Chana and Masoor Dal - Dhaba Style
A simple and flavorful dhaba-style recipe combining chana dal and masoor dal, cooked with aromatic spices and finished with a traditional tadka.
Ingredients
- 1 cup Chana dal (Split chickpeas or split Bengal gram)
- 0.25 cup Masoor dal (Red lentils)
- 2 unit/count Tomatoes (Cut into 2 pieces each)
- 1 unit/count Onions (Cut into 2 pieces)
- 6 unit/count Garlic cloves (4 cloves for tadka, cut into small pieces)
- 2 unit/count Green chillies (Slit)
- 0.25 unit/count Capsicum (Cut into small pieces)
- 1 pinch Turmeric
- 0.25 tsp Red chilli powder
- 0.25 tsp Cumin powder
- 3 tbsp Ghee (1 tbsp for cooking, 2 tbsp for tadka)
- 0.5 bunch Coriander leaves (For garnishing)
- 1 tsp Cumin seeds
- 2 unit/count Dry red chillies
- 0.5 tsp Hing (Asafetida)
- 1 tbsp Kashmiri chili powder
- 3 cups Water
- 1 tsp Salt (Adjust to taste)
More recipes using Chana dal
Dal Baati Churma/Rajasthani Platter
A traditional Rajasthani dish featuring a combination of dal, baati, and churma. This platter offers a delightful blend of flavors and textures, perfect for a hearty meal.
Bhoonee Kitcheeree of the Gram or Chunna Dal
A traditional Indian kitcheeree made with gram dal (chana dal) and rice. The dal is pre-soaked or boiled to soften before being fried with rice, creating a flavorful and nutritious one-pot dish.
Ada Dosa
Ada Dosa is a traditional South Indian breakfast dish made with a blend of rice and lentils, seasoned with spices and herbs, and cooked to a crisp perfection.
Puran Poli
A traditional Maharashtrian sweet flatbread, Puran Poli is prepared during the Holi festival. It features a filling made from chana dal and jaggery, encased in a soft wheat flour dough.
Instructions
- 1Soak the chana dal and masoor dal in water for 30 minutes.
- 2Cut the tomatoes and onions into halves. Chop the capsicum into small pieces. Slit the green chillies and chop the garlic cloves.
- 3In an inner pot, combine the soaked dals, tomatoes, onions, green chillies, garlic, capsicum, water, ghee, turmeric, salt, red chilli powder, and cumin powder. Place the inner pot in a pressure cooker or instant pot. If using a pressure cooker, cook for 5 whistles. If using an instant pot, set to manual for 12 minutes.
- 4In a small pan, heat ghee and add cumin seeds. Once they splutter, add dry red chillies and chopped garlic. Stir in hing and Kashmiri chili powder.
- 5Add the prepared tadka to the cooked dal. Mix well and garnish with chopped coriander leaves.
