Written By
SANA UMER
Chana Daal: Oil, lentils, onions, spices, tomato, water. Tarka: Oil, onion, chili, zeera. Enjoy!
Preheat the oil at medium low flame, Add the sliced onions and sauté over medium-low heat until golden brown.Ensuring rich flavour infusion
Once the onions are caramelized, introduce the zeera & ginger-garlic paste into the mix, allowing its aromatic essence to blend harmoniously with the golden onions,
Add tomato puree to blend with masala. I prefer using pureed tomato in this recipe to avoid any bits and pieces of solid tomato in the daal. Great for picky eaters in the family!
Add half a cup of water, salt to taste, ¼ tablespoon of haldi powder, ½ tablespoon of coriander powder, and ½ tablespoon of red chili powder to the pan. Mix well and cover,
– After 20 minutes, the masala should be well-browned. Stir the mixture thoroughly to ensure all the flavors meld together.
Once the masala has reduced and the oil starts separating from the mixture, add Chana daal to masala
Pour in half a cup of water, stir gently, and cover the pan. Allow the daal to cook for 30 to 45 minutes over low heat until it reaches the desired tenderness.
– After 40 minutes, when the chana daal is thoroughly cooked, add the green chili to the pan, cover, and let it cook for 2 minutes.
Making Tarka - Heat 3 tbsp oil/ghee. Sauté onions till golden. Add ½ tsp zeera, 3 whole red chilis. Cook till fragrant, then remove.
1. Serve the Chana Daal hot, garnished with the prepared Tarka, sliced ginger. Pair it with hot naan roti
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