Chana dal is high in fiber, a rich source of protein and also a good option for people who are on a low carb or diabetic-friendly diet. Chana dal is also known as bengal gram. these lentils have a sweet and nutty taste. Chana dal comes from black chickpeas (kala chana).

Ingredients

For Pressure Cooking Chana Dal

  • 1 cup chana dal (bengal gram or split chickpeas)
  • 2.5 to 3 cups water
  • ¼ teaspoon turmeric powder

    For Tempering The Chana Dal

    • 2 medium sized tomatoes – chopped
    • ½ cup finely chopped onions
    • 1 inch ginger – finely chopped
    • 4 to 5 medium sized garlic – finely chopped
    • 1 green chili – chopped
    • 1 teaspoon cumin seeds
    • ½ teaspoon red chili powder
    • ¼ teaspoon turmeric powder (ground turmeric)
    • 1 teaspoon coriander powder (ground coriander)
    • ½ teaspoon garam masala powder
    • ½ teaspoon dry mango powder (amchur powder) or add as required
    • 1 teaspoon kasoori methi (dry fenugreek leaves)
    • 1 pinch asafoetida (hing)
    • 2 tablespoon oil or ghee (clarified butter)
    • salt as required
    • a few coriander leaves (cilantro) for mixing towards the end or garnishing.

    Instructions: 

    Pressure Cooking Chana Dal

    • Pick and rinse the chana dal well in running water.
    • Soak the dal in enough water for an hour.
    • Drain the lentils and add them to the pressure cooker along with turmeric powder. Add 2.5 to 3 cups water and stir well.
    • On a high flame, pressure cook the lentils for 7 to 8 whistles or more, till the dal is softened and well cooked.
    • Keep the cooked chana dal aside.

    Making Chana Dal Fry

    • In another pan, heat oil or ghee.
    • Add the cumin first and fry for a few seconds till they splutter.
    • Then add the garlic and fry till they become light brown.
    • Now add the onions and fry till they get golden.
    • Now add the tomatoes, ginger and green chili.
    • Stir and add all the dry spice powders – turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
    • Saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
    • Add the kasoori methi and stir.
    • Pour the cooked chana dal along with its stock to the sauteed masala mixture or vice versa. season with salt.
    • Stir and simmer the dal for 6-8 minutes till you get medium consistency of the dal. The chana dal is neither thick nor thin.
    • Garnish with chopped coriander leaves.
    • Serve the chana dal fry hot with some basmati rice or rotis or bread.