Try this Chana Dal Tadka recipe, or contribute your own.
- cumin seeds - 1/2 tsp
- turmeric powder - 1/2 tsp
- chana dal – 1 cup (250 grams)
- tomatoes – 2 (200 grams)
- dry red chilies – 2
- green chilies – 2
- ghee – 2 tbsp
- green coriander – 2 to 3 tbsp (finely chopped)
- asafoetida – 1 pinch
- coriander powder – 1 tsp
- red chilly powder - 1/4 tsp
- ginger – 1 tsp (paste)
- garam masala - 1/4 tsp
- salt – 1 tsp or to taste
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Wash the chana dal thoroughly with water then soak them for 3 to 4 hours in water. Later, drain out the excess water from them.
- Finely chop the tomatoes and keep them aside.
- Remove the stalk of the green chilies and cut them lengthwise into 2 pieces.
- Heat a pressure cooker and put the soaked chana dal, 1.5 cups of water, some salt and some turmeric powder in it. Put the lid on and cook the dal until a whistle is released. Then reduce the flame to low and cook the dal for 5 minutes more. Later, turn off the flame and let the pressure escape on its own.
- Meanwhile, prepare the masala for the dal. For this, heat a pan with 1 tbsp of ghee. When the ghee melts, add cumin seeds, asafoetida, remaining turmeric powder, coriander powder, ginger paste, green chilies and red chilies in the wok and saute the masala for a while. Keep the flame on low so that the masala doesn't burn.
- Then add the tomatoes and red chilly powder in the pan. Mix everything properly and cook the masala until the ghee starts separating from its edges. Adjust the quantity of red chilly powder as per taste.
- After a while, ghee will starts leaving the sides of the masala and the pressure of the cooker will get settled as well. Open the cooker and add the dal in the masala followed by ½ cup of water, garam masala and green coriander. Mix thoroughly then cover and cook the dal for 4 to 5 minutes on low flame. Add water to make desired consistency of dal.
- minutes later, dal will be ready. Turn off the flame and transfer it in a bowl.
- Garnish this delectable and luscious chana dal with some ghee and green coriander and serve it steaming hot along with chapatti, parantha, naan or rice.
When working with split pulses like chana dal, the primary constraint is hydration uniformity, which dictates whether individual lentils maintain their shape or dissolve into mush during cooking. Split bengal gram requires a mandatory three-to-four-hour soak in cold water to penetrate the dense cotyledon before heat hits the starch granules. Skipping this pre-soaking window results in an exterior that ruptures prematurely while the interior remains chalky and resistant to the pressure cooker's steam.
Scaling this recipe requires attention to liquid ratios because doubling pulses does not scale cooking water linearly. When multiplying the batch for larger gatherings, increase the soaking water generously, but restrict the initial pressure-cooking liquid to prevent the dal from becoming overly watery before the tempering stage. Maintaining low heat when blooming spices like cumin and asafoetida in ghee prevents acrid scorching, ensuring the fat extracts maximum aromatic volatile compounds without burning.
Watch for the visual cue of ghee separating from the edges of the tomato paste mixture to signal that the raw moisture has fully evaporated from the pan. This frying technique, known as bhuna, builds the savory foundation before the boiled dal and garam masala are folded in for their final simmer.
