Chana Dal

🛒 Ingredients

• Chana Dal (Split Chickpeas) 200 g · 720 kcal
• Onion 150 g · 60 kcal
• Tomato 200 g · 36 kcal
• Ginger-Garlic Paste 20 g · 16 kcal
• Green Chili 10 g · 5 kcal
• Turmeric Powder 3 g · 10 kcal
• Red Chili Powder 3 g · 10 kcal
• Cumin Seeds 3 g · 10 kcal
• Garam Masala 3 g · 10 kcal
• Asafoetida (Hing) 1 g · 3 kcal
• Fresh Cilantro, chopped 10 g · 2 kcal
• Vegetable Oil 25 g · 225 kcal
• Water 1000 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the chana dal thoroughly and soak in enough water for at least 2-3 hours, or preferably overnight. Drain the soaked dal.
2. In a pressure cooker or large pot, combine the drained chana dal with 3 cups of fresh water, turmeric powder, and salt. Cook until the dal is tender but still holds its shape (about 3-4 whistles in a pressure cooker or 30-40 minutes in a pot).
3. While the dal cooks, prepare the masala. Heat vegetable oil in a separate pan over medium heat. Add cumin seeds and asafoetida; let them splutter.
4. Add chopped onion and sauté until golden brown. Then add ginger-garlic paste and green chilies, cooking for another minute until fragrant.
5. Stir in chopped tomatoes, red chili powder, and garam masala. Cook for 5-7 minutes, mashing the tomatoes occasionally, until the mixture thickens and oil separates from the sides.
6. Pour the cooked dal into the masala mixture and mix well. If the dal is too thick, add a little more hot water to reach your desired consistency. Simmer for another 5 minutes to allow flavors to meld.
7. Garnish with fresh chopped cilantro and serve hot with rice or roti.