Dhaba Style Chana Dal Recipe

Dhaba Style Chana Dal Recipe

Dhaba Style Chana Dal Recipe | Split Chickpea Lentil Recipe

Ingredients

  • Chana dal (split chickpea lentil) 1 cup, boiled
  • Oil 1/4 cup
  • Onion 1 medium, finely chopped
  • Cardamom (Hari Ilaichi) 1
  • Cloves (loang) 2
  • Cinnamon (darcheeni) 1 stick
  • Cumin seeds 1 tsp
  • Garlic Paste 1/2 tsp
  • Ginger paste 1 tsp
  • Tomato 1 large, chopped
  • Green chilies 2-3
  • Red chili powder 1 tsp or to taste
  • Salt 1 tsp or to taste
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Tomato puree 1 tsp (optional)
  • Garam Masala 1 tsp

For Tarka

  • Desi ghee 1-2 tbsp
  • Green chilies slit 2-3
  • Ginger, 2-inch thin piece, julienned
  • Red chili flakes 1/2 tsp

Preparation

  1. Heat oil in a wok on a medium flame and add chopped onion. Fry until translucent. DO not brown at this stage.
  2. Add cardamom, cloves, cinnamon, and cumin seeds and stir fry until aromatic and the onions turn golden.
  3. Add ginger paste and garlic paste and stir fry until aromatic.
  4. Add chopped tomato, stir fry for 30 seconds then turn the flame low, cover and cook until tomatoes are soft and oil is separated from the tomatoes.
  5. Add chopped green chilies, salt, red chili powder, coriander powder and turmeric powder and stir fry for a minute.
  6. Add boiled chana dal, water as required (I added ½ cup), cover and cook for 8-10 minutes or until very soft.
  7. Take the lid off and using your ladle (chamach) and fork, mash some of the dal to thicken the gravy a bit.
  8. Cook uncovered for 2-3 more minutes.
  9. Meanwhile, make some tarka for the dal. Heat desi ghee in a small pan and add chilies, ginger and red chili flakes. Stir fry until aromatic.
  10. Transfer to a serving bowl, sprinkle garam masala and tarka on top.
  11. Serve hot with chapati or rice and some pickle.
  12. Enjoy!



Dhaba Style Chana Dal Recipe | Split Chickpea Lentil Recipe

Author: Naush

Ingredients

  • Chana dal split chickpea lentil 1 cup, boiled
  • Oil 1/4 cup
  • Onion 1 medium finely chopped
  • Cardamom Hari Ilaichi 1
  • Cloves loang 2
  • Cinnamon darcheeni 1 stick
  • Cumin seeds 1 tsp
  • Garlic Paste 1/2 tsp
  • Ginger paste 1 tsp
  • Tomato 1 large chopped
  • Green chilies 2-3
  • Red chili powder 1 tsp or to taste
  • Salt 1 tsp or to taste
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Tomato puree 1 tsp optional
  • Garam Masala 1 tsp

For Tarka

  • Desi ghee 1-2 tbsp
  • Green chilies slit 2-3
  • Ginger 2-inch thin piece, julienned
  • Red chili flakes 1/2 tsp

Instructions

  • Heat oil in a wok on a medium flame and add chopped onion. Fry until translucent. DO not brown at this stage.
  • Add cardamom, cloves, cinnamon, and cumin seeds and stir fry until aromatic and the onions turn golden.
  • Add ginger paste and garlic paste and stir fry until aromatic.
  • Add chopped tomato, stir fry for 30 seconds then turn the flame low, cover and cook until tomatoes are soft and oil is separated from the tomatoes.
  • Add chopped green chilies, salt, red chili powder, coriander powder and turmeric powder and stir fry for a minute.
  • Add boiled chana dal, water as required (I added ½ cup), cover and cook for 8-10 minutes or until very soft.
  • Take the lid off and using your ladle (chamach) and fork, mash some of the dal to thicken the gravy a bit.
  • Cook uncovered for 2-3 more minutes.
  • Meanwhile, make some tarka for the dal. Heat desi ghee in a small pan and add chilies, ginger and red chili flakes. Stir fry until aromatic.
  • Transfer to a serving bowl, sprinkle garam masala and tarka on top.
  • Serve hot with chapati or rice and some pickle.
  • Enjoy!

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