Punjabi Chana Dal Recipe
Punjabi style Chana Dal recipe is a perfect spicy side dish to go with Naans or Chapatis for a hearty weekday meal. It is absolutely easy to put together and the ingredients for this recipe is pretty much pantry staple. This Channa Dal is mildly spicy but comes with a garlicky tadka (tempering) of fried cashew and foxnuts which adds to the oomph of this dish.
Servings 4 people
Calories 154kcal
Equipment
- Pressure Cooker
- Stove Top
Ingredients
- ¼ cup Chana Dal
- Salt to Taste
- 2 Tomatoes Medium
- 1 inch Ginger
- 6 Cloves of Garlic
- 2 tbsp Mustard Oil alternate would be any oil
- 1 tsp Ghee or Clarified Butter alternate would be any oil
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Garam Masala Powder
- ½ tsp Kasuri Methi or Dried Fenugreek Leaves
- Salt to Taste
- ½ tsp Sweet Paprika Powder or Kashmiri Laal Mirch Powder
- ½ cup Foxnuts
- ¼ cup Cashew Nuts
- ½ tsp Cumin Seeds
Instructions
- Pressure cook the Chana Dal for 4-5 minutes on high or 4 whistles with some water and salt.
- Grind the tomatoes, ginger and garlic (keep 2 cloves aside for final tadka) into a fine paste.
- Heat the pan and dry roast the foxnuts till they tun golden. Keep them aside.
- In the same pan, heat the oil and add the tomato-ginger-garlic paste. Fry till it reduces into half in quantity
- Add the kasuri methi, salt, coriander powder, cumin powder and garam masala powder. Fry for couple more minutes.
- Add the cashew nuts, foxnuts and cooked chana dal in it. Let it simmer. Adjust the consistency of the dal. Check for seasoning as well. Once done, remove from heat.
- In another pan or a smaller tadka pan, heat the ghee. Turn off the flame and then add cumin seeds, finely chopped garlic, paprika powder and a couple of cashew nuts. The seeds will splutter, so give it a stir. Allow the garlic to steep in it for a couple of seconds.
- Now pour this prepared topping on the dal. Serve hot.
Notes
