Easy Chana Daal Recipe
Explore the rich flavors of authentic Chana Daal with our step-by-step recipe. Made with tender Bengal gram lentils, aromatic spices, and a fragrant tarka, our dish brings the warmth of traditional Indian cooking to your table. Follow our simple instructions to create a wholesome meal that delights the senses and satisfies the soul. Perfect for family dinners or special gatherings, our Chana Daal recipe is a delicious celebration of Indian culinary heritage
Equipment
- 1 Spatula
- 1 Grater
Ingredients
- ¼ cup Oil: You can use any neutral oil of your choice. Corn, vegetable, canola, or sunflower oil work best as they do not affect the flavor of the daal or curry.
- 200 gram Onions: 2 medium-sized Onions form the base of almost all Asian curries and gravies. They give the gravy both body and a slight sweetness that helps balance the heat of the spices.
- 250 gram Chana Daal/Bengal gram: the channa daal, must be soaked in water (more on that later). You can even soak it overnight, but a few hours is enough.
- ½ cup Tomato: pureed. Tomatoes add a deliciously tangy and rich flavor to the curry. It balances the slightly sweet and mild flavor of the daal. It's best to puree the tomatoes for this recipe... unless you like the look of tiny pieces of red tomato in your daal!
- ½ teaspoon Zeera or cumin: Zeera is added to most daal recipes. It gives a mouthwatering aroma to the daal and helps to add an earthy and deep heat.
- ½ tablespoon Coriander powder: Another staple Asian spice. This is a must-have in all Indian and Pakistani pantries. Adds great flavor to any curry or daal.
- ½ teaspoon Ginger-garlic paste: ½ teaspoon each. Ginger and garlic paste are essential when cooking any meaty dish as they eliminate smells and add a delicious aroma to the dish.
- Salt: to taste
- ½ teaspoon Turmeric powder haldi: ½ teaspoon. Turmeric is a staple spice in all Asian dishes. It has awesome antibiotic properties, making it essential for a healthy gut. It also adds a brilliant yellow/mustard color to any gravy.
- ½ teaspoon Red chili powder: Red chili powder adds heat to the daal.
- 1 cup Water: Added with the daal to cook it and make a runny gravy. if required.
- 1 Green Chillies: for aroma and presentation.
For Tarka
- 3 tablespoon Oil/Ghee: I highly recommend using ghee for the tarka as it adds an authentic rich flavor to the daal.
- ½ Onion: half onion thinly sliced.
- 5-7 Whole dried red chili peppers: T he red chili peppers add a unique heat. You can use button bird's eye, or any other dried chili.
- ½ teaspoon Zeera or cumin: ½ teaspoon. Frying the zeera in the oil will release a super yummy aroma that will lift the daal's flavor.
Instructions
- Begin by washing the 250 grams of Chana Dal to remove any impurities. You may have to rinse it 2-3 times till the water runs clear. Now, let it soak in water for at least 1 hour. While soaking, prepare the masala for the chana daal.
- Heat ¼ cup of cooking oil in a pan over medium heat. Add the thinly sliced onions and sauté until they turn golden brown.
- Once the onions are caramelized, add ½ teaspoon of zeera and fry it for 5 to 8 seconds. Then, add ½ teaspoon of ginger-garlic paste and continue frying.
- Next, add the tomato puree and thoroughly blend it with the masala. I prefer using pureed tomato in this recipe to avoid any bits and pieces of solid tomato in the daal. Also helps when you have 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, allowing the mixture to cook over medium heat for 20 minutes.
- 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, the masala is ready. Drain the daal of water and add it to the 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. The daal should be soft to the touch.
- 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 THE TARKA
- Heat 3 tablespoons of oil/ghee in a separate frying pan.
- Add the thinly sliced onions and saute till the onions turn light golden
- Now add ½ teaspoon of zeera and 3 whole red chili peppers. Cook until fragrant, then remove from heat.
- Serve the Chana Daal hot, garnished with the prepared Tarka.
Video
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