Chana Dal Recipe (Step by Step)

Chana dal simmered soft, folded into a spiced onion-tomato masala and finished with a garlic-chili tadka.

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205 g chana dal	Pressure cook dal, turmeric & salt					Add dal & water, simmer 5-6 min	Pour tadka over dal, smoke (optional)
2 & ½ cups / 20 oz / 590 ml water (for pressure cooking)
½ teaspoon turmeric
¾ teaspoon salt (for pressure cooking)
4 large garlic cloves	Crush garlic, ginger & green chili		Add garlic-ginger-chili paste	Add tomatoes & salt, cook soft	Stir in dry spices & cilantro
1 & ½ inch ginger
1 green chili
30 ml oil (for the masala)	Sauté whole spices in hot oil	Cook onion until soft
1 teaspoon cumin seeds
3 whole cloves
2 green cardamom
1 & ½ inch cinnamon stick
1 medium red onion / 160 g, chopped
2 medium tomatoes / 285 g, chopped
½ teaspoon salt (for the masala)
½ teaspoon coriander powder
¼ teaspoon garam masala
½ teaspoon kashmiri red chili powder
1 teaspoon kasuri methi, crushed
2 tablespoons cilantro, chopped
½ to ¾ cup / 4 to 6 oz / 120-180 ml water (for simmering)
10 ml oil (for the tadka)	Fry garlic & dried chili for tadka
2 garlic cloves, chopped
1 whole dried red chili
piece of charcoal (optional, for dhungar method)

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