Chana Dal Double Tadka

Name: Chana Dal Double Tadka
Total time: 2700 s
Yield: Serves 20 servings
Cuisine: American
Ingredients: 750 grams chana dal (about 3 3/4 cups); 5 large tomatoes; 5 green chilies; 4 whole dried red chilies; 2 black cardamom pods; 2 bay leaves; 8-10 black peppercorns; 4-5 cloves; 1/2 teaspoon ground cinnamon; 2 teaspoons cumin seeds; 1/2 teaspoon asafoetida (hing); 4 teaspoons salt; 4 teaspoons red chili powder; 1 teaspoon turmeric powder; 2 teaspoons garam masala; 1 teaspoon black pepper powder; 2 teaspoons dried fenugreek leaves (kasuri methi); 4 tablespoons oil; as needed Cilantro,; 20 garlic cloves; 2-3 inch piece of ginger

Priya Mulchandani @Priya1010

Chana dal is rich in protein, fiber, zinc, calcium, and other minerals. It helps improve digestion, supports weight management, and helps lower cholesterol and blood sugar.

Priya Mulchandani @Priya1010

Chana dal is rich in protein, fiber, zinc, calcium, and other minerals. It helps improve digestion, supports weight management, and helps lower cholesterol and blood sugar.

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Ingredients

45 minutes

Serves 20 servings

750 gramschana dal (about 3 3/4 cups)
5large tomatoes
5green chilies
4whole dried red chilies
2black cardamom pods
2bay leaves
8-10black peppercorns
4-5cloves
1/2 teaspoonground cinnamon
2 teaspoonscumin seeds
1/2 teaspoonasafoetida (hing)
4 teaspoonssalt
4 teaspoonsred chili powder
1 teaspoonturmeric powder
2 teaspoonsgaram masala
1 teaspoonblack pepper powder
2 teaspoonsdried fenugreek leaves (kasuri methi)
4 tablespoonsoil
as neededCilantro,
20garlic cloves
2-3 inchpiece of ginger

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Steps

45 minutes

1

Soak the chana dal for 2 hours. Grind the ginger, garlic, and green chilies into a paste. In a pressure cooker, add the soaked dal, salt, and turmeric. Cook until you hear 4 whistles.
2

Finely chop the tomatoes. Heat oil in a skillet. Add cumin seeds, whole dried red chilies, black cardamom, bay leaves, cloves, and black peppercorns. Add the chopped tomatoes and the ginger-garlic-green chili paste.
3

Add the dry spices and cook until the tomatoes are soft. Pour this tempering into the cooked dal in the pressure cooker. In the same skillet, heat water.
4

Once the water comes to a boil, add it to the dal.
5

Mix well, then add black pepper powder, dried fenugreek leaves, and cilantro. Mix again and cook for 2-3 minutes.
6

Transfer the dal to a serving dish. Heat oil in a pan, add cumin seeds and Kashmiri red chili powder, and pour this tempering over the dal. Serve the dal with rice, roti, or puri. It turns out very tasty and delicious.
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