A fragrant and creamy lentil curry from the royal kitchens of Lucknow. This Awadhi-style chana dal is slow-cooked with aromatic spices and yogurt, creating a rich, melt-in-your-mouth texture that pairs perfectly with naan or rice.
Prep20 min
Cook40 min
Soak120 min
Servings4
Serving size: 1 cup
335cal
13gprotein
42gcarbs
Ingredients
1 cup Chana Dal (rinsed and soaked for at least 2 hours)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Awadhi Chana Dal, Steamed Basmati Rice and Kachumber Salad
Protein-packed Awadhi Chana Dal with fluffy rice & tangy salad. A gut-friendly, complete vegan meal!
This awadhi dish is perfect for lunch. With 644.3199999999999 calories and 19.759999999999998g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
1 pcs Onion (large, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 pcs Tomatoes (medium, pureed)
1.5 tsp Coriander Powder
0.75 tsp Red Chili Powder (adjust to taste)
0.5 cup Curd (plain, full-fat, whisked well)
0.75 tsp Garam Masala
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Cook the Dal
Wash the chana dal thoroughly under running water. Soak it in ample water for at least 2-4 hours.
Drain the soaked dal. In a pressure cooker, combine the dal, 3 cups of fresh water, turmeric powder, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is soft but still holds its shape. Do not overcook.
Let the pressure release naturally before opening the cooker.
2
Prepare the Masala Base
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds, bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onion and cook for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook Tomatoes and Spices
Add the tomato puree to the pan. Cook for 5-7 minutes, stirring, until the mixture thickens and you see ghee separating from the sides.
Add the red chili powder and coriander powder. Sauté for one more minute until the spices are well-cooked and aromatic.
4
Incorporate the Yogurt
Reduce the heat to the absolute lowest setting. Add the well-whisked yogurt to the pan.
Stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Continue to cook until the ghee begins to surface again.
5
Combine and Simmer the Dal
Pour the cooked chana dal along with its water into the prepared masala. Add the remaining 0.75 tsp of salt and mix everything well.
Using the back of your spoon, gently mash some of the lentils against the side of the pan. This will help thicken the gravy naturally.
Bring the dal to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 8-10 minutes. This allows the flavors to meld together beautifully.
If the dal becomes too thick, add a splash of hot water to reach your desired consistency.
6
Finish and Serve
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves.
Let the dal rest for 5 minutes before serving. Serve hot with sheermal, naan, roti, or jeera rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
