Chana dal tadka recipe (Split Chickpeas)

Chana Dal Tadka Recipe is a very tasty and healthy recipe. a simple recipe for dal fried that is made with split pea lentils or toor dal, very similar to the popular dal fried recipe. Essentially, the dal is pressure cooked with a tomato and onion base to create the chana dal masala. To give it flavor and scent, various Indian spices are also incorporated.

This chana dal fry recipe is low in fat, vegetarian, vegan, and simple to prepare gluten-free. It also has a lot of strong spices.

This tadka recipe is made with very easy and easily available ingredients. Finally, I’d like to offer some advice on how to use Bengal gram successfully. Both the soaking procedure and even no soaking are acceptable ways to prepare the dal

Chana dal is not only tasty, but it’s also healthy. The Kala chana, or black or brown chickpeas, are an excellent source of plant-based protein that is low in fat and high in fiber. As a result, this dish is a great choice for anyone following a low-carb, diabetic-friendly, or vegetarian diet.

Ingredients for chana dal tadka recipe

Cook Lentils

• 250-gram chana dal
• 3 cups water
• 1/2 teaspoon turmeric
• 3/4 teaspoon salt

Others Ingredients

• 2 tbsp oil
• 1 teaspoon cumin seeds
• 2 cloves garlic (finely chopped)
• 2 green chili (finely chopped)
• 1-inch ginger (finely chopped)
• 1 onion (finely chopped)
• 1 tomato (finely chopped)
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• a pinch of asafoetida (optional)
• 1/2 teaspoon Kashmiri red chili powder
• salt to taste
• 1 teaspoon Kasuri methi crushed
• 2 tbsp coriander leaves

Instructions for chana dal tadka recipe

Cook Lentils

1. First, rinse 1 cup of chana dal (split chickpeas) in running water for a couple of times.
2. then add it to a pressure cooker along with 2.5 cups water (20 oz), 1/2 teaspoon turmeric, and 3/4 teaspoon salt.
3. Pressure cook the chana dal for about 10 to 11 minutes, or 7 to 8 whistles, on high heat in the pressure cooker.
4. Check the lentils they should be very soft and easy to mush with the back of a spoon.
5. Cover the pot and set it aside.

Make Chana Dal

1. Heat 2 tablespoons of oil in a heavy bottom pan on medium heat.
2. Add 1 teaspoon of cumin seeds and fry for a few seconds, until they crackle and sizzle.
3. Also add ginger, chili, and garlic. Saute for a few seconds.
4. Now add chopped onions and cook for around 3 to 4 minutes until they are soft and start to change color.
5. Then add the chopped tomatoes, stir and cook for 7 to 8 minutes until they turn soft and mushy and completely cooked.
6. Then add the spices- coriander powder, garam masala, asafoetida, Kashmiri red chili powder, salt to taste, and Kasuri methi.
7. Mix and continue to sauté. Cook until the oil starts to leave the side of the masala mixture.
8. Now, add the boiled chana dal to the pan. Stir very well.
9. Then add 2 cups of water and give a good mix.
10. Mash some lentils with the spoon as you go on stirring. Mashing some lentils helps the dal to thicken.
11. let the dal simmer for 5 to 6 minutes on medium-low heat.
12. garnish with coriander leaves.
13. finally, serve chana dal hot with rice and roti.

SERVING SUGGESTIONS

Serve it with plain rice or jeera rice or with roti and any sabzi as a part of a simple Indian meal. You can also eat it with quinoa or any other grain of choice.

Enjoy homemade chana dal with roti, steamed basmati rice, cumin rice, or Saffron Rice. It’s also great with a side of raita, a fresh green salad, or nearly any vegetable dish.

You can also serve it with Naan, some Cucumber raita, and some papad as a complete meal!

TIPS AND VARIATIONS

• This recipe uses oil so it’s vegan. But you can use ghee here, will add flavor.
• additionally, adjust the spices according to your choice.
• I do not soak the chana dal and cook it straight away. If you want to soak for 3-4 hours, reduce the cooking time.
• you can increase the number of spices like green chilies and red chili powder to make the dal taste spicy.
• Change the consistency of the chana dal by adding less or more water while simmering it later.
• Finally, squeeze some lemon juice for more tanginess.