I like a dal/ sabji which is versatile, by that I mean it can be eaten with rice and for a change, it can also be eaten with chapati. Split Bengal gram is the most popular legume from many Indian Lentils consumed. Not only both the eating experiences are different but each lends different flavor. Chana Dal is high in fiber and a good source of zinc, folate, calcium, and protein.
Chana dal is extremely delectable, replete with nutrients and is easily digestible. It is a great choice on your journey to weight loss and it also boosts your immunity. Boil it and then add it to the aromatic sautéed mixture. Not only it looks mouthwatering but it tastes awesomesauce as well.
Chana Dal Sabji Recipe and Text Recipe Below
- 1/2 Cup Split Chickpeas / Yellow Split Peas(Soaked in warm water for at least 15-20 Minutes)
- 2 Medium Size Finely Chopped Onion
- 2 Medium Size Finely Chopped Tomatoes
- 2 tbsp Cooking Oil
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Asafetida
- 1 Tbsp Red Chili Powder
- 1/4 Tsp Turmeric Powder
- 1/2 Tbsp Garlic Paste
- 1/2 Tbsp Garlic Paste
- 1/2 Tsp Garam Masala
- 1 Finely chopped Green chili
- 2 Tbsp Finely Chopped Coriander
- Salt to Taste
- To boil the dal, first, add 2 glass of water in pressure cooker and boil it.
- Add washed and soaked chana dal into it.
- On full flame cook until 1 whistle, lower the flame and cook for another minute.
- Now let the pressure cool down.
- Our next process, heat a pan and oil to it.
- Add cumin seed, asafetida, chopped green chilies, and onions. Mix well and sauté it for a while
- To garlic paste first, add garam masala, mix well and add it to the sautéed onions. Sauté until the onions are light golden in color.
- Add tomatoes and sprinkle salt to taste. Give it a stir occasionally.
- Cover the pan with the lid and cook until the tomatoes are soft.
- Now uncover the lid from the cooker and check if the dal has boiled properly.
- The tomatoes are soft and the oil has started to separate from the tempering. To this add turmeric powder and red chili powder. Mix well
- Add the boiled dal and salt to taste, stir well.
- Let the water from the dal come to a boil and once it does, cover it with a lid again and cook for a minute.
- The chana dal is ready, switch off the flame. Add chopped coriander; mix well cover it for a minute or two so that dal absorbs the flavor of Dhaniya and serve.
Be it rice or chapati or Puri, this dal will taste great with everything. I will wait for your comment on this recipe; do let me know how you liked it.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.