Chana Dal Tadka/Chana Dal Fry/Chana Dal Recipe
Chana Dal Tadka is a delicious and spicy North Indian cuisine prepared from Chana Dal (Bengal Gram) along with Onion, Tomato and Spices. It is soft, spicy and thick in consistency. It is healthy and beneficial to our body.
Servings 4 servings
Calories
Equipment
- Pan or Kadai
- Pressure Cooker
Ingredients
- 1 cup Chana Dal (Split Bengal Grams)
- 4 tablespoon Oil
- 1/2 teaspoon Cumin Seeds
- 1/4 teaspoon Mustard Seeds
- 2 piece Dried Red Chilli
- A pinch Asafoetida
- 2 piece Chopped Green Chilli
- 1 medium Chopped Onion
- 1 tablespoon Ginger Garlic Paste
- 1 medium Chopped Tomato
- 2 teaspoon Kashmiri Red Chilli
- 1/2 teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 4 tablespoon Chopped Coriander Leaves
- Lemon Juice or Aamchur Powder as required (Optional)
- Salt to taste
- Water as required
Instructions
Cooking of Chana Dal (Bengal Gram):
- Take the Chana Dal and wash it in running water. Rinse it for 2-3 times until it is properly and neatly washed.
- Soak the Dal in Water for at least half an hour or more. After half an hour, discard the water.
- Take the soaked Dal in a pressure cooker. Add required amount of Water.
- Close the lid of the cooker and cook for 4-5 whistles over medium heat.
- After 4-5 whistles, switch off the stove and allow the pressure of the cooker to release on its own.
- When the pressure releases completely, open the lid and slightly mash the dal with a spatula. On cooking, Chana Dal will get soft. Keep it aside.
Preparation of Chana Dal Tadka/Chana Dal Fry:
- Heat Oil in a Kadai or Pan over medium heat.
- Add Cumin Seeds, Mustard Seeds and Dry Red Chilli. Allow them to crackle.
- Next add Asafoetida (Hing), Chopped Green Chillies and Chopped Onion. Saute them till the Onions turn slightly brown in colour.
- Now add Ginger Garlic paste. Saute for few second till the raw smell of ginger garlic goes off and aromatic smell starts coming out.
- Add Chopped Tomatoes and Salt. Cook the tomatoes till they turn soft and mushy.
- Next add the spices such as Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder and Garam Masala.
- Saute the spices till the raw smell goes off and they are properly cooked. Aroma of the spices will start coming out.
- When the spices are properly cooked, add the cooked Chana Dal. Mix it properly with the spices.
- Add required amount of Water and allow it to cook till the consistency starts becoming thick.
- Next add Lemon Juice or Aamchur Powder. Mix them properly and cook for few minutes more.
- When the consistency of the Dal becomes little thick, turn off the stove. Remember to add Water as per the requirement of the consistency
- After switching off the stove, add Chopped Coriander Leaves and stir it. Chana Dal Tadka is ready to serve.
- Transfer Chana Dal Tadka into a serving bowl. Garnish with Coriander Leaves. You can also squeeze small amount of extra Lemon Juice to it.
- Serve it hot with Steamed Rice, Jeera Rice or any other Rice Recipes. You can also serve it with Roti or Paranthas along with Ghee, Papad or Raita.
Notes
- To cook the Chana Dal, you can also use open pot method. However it will take more time. Pressure cooker is better option.
- Add Water as per requirement of the thickness of the tadka. The consistency of the tadka depends upon the quantity of water added to it.
- To make the Chana Dal Tadka spice, you can add Red Chilli Powder. You can also add more amount of Dry Red Chilli or Green Chilli.
- If you want, you can add Salt and Turmeric Powder while pressure cooking the Chana Dal.
- To give a tangy taste to the Chana Dal Tadka, we have added Lemon Juice or Aamchur Powder. It is optional and you can skip it if you want.
- Soaking of Chana Dal in water helps in cooking it faster. Soak the Chana Dal in water for at least 30 minutes before cooking in pressure cooker.