How to Cook North Indian Home Style Chana Dal

North Indian home-style Chana Dal recipe

To cook North Indian home-style Chana Dal, soak split chickpeas overnight. In a pressure cooker, sauté onions, tomatoes, ginger, garlic, and spices. Add soaked dal, water, and cook till tender. Finish with a tempering of ghee, cumin seeds, and red chilies. Garnish with cilantro and serve with rice or roti.

Ingredients:

• 1 cup chana dal (split chickpeas)
• 3 cups water
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 green chili, chopped (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the chana dal thoroughly under running water until the water runs clear. Drain and set aside.
2. In a pressure cooker or a deep saucepan, heat ghee or oil over medium heat.
3. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until they turn golden brown.
5. Add minced garlic, ginger, and green chili. Sauté for another minute.
6. Add chopped tomatoes and cook until they become soft and mushy.
7. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for a minute.
8. Add the rinsed chana dal to the mixture and sauté for a couple of minutes.
9. Pour in water and stir well. Adjust the consistency of the dal according to your preference by adding more or less water.
10. If using a pressure cooker, close the lid and cook for about 4-5 whistles or until the dal is cooked completely. If using a saucepan, cover and cook until the dal is tender, stirring occasionally. It may take around 30-35 minutes.
11. Once cooked, garnish with freshly chopped coriander leaves.
12. Serve hot with rice or chapati.

Enjoy your hearty and comforting North Indian-style Chana Dal!