masala chana dal recipe | Dhaba style chana dal fry | chana dal takda |

by Tarla Dalal

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मसाला चना दाल रेसिपी | ढाबा स्टाइल चना दाल फ्राई | चना दाल तड़का - हिन्दी में पढ़ें (Masala Chana Dal in Hindi)

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about masala chana dal▼

masala chana dal step by step recipe▼

what is masala chana dal made of?▼

how to cook chana and moong dal▼

how to make dhaba style chana dal fry▼

pro tips to make masala chana dal▼

calories of masala chana dal▼

benefits of chana dal recipe▼

masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with 39 amazing images.

Dhaba style chana dal fry is an easy healthy Indian lentil which tastes delicious within few minutes. Learn how to make masala chana dal recipe | Dhaba style chana dal fry | chana dal takda |

Chana Dal is commonly used as one of the ingredients in various subzis, rice preparations and snacks. However, here is an chana dal takda prepared from chana dal, spiked up with tomato and onions, laced with simple spice powders. You will love the soothing flavour of this easy dal.

Chana Dal is an easy healthy Indian lentil dish made with split chickpeas, onion, tomatoes, ginger, garlic, herbs, and spices. It is vegan, gluten-free, and so easy to make. This delicious Dhaba style chana dal fry recipe pairs perfectly with roti, naan, or rice and makes a nutritious, protein-packed, hearty, and comforting meal.

pro tips to make masala chana dal: 1. Dal tends to thicken if kept for longer time, then just add little water and re-heat. 2. Make sure to cook the dal in 2 whistles only to avoid it from being mushy, maintain the mouthfeel of the dal. 3. Dhaba style chana dal fry serve it hot with jeera rice or roti of your choice.

Enjoy masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with detailed step by step photos.

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Masala Chana Dal recipe - How to make Masala Chana Dal

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Preparation Time: 10 mins Cooking Time: 25 mins Total Time: 35 mins 6Makes 6 servings
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Ingredients

For Masala Chana Dal
1 cup chana dal (split bengal gram) , washed and drained
1/4 cup yellow moong dal (split yellow gram) , washed and drained
1/4 tsp turmeric powder (haldi)
1 tbsp oil
2 tbsp ghee
1/2 tsp cumin seeds (jeera)
2 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
3/4 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tsp finely chopped green chillies
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
2 whole dry kashmiri red chillies
1/2 tsp kashmiri red chilli powder

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For masala chana dal

To make masala chana dal, soak chana dal and yellow moong dal in enough water for 15 minutes in a deep bowl.
Once soaked, drain well and transfer it to a pressure cooker, add turmeric powder, salt to taste and 3½ cups of water.
Pressure cook it for 2 whistles. Allow the steam to escape and then open the lid.
Heat oil and 1 tbsp ghee, in a deep pan, add cumin seeds, garlic, green chillies, onions and sauté for 2 minutes on medium flame.
Add tomatoes and cook further for 1 minute. Add chilli powder, coriander cumin seed powder, ¼ cup water.
Mix well and cook on medium flame for 2 minutes, remove little masala in a bowl and keep aside.
Now add the cooked dal, salt to taste and kasuri methi, further cook on a medium flame for 5 minutes.
Heat 1 tbsp ghee in a small pan, add the masala, kashmiri chillies and chilli powder.
Pour the temepering over the dal and mix well.
Serve masala chana dal hot garnished with coriander.

Masala Chana Dal recipe with step by step photos

like masala chana dal recipe

masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | then do try other dal recipes also:
- dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal |
- maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal |

what is masala chana dal made of?

See the below list of ingredients for making masala chana dal.

how to cook chana and moong dal

To make masala chana dal, in a deep bowl, take 1 cup chana dal (split bengal gram).
Add 1/4 cup yellow moong dal (split yellow gram) , washed and drained. Yellow moong dal has a slightly sweet and nutty flavor that complements the spicier flavors of the chana dal and masala. Yellow moong dal has a softer texture than chana dal. This helps to create a more balanced and even texture in the finished dish.
Add enough water and wash it thoroughly.

Drain well.
Soak the dals in enough water for 15 minutes.
Once soaked, drain well.
Transfer it to a pressure cooker.
Add ¼ tsp turmeric powder and salt to taste.

Add 3½ cups of water.
Pressure cook it for 2 whistles.
Allow the steam to escape and then open the lid.

how to make dhaba style chana dal fry

Heat 1 tbsp oil in a deep pan.
Add 1 tbsp ghee.

Add ½ tsp cumin seeds.
Add 2 tbsp finely chopped garlic.
Add 1 tsp finely chopped green chillies.
Add 3/4 cup finely chopped onions. Onions have a strong, sweet flavor that adds depth and complexity to the dish. Onions add a slightly chewy texture to the dish, which helps to balance out the soft texture of the dals.
Sauté for 2 minutes on medium flame.

Add 1/2 cup finely chopped tomatoes. Tomatoes add a rich, tangy flavor to the dal. The natural sweetness of the tomatoes helps to balance out the spiciness of the other ingredients in the masala. Tomatoes add a slightly creamy texture to the dal, which makes it more enjoyable to eat.
Cook further for 1 minute.
Add 1 tsp chilli powder.
Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
Add ¼ cup water.

Mix well and cook on medium flame for 2 minutes.
Remove little masala in a bowl and keep aside.
Now add the cooked dal.
Add salt to taste.
Add 1 tsp dried fenugreek leaves (kasuri methi). Dried fenugreek leaves have a strong, aromatic flavor that enhances the overall flavor of the dish.

Further cook on a medium flame for 5 minutes.
Heat 1 tbsp ghee in a small pan.
Add the masala.
Add 2 kashmiri chillies.
Add ½ tsp Kashmiri chilli powder.

Pour the tempering over the dal and mix well.
Serve masala chana dal hot garnished with coriander.

pro tips to make masala chana dal

Dal tends to thicken if kept for longer time, then just add little water and re-heat.
Make sure to cook the dal in 2 whistles only to avoid it from being mushy, maintain the mouthfeel of the dal.
Dhaba style chana dal fry serve it hot with jeera rice or roti of your choice.

Add 1/4 cup yellow moong dal (split yellow gram) , washed and drained. Yellow moong dal has a slightly sweet and nutty flavor that complements the spicier flavors of the chana dal and masala. Yellow moong dal has a softer texture than chana dal. This helps to create a more balanced and even texture in the finished dish.
Add 3/4 cup finely chopped onions. Onions have a strong, sweet flavor that adds depth and complexity to the dish. Onions add a slightly chewy texture to the dish, which helps to balance out the soft texture of the dals.
Add 1/2 cup finely chopped tomatoes. Tomatoes add a rich, tangy flavor to the dal. The natural sweetness of the tomatoes helps to balance out the spiciness of the other ingredients in the masala. Tomatoes add a slightly creamy texture to the dal, which makes it more enjoyable to eat.

benefits of Chana dal recipe

Chana Dal is rich in Folic Acid, Fiber, Phosphorus, Vitamin B1, Protein
1. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 34% of RDA.
2. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 25% of RDA.
3. Phosphorus : Phosphorus works closely with calcium to build bones. 21% of RDA.
4. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 20% of RDA.
5. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 17% of RDA.