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A fragrant and creamy lentil dish made from split chickpeas, slow-simmered with aromatic spices. This classic Awadhi recipe has a rich, nutty flavor and pairs perfectly with rice or roti.
For 4 servings
Rinse the chana dal thoroughly under running water until the water runs clear. Soak it in 3-4 cups of water for at least 2 hours, or up to 4 hours. After soaking, drain the water completely and set the dal aside.
Heat 2 tbsp of ghee in a pressure cooker over medium heat. Once the ghee is hot, add the asafoetida. Immediately add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Stir in the tomato puree. Then, add the turmeric powder, red chili powder, and coriander powder. Cook this masala mixture, stirring occasionally, for 5-7 minutes until it thickens and you see oil separating from the sides.
Add the drained chana dal to the cooker along with 3 cups of water and salt. Stir everything well to combine.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 15 minutes). After the whistles, turn off the heat and allow the pressure to release naturally. This is crucial for tender dal.
Once the pressure has settled, carefully open the cooker. Use a whisk or the back of a ladle to gently mash some of the dal against the side of the pot. This creates a creamy, homogenous texture. Do not over-mash.
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A fragrant and creamy lentil dish made from split chickpeas, slow-simmered with aromatic spices. This classic Awadhi recipe has a rich, nutty flavor and pairs perfectly with rice or roti.
This awadhi recipe takes 45 minutes to prepare and yields 4 servings. At 314.45 calories per serving with 12.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or main_dish.
Stir in the garam masala and crushed kasuri methi. Let the dal simmer on low heat for another 2-3 minutes to allow the flavors to meld. Adjust consistency with a little hot water if it's too thick.
Prepare the final tempering (tadka). Heat the remaining 1 tbsp of ghee in a small tadka pan over medium heat. Add the cumin seeds and let them splutter, about 30 seconds. Add the dried red chilies and sauté for a few seconds until they darken slightly.
Turn off the heat and immediately add the Kashmiri red chili powder to the hot ghee. Swirl the pan to mix, then pour this sizzling tempering over the prepared dal. Garnish with fresh chopped coriander leaves and serve hot.
Add 1/2 inch of ginger, julienned, to the final tempering along with the cumin seeds for a sharp, fresh flavor.
Add 1/2 cup of diced bottle gourd (lauki) or carrots to the pressure cooker along with the dal for added nutrition and texture.
For a sattvic version, omit the onion and garlic. Increase the amount of ginger and use a bit more tomato for the base.
Stir in 1-2 tablespoons of fresh cream or full-fat coconut milk at the end for an extra rich and creamy finish.
Chana dal is a fantastic source of plant-based protein, essential for muscle building, tissue repair, and overall body function.
The high fiber content aids in digestion, prevents constipation, and helps maintain a healthy gut. It also promotes a feeling of fullness, which can help with weight management.
Being rich in fiber and low in fat, chana dal can help manage cholesterol levels. It is also a good source of potassium, which helps regulate blood pressure.
With a low glycemic index, chana dal releases sugar into the bloodstream slowly, making it an excellent food choice for individuals managing diabetes.
One serving (approximately 1 cup) of this Chana Dal contains around 320-360 calories, depending on the amount of ghee used. It's a balanced meal component rich in protein, carbs, and fiber.
Yes, Chana Dal is very healthy. It is an excellent source of plant-based protein and dietary fiber, which aids digestion and promotes satiety. It's also rich in essential minerals like manganese, folate, and iron, and is naturally low in fat and gluten-free.
This usually happens for two reasons: insufficient soaking time or old lentils. Ensure you soak the dal for at least 2 hours. If your dal is very old, it may require a longer cooking time or an extra 1-2 whistles in the pressure cooker.
Absolutely. Cook the dal in a heavy-bottomed pot or Dutch oven. After adding the dal and water (you may need an extra cup of water), bring it to a boil, then reduce the heat, cover, and simmer for 45-60 minutes, or until the dal is completely tender.
It is not recommended. Canned chickpeas are usually whole and already cooked, which won't work for this recipe's texture and cooking process. This recipe requires dry, uncooked split chickpeas (chana dal).
Leftover dal can be stored in an airtight container in the refrigerator for up to 3-4 days. The dal will thicken upon cooling; you may need to add a little water while reheating.