Dogri Chana Dal
Veg
Vegan
Split Bengal gram dal in mustard oil — chana dal cooked until just tender (slightly more textured than South Indian preparations) and tempered with a heavy mustard oil tarka of cumin, dried red chilli, asafoetida, and a pinch of amchur for tartness. The dal is eaten thicker than the South Indian version, scooped with roti rather than poured over rice. A daily preparation in Dogra kitchens.
Cuisines
Dogri
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | chana dal (split chickpeas) |
| 3 cups | water |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 tablespoons | ghee or oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | salt |
| — | fresh cilantro, chopped for garnish |
Instructions
- 1 Wash the chana dal thoroughly and soak it in water for 30 minutes.
- 2 Drain the soaked dal and set aside.
- 3 Heat ghee or oil in a pressure cooker over medium heat.
- 4 Add cumin seeds and let them splutter.
- 5 Add the chopped onions and sauté until they turn golden brown.
- 6 Stir in the garlic and ginger, and sauté for another minute.
- 7 Add the chopped tomato and cook until it becomes soft.
- 8 Mix in turmeric powder, red chili powder, coriander powder, and salt.
- 9 Add the soaked chana dal and mix well with the spices.
- 10 Pour in 3 cups of water and stir everything together.
- 11 Close the lid of the pressure cooker and cook for 3-4 whistles or until the dal is soft.
- 12 Once the pressure releases, open the lid and stir in the garam masala.
- 13 Simmer for another 5 minutes to blend the flavors.
- 14 Garnish with chopped fresh cilantro before serving.
Tips
For a richer taste, you can add a dollop of butter before serving.