Dal Chana Recipe
The Dal Chana, or Split chickpea, is a soothing and comforting lentil soup made with popular Indian ground spices. This version of the dal chana recipe used mixed pickles to make it more tangy and savory. It can be served with white rice or simply with plain roti.
Ingredients
For Boiling Dal
- 1 cup dal chana (400 grams)
- 5 Glass water
- 2 tsp Salt
- 1 tsp Turmeric powder
For Tadka
- ½ cup Cooking oil
- 1 tsp Cumin
- 1 Onion
- 1 tsp Garlic ginger paste
- 3 Tomatoes
- 1 tsp Salt
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- 1 tsp Mix masala
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 3 Round red chilies
- ½ tsp Fennel seeds
- ⅓ tsp Fenugreek seeds
- 2 Potatoes (optional)
- 1 tsp Desi ghee
- ½ Cup broth (dal wala pani)
- Cilantro (for garnishing)
- 1 tsp mix pickles (achar)
Instructions
- Rinse the dal chana and add it to the pressure cooker with five glasses of water, salt, and turmeric powder. Cook on a medium flame for around 20 minutes to avoid dal breaking apart.
- Heat oil in a large pan, add cumin seeds and fry for a minute.
- Sauté onions until light brown, then add garlic ginger paste and stir for a minute on medium flame.
- Toss in chopped tomatoes and close the lid briefly to soften tomatoes, then press and mix them with gravy.
- Add all spices, splash water to prevent sticking, and fry for 2 minutes while stirring.
- Add potatoes (optional) and green chilies, and cook covered for 5 minutes until potatoes are tender.
- Add dal chana fry with masala for 3-4 minutes on medium flame. Be gentle to avoid breaking dal.
- Add clarified butter (desi ghee), lentil broth, and mixed pickles. Mix for 2 minutes.
- Garnish with cilantro and green chilies before serving. Enjoy your restaurant-style dal chana!
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