Dry Chana Dal Recipe
by Tarla Dalal
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Added to 3 cookbooks
This recipe has been viewed 3798 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
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