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A hearty and flavorful North Indian lentil dish made from split chickpeas. This comforting dal is pressure-cooked until tender and finished with a fragrant tempering of spices in ghee.
For 4 servings
Rinse the chana dal thoroughly under running water. Soak it in ample fresh water for at least 1-2 hours. After soaking, drain the water completely. This step is crucial for even cooking.
In a pressure cooker, combine the soaked and drained dal, 3 cups of fresh water, turmeric powder, and 0.5 tsp of salt. Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes. The dal should be soft but still hold its shape. Allow the pressure to release naturally.
While the dal is cooking, prepare the base masala. Heat 2 tbsp of ghee in a kadai or pan over medium heat. Add 0.5 tsp of cumin seeds and let them splutter.
Once the pressure has released from the cooker, open the lid. Gently mash some of the dal against the side of the cooker with a ladle to create a creamier consistency. Pour the entire cooked dal into the prepared masala. Mix everything together well.
A hearty and flavorful North Indian lentil dish made from split chickpeas. This comforting dal is pressure-cooked until tender and finished with a fragrant tempering of spices in ghee.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 314.03 calories per serving with 11.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Bring the dal to a gentle simmer. If it seems too thick, add 0.5 to 1 cup of hot water to adjust the consistency. Let it simmer on low heat for 5-7 minutes, allowing the flavors to meld. Stir in the garam masala.
Prepare the final tempering (tadka). In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat. Add 0.5 tsp cumin seeds, dried red chilies, and asafoetida. Sauté for 30-45 seconds until the spices are fragrant and the chilies darken slightly. Be careful not to burn them.
Immediately pour the sizzling tadka over the simmering dal. You will hear a satisfying sizzle. Mix gently, turn off the heat, and garnish with freshly chopped coriander leaves. Add a squeeze of lemon juice just before serving, if desired. Serve hot with steamed rice or roti.
Add 2-3 cloves of thinly sliced garlic and a pinch of kasuri methi (dried fenugreek leaves) to the final tadka for a more robust, restaurant-style flavor.
Add 1 cup of chopped fresh spinach to the masala along with the tomatoes and cook until wilted before adding the cooked dal.
For a Sattvic version, skip the onion and garlic. Increase the amount of ginger and asafoetida slightly and use tomatoes and other spices as directed.
For a richer, creamier dal, stir in 1-2 tablespoons of heavy cream or cashew cream at the end, after adding the tadka.
Chana dal is packed with plant-based protein, which is essential for muscle building, cell repair, and overall body function, making it a great choice for vegetarians and vegans.
The high fiber content aids in digestion, prevents constipation, and promotes a feeling of fullness, which can help with weight management.
Rich in fiber and low in saturated fat, chana dal helps lower cholesterol levels. It's also a good source of potassium, which helps regulate blood pressure.
This dal is a good source of iron, which is crucial for preventing anemia, and folate, which is vital for cell growth and development, especially during pregnancy.
Yes, it is very healthy. Chana dal is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and folate. It's naturally gluten-free and helps in managing blood sugar levels and promoting heart health.
One serving (approximately 1 cup or 285g) of this Chana Dal Tadka contains around 380-420 calories, depending on the amount of ghee used. It's a nutrient-dense dish providing protein, complex carbohydrates, and healthy fats.
Absolutely. Soak the dal for at least 4-6 hours or overnight. Then, cook it in a heavy-bottomed pot with water, salt, and turmeric. It will take about 45-60 minutes to become tender. Skim off any foam that rises to the surface.
Chana dal is made from split chickpeas (kala chana) and has a firm texture and nutty flavor. Toor dal (or Arhar dal) is made from split pigeon peas, is softer, cooks faster, and has a milder flavor. Both are popular in Indian cuisine but have distinct textures.
Let the dal cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling. Add a splash of hot water while reheating on the stovetop or in the microwave to restore its original consistency.
This can happen for a few reasons: the dal might be old, you might have hard water, or the soaking time was insufficient. Soaking for a longer duration or adding a tiny pinch of baking soda while pressure cooking can help soften stubborn lentils.
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