Classic Chana Dal Tadka

Instructions

1. 1

   Drain the soaked chana dal and rinse it once more under fresh water.

2. 2

   Add the drained chana dal, 700 ml of the water, turmeric powder, and salt to a pressure cooker or heavy pot.

3. 3

   Cook until the dal is tender but still mostly holds its shape. In a pressure cooker, cook for about 5 to 6 whistles, then let the pressure release naturally. In a pot, simmer covered for about 45 to 60 minutes, adding a little water if needed.

4. 4

   Once cooked, lightly mash a small portion of the dal with the back of a spoon to thicken the texture, leaving most grains whole.

5. 5

   Heat the ghee and vegetable oil in a separate pan over medium heat.

6. 6

   Add the cumin seeds and let them sizzle for a few seconds until fragrant.

7. 7

   Add the finely chopped onion and cook for 6 to 8 minutes, stirring often, until golden and softened.

8. 8

   Add the minced garlic, grated ginger, and slit green chilies. Cook for 1 to 2 minutes until aromatic.

9. 9

   Add the chopped tomatoes and cook for 6 to 8 minutes, until they soften and the fat begins to separate from the masala.

10. 10

    Stir in the ground coriander and garam masala, and cook for 30 seconds.

11. 11

    Pour the cooked chana dal into the tadka mixture. Add the remaining 200 ml water as needed to adjust the consistency.

12. 12

    Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the flavors come together and the dal reaches a medium-thick consistency.

13. 13

    Taste and adjust consistency with a splash of water if needed.

14. 14

    Finish with chopped fresh cilantro and serve hot with rice, roti, or naan.