Chana dal, also known as Bengal Gram. It is the inner part of Kala Chana. Kala Chana is a type of legume with dark brown skin. Inside it is yellow and is known as chana dal. It looks like chickpeas but split in half. It has a sweet and nutty taste. Chickpea flour, known as Besan is also obtained from this legume. It is high in fibres and rich in proteins, a very good option for people who are on a low-carb diet.
Today’s recipe is known as Punjabi Chana Dal Fry. A recipe from Punjab. It is a very delicious vegetarian recipe with great texture. For faster cooking, it is best to soak them for 2-3 hours. It is usually served with Chapati or Roti. But you can also serve it with rice.
Ingredients
- 150g Chana Dal
- 600ml water approx.
- Half onion, cut into slices
- One tablespoon ginger- garlic paste
- Two tablespoons oil
- Salt to taste
- Two tablespoons fresh coriander leaves chopped
Spices:
- Two bay leaves
- Three-four green cardamom
- Half cinnamon sticks
- Half teaspoon cumin seeds
- One teaspoon turmeric powder
- One teaspoon coriander powder
- One teaspoon red chilli powder
For the Seasoning:
- One tablespoon oil
- Half onion cut into thin slices
- Two very finely chopped garlic cloves
- Half teaspoon cumin seeds
- Two whole dried red chillies
- Half teaspoon red chilli powder
Instructions
-First, wash the lentils very well and soak them in water for three hours.
-Drain and keep aside for later.
-Put a pot with oil on a medium flame. When the oil is hot, add all the whole spices (Cumin seeds, Bay Leaves, Cinnamon stick, and Cardamoms).
-Wait a few seconds and add the chopped onion. When the onion is translucent, add the ginger-garlic paste. Sauté for a few seconds.
-Add all the dry spices powder (Turmeric, Coriander and Red Chilli) and a little bit of water so that spices do not burn. Sauté for one minute and add the lentils.
-Add salt and mix everything. Sauté for 1 to 2 minutes and add water.
-Cover the pot and cook it for about 30 minutes or until the lentils are tender.
-With the help of a wooden spoon, smash a few grains of lentils to obtain a smooth texture.
Making the tempering
-Put a frying pan with oil on a medium to high flame. When the oil is hot, add cumin seeds and the dried red chillies.
-When they start to crackle add the onion and chopped garlic. Fry them until golden brown and pour them directly into the lentil.
-Stir everything together and sprinkle freshly chopped coriander on top.
-Serve with Chapati or Roti.
Tips and tricks
- Note that the lentil absorbs water when it cools down. So, to get the right consistency to turn off the flame when it is a little bit liquid.
- If you do not like hot, you can remove the chilli after tempering.
Related Basics:
Chana Dal
Ingredients
- 150g Chana Dal
- 600ml water approx
- Half onion, cut into slices
- One tablespoon ginger- garlic paste
- Two tablespoons oil
- Salt to taste
- Two tablespoons fresh coriander leaves chopped
Spices:
- Two bay leaves
- Three-four green cardamom
- Half cinnamon sticks
- Half teaspoon cumin seeds
- One teaspoon turmeric powder
- One teaspoon coriander powder
- One teaspoon red chilli powder
For the Seasoning:
- One tablespoon oil
- Half onion cut into thin slices
- Two very finely chopped garlic cloves
- Half teaspoon cumin seeds
- Two whole dried red chillies
- Half teaspoon red chilli powder
Instructions
- First, wash the lentils very well and soak them in water for three hours.
- Drain and keep aside for later.
- Put a pot with oil on a medium flame. When the oil is hot, add all the whole spices (Cumin seeds, Bay Leaves, Cinnamon stick, and Cardamoms).
- Wait a few seconds and add the chopped onion. When the onion is translucent, add the ginger-garlic paste. Sauté for a few seconds.
- Add all the dry spices powder (Turmeric, Coriander and Red Chilli) and a little bit of water so that spices do not burn. Sauté for one minute and add the lentils.
- Add salt and mix everything. Sauté for 1 to 2 minutes and add water.
- Cover the pot and cook it for about 30 minutes or until the lentils are tender.
- With the help of a wooden spoon, smash a few grains of lentils to obtain a smooth texture.
Making the tempering:
- Put a frying pan with oil on a medium to high flame. When the oil is hot, add cumin seeds and the dried red chillies.
- When they start to crackle add the onion and chopped garlic. Fry them until golden brown and pour them directly into the lentil.
- Stir everything together and sprinkle freshly chopped coriander on top.
- Serve with Chapati or Roti.
Notes
Tips and tricks
- Note that the lentil absorbs water when it cools down. So, to get the right consistency to turn off the flame when it is a little bit liquid.
- If you do not like hot, you can remove the chilli after tempering.
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