Flavorful Punjabi-Style Chana Dal Fry Recipe

wellhealthorganic.com Chana Dal: This Punjabi-style Chana Dal Fry is a delightful recipe featuring bengal gram lentils or split black chickpeas, cooked to perfection and infused with a medley of onions, tomatoes, herbs, and spices.

Chana Dal

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Soaking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Cuisine: North Indian
• Course: Main Course
• Diet: Vegan, Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Cooking Lentils:

1. 1 cup chana dal – 200 grams
2. 2.5 to 3 cups water for stovetop pressure cooking and 2 to 2.5 cups water for Instant Pot cooking
3. ¼ teaspoon turmeric powder

Other Ingredients:

1. 3 tablespoons oil or ghee (clarified butter)
2. 1 teaspoon cumin seeds
3. 2 teaspoons finely chopped garlic or 4 to 5 medium-sized garlic cloves
4. ½ cup finely chopped onions
5. 1 cup tomatoes or 2 medium-sized tomatoes
6. ½ to 1 teaspoon ginger or 1-inch ginger
7. ½ teaspoon chopped green chilies or serrano pepper or 1 green chili
8. ½ teaspoon red chili powder
9. ¼ teaspoon turmeric powder (ground turmeric)
10. ½ teaspoon Garam Masala
11. ½ teaspoon amchur powder or as required
12. 1 pinch asafoetida (hing) – optional
13. 1 teaspoon Coriander Powder (ground coriander)
14. 1 teaspoon kasuri methi – crushed, optional
15. Salt as required
16. 1 to 2 tablespoons coriander leaves

Also Read: Misal Pav 

Instructions:

Cooking Lentils:

1. Wash the chana dal under cold running water.
2. Soak the dal in enough water for an hour, or in hot water (not boiling) for 30 minutes.
3. Drain the lentils and add them to a 3-liter pressure cooker along with turmeric powder.
4. Add 2.5 to 3 cups of water to the pressure cooker and stir thoroughly. For the Instant Pot, pour in 2 to 2.5 cups of water.
5. Pressure cook the lentils on high heat for 10 to 11 minutes or for 7 to 8 whistles until softened.
6. In the Instant Pot, pressure cook on high mode for 10 to 12 minutes.
7. Allow a complete natural pressure release before unsealing the lid.
8. Check the lentils; they should be soft and easily mashed with a spoon.
9. Set aside the cooked chana dal.

Making Chana Dal:

1. In another pan, heat oil or ghee.
2. Add cumin seeds and fry until they splutter.
3. Next, cook the garlic until it turns a light golden brown. 
4. Then, add the onions and sauté them until they achieve a golden hue, stirring frequently.
5. Now add chopped tomatoes, ginger, and green chili.
6. Mix in all the dry spice powders: turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder, and coriander powder.
7. Sauté until the tomatoes soften and the oil starts to separate.
8. Add crushed dry fenugreek leaves (kasoori methi) and stir.
9. Pour the cooked chana dal with its stock into the sautéed masala mixture or vice versa. Season with salt.
10. Simmer the dal for 6 to 8 minutes until you achieve a medium consistency.
11. Garnish with chopped coriander leaves.
12. Serve the chana dal hot with basmati rice, roti, or bread.

Also Read: Litti Chokha

Notes:

1. Ensure fresh lentils for quicker cooking. Unpolished chana dal is preferred.
2. Soaking lentils speeds up the cooking process. If short on time, cook them directly, but expect longer cooking time.
3. Adjust spice levels according to preference.
4. Dry mango powder adds tanginess; substitute with lemon juice or omit entirely.
5. For a gluten-free version, skip asafoetida or use gluten-free asafoetida.
6. Adjust consistency as needed by adding water or simmering longer.
7. For stovetop cooking, follow similar steps but adjust cooking time accordingly.