing color.Transfer tadka to the simmering chana dal and stir.

This step is optional. For the dhungar method,  place a steel bowl on top of  the dal. Then using tongs heat a piece of charcoal over direct heat until its red hot. Place the hot charcoal in that steel bowl on top of the dal using the tongs .Pour oil or ghee on top of charcoal. You will immediately see fumes coming out of charcoal. Immediately close the pan with a lid. Let it remain like this for 2 to 3 minutes. After 3 minutes, remove lid and remove the bowl from dal. The longer you keep the lid closed, the smokier dal will get, I don&#039;t like doing it for more than 3 minutes. Serve chana dal hot with rice, roti!

I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier.

Bengal coconut dal

1.2 litres/2 pints water

chana dal, thoroughly cleaned

½ tsp ground turmeric

coriander

tsp garam masala

salt,

tbsp oil, unsalted butter

green cardamom pods, lightly crushed

cinnamon stick

brown mustard seeds

red chillies

bay leaves

Layering up garnishes when serving this chana dal makes it taste extra special. This dal is topped with a tarka, tamarind sauce, crispy onions, root ginger and fresh herbs. 

Chana dal

tsp red chilli powder

cinnamon

onion, thinly sliced

ghee

garlic cloves, thinly sliced

mustard seeds

5–6 curry leaves (fresh if possible)

tamarind chutney (available in Asian shops)

2.5cm/1in piece root ginger, peeled and very thinly sliced

dill

tsp chaat masala

Dal with tarka and fresh herbs by Sumayya Usmani

How to make dal

Maa Chole ki Dal is a staple punjabi recipe made from combination of two lentils Chana Dal (yellow Gram) &amp; split black urad dal (black lentils). Its creamy, nutty and super delicious and pairs extremely well with both Rice and Indian flatbreads like naan/roti with a side of salad for that complete meal!!

Maa Chole Ki Dal

chana dal (yellow gram)

split black urad dal (split black lentils

oil/ghee

black cardamom (badi elaichi)

tsp cumin seeds (zeera)

onion

tbsp ginger (minced)

chilies

tomatoes (finely chopped or pureed or 1 tbsp tomato paste)

tbsp kasoori methi (dry fenugreek leaves)

salt

tsp red chili powder

mango powder (amchur,

coriander powder (dhania powder)

1/4-1/2 tsp garam masala

Soak the Chana Dal &amp; split black urad dal for 30 mins, drain &amp; pressure cook with 4 cups of water,salt &amp; black cardamom till about done. (4-5 whistles).

Allow the steam to go away completely (naturally) before opening the pressure cooker lid.

While the dal cooks, in another pan heat some oil &amp; once hot add the cumin seeds. When they splutter add onions and saute till they turn translucent and slightly golden.

Stir in the ginger, garlic &amp; green chili paste &amp; saute until raw garlic smell goes away.  

Now add the tomatoes, salt &amp; cook covered till the tomatoes turn soft. (Be careful when you add salt as you have added salt while cooking dal).

Add all the spice powders and mix well. Saute till this onion tomato masala starts oozing oil from the sides. Add this onion tomato masala in the cooked dal &amp; mix.

Crush the kasoori methi in your palms &amp; add it to this dal for extra flavor.

Simmer on low heat for 10-15 mins until creamy, stirring intermittently. Mash the dal with the back of your spoon to make it more creamy. Serve hot!

How to Make Maa Chole ki Dal in Pressure Cooker:

Wash and rinse the Chana Dal &amp; split black urad dal thoroughly 3-4 times till water runs almost clear. Soak them for 30 mins while you prep the rest of the ingredients. 

Start the InstantPot on saute mode (normal) and add oil/ghee to it &amp; once hot add the cumin seeds, black cardamom and cloves.

When the seeds splutter add the onions &amp; saute till they turn translucent and slightly golden. 

Stir in the ginger, garlic &amp; green chili paste &amp; saute until raw garlic smell goes. 

Add in the tomatoes, salt &amp; cook covered for a minute or two.

Add the spices &amp; mix well and cook for a few seconds.

Drain the water from the soaked dals and add them to this masala along with 3-4 cups of water.

Close the lid with Vent to sealing and cook on manual HIGH (or pressure cook) for 20 mins followed by quick release (natural release works too).

Open the lid and crush the kasoori methi in your palms &amp; add it to this dal for extra flavor.

At this point the dal will be cooked and soft but still you can see the liquid and dal separate. So turn on the saute mode (low) and simmer this dal for another 10-15 mins to make it creamy, stirring intermittently. Mash the dal with the back of your spoon to make it more creamy. Serve hot!

How to Make Maa Chole ki Dal in Instant Pot:

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Top 7 chana dal recipes from across the web

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