Dhaba Style Chana Dal Fry
From chefkunalkapur.com
50 minServes 4
Double-tempered split chickpeas with aromatic spices, ghee, and a crispy final tempering of chilli oil.
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| prepWash chana dal and soak 30 min | ||||||
| prepPressure cook soaked dal with 5 cups / 1.2 L water and pinch turmeric until tender but not mushy | ||||||
| 30 g ghee (for first tempering) | Heat ghee, toast heeng & chilli | Add cumin, garlic, green chilli & onion | Add ginger, turmeric, chilli powder & tomato | Cook tomato 2 min, add dal & water | Simmer 3 min, season, add coriander & lemon | Pour second tempering over dal, serve hot |
| ½ tsp heeng (asafoetida) | ||||||
| 2 dry red chillies | ||||||
| 1 tsp cumin seeds | ||||||
| 10 g garlic, chopped | ||||||
| 2 green chillies, slit | ||||||
| 40 g onion, chopped | ||||||
| 10 g ginger, chopped | ||||||
| ½ tsp turmeric | ||||||
| ½ tsp chilli powder | ||||||
| 50 g tomato, chopped | ||||||
| salt to taste | ||||||
| 600 g chana dal, boiled | ||||||
| 480 ml water | ||||||
| coriander, chopped | ||||||
| 1 lemon wedge | ||||||
| 15 g ghee (for second tempering) | Heat ghee & chilli powder, remove from heat | |||||
| ½ tsp chilli powder (for second tempering) | ||||||
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