Dry Chana Dal Recipe
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 4 cookbooks
This recipe has been viewed 5194 times
When we usually think of using chana dal in the menu, we make it into a thick, soupy dal, perked up with different flavours.
For a change, try this Dry Chana Dal recipe. It is simply awesome, with a soft and succulent texture and a peppy flavour marked by dominant notes of tomatoes and dried fenugreek leaves together with traditional flavour-givers like onion, ginger, garlic, green chillies etc.
Every mouthful is really bubbling with energy. You can serve this tasteful dish hot and fresh with rice or rotis .
You can also try other dal recipes like Dal Pinni and Dal Rasam .
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the ginger-garlic paste, turmeric powder, chilli powder, garam masala, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the tomato purée and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the chana dal, dried fenugreek leaves, coriander, salt and 2 tbsp of water, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.