Dry Chana Dal Recipe
by Tarla Dalal
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When we usually think of using chana dal in the menu, we make it into a thick, soupy dal, perked up with different flavours.
For a change, try this Dry Chana Dal recipe. It is simply awesome, with a soft and succulent texture and a peppy flavour marked by dominant notes of tomatoes and dried fenugreek leaves together with traditional flavour-givers like onion, ginger, garlic, green chillies etc.
Every mouthful is really bubbling with energy. You can serve this tasteful dish hot and fresh with rice or rotis .
You can also try other dal recipes like Dal Pinni and Dal Rasam .
Method- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
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- Add the ginger-garlic paste, turmeric powder, chilli powder, garam masala, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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- Add the tomato purée and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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- Add the chana dal, dried fenugreek leaves, coriander, salt and 2 tbsp of water, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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- Serve hot.
Dry Chana Dal recipe video by Tarla Dalal
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Nutrient values (Abbrv) per serving
| Energy | 277 cal |
| Protein | 12.6 g |
| Carbohydrates | 37.9 g |
| Fiber | 9.4 g |
| Fat | 8.4 g |
| Cholesterol | 0 mg |
| Sodium | 46.3 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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