Made with AI
Classic Chana Dal Tadka
55 min 279 kcal per serving Easy
Ingredients
4 Servings
- dry chana dal, rinsed and soaked200 g
- ghee1 tablespoon
- vegetable oil1 tablespoon
- onion, finely chopped150 g
- tomatoes, chopped200 g
- garlic, minced12 g
- fresh ginger, grated10 g
- green chilies, slit20 g
- cumin seeds2 g
- turmeric powder3 g
- ground coriander2 g
- garam masala2 g
- salt8 g
- fresh cilantro, chopped15 g
- water900 ml
Instructions
- 1
Drain the soaked chana dal and rinse it once more under fresh water.
- 2
Add the drained chana dal, 700 ml of the water, turmeric powder, and salt to a pressure cooker or heavy pot.
- 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
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
Heat the ghee and vegetable oil in a separate pan over medium heat.
- 6
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- 7
Add the finely chopped onion and cook for 6 to 8 minutes, stirring often, until golden and softened.
- 8
Add the minced garlic, grated ginger, and slit green chilies. Cook for 1 to 2 minutes until aromatic.
