Chana dal fry

Name: Chana dal fry
Cuisine: Indian
Ingredients: 1 cup chana dal (soaked 30 minutes); 1/2 tsp turmeric powder; 1 tsp salt; 1 large onion (finely chopped); 2 medium sized tomatoes (finely chopped); 1 inch ginger (finely chopped); 4-5 garlic cloves (finely chopped); 1 green chilli (finely chopped) optional; 1 tbsp ghee; 1 pinch asafoetida (hing); 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1/2 tsp black salt; to taste Salt; 1 tsp coriander powder; 1 tsp amchur powder; 1/2 tsp red chilli powder; 1 tsp kasuri methi (dry fenugreek leaves); Finely chopped coriander leaves for garnishing

Jagruti @cook_12287412

#dals #post1 #stayhomerecipes #lockdowncooking
#healthyeating

Jagruti @cook_12287412

#dals #post1 #stayhomerecipes #lockdowncooking
#healthyeating

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Ingredients

1 cupchana dal (soaked 30 minutes)
1/2 tspturmeric powder
1 tspsalt
For tempering
1large onion (finely chopped)
2medium sized tomatoes (finely chopped)
1 inchginger (finely chopped)
4-5garlic cloves (finely chopped)
1green chilli (finely chopped) optional
1 tbspghee
1 pinchasafoetida (hing)
1 tspcumin seeds
1/2 tspturmeric powder
1/2 tspblack salt
to tasteSalt
1 tspcoriander powder
1 tspamchur powder
1/2 tspred chilli powder
1 tspkasuri methi (dry fenugreek leaves)
Finely chopped coriander leaves for garnishing

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Steps

1

In a pressure cooker put soaked chana dal, turmeric powder, salt and water and cook.
2

In a pan heat ghee put hing and cumin seeds and fry for a few seconds till they splutter. Than add ginger, garlic and fry until become light brown.
3

Now add onions and fry until they get golden brown. Now add tomatoes in it and saute till the tomatoes get cooked.
4

Stir well and add all dry spice powders turmeric powder, coriander powder, amchur powder, black salt and red chilli powder. Saute till the oil starts to leave the sides.
5

Add kasuri methi and stir for a few seconds and add cooked chana dal adjust water consistency and bring a boil.
6

Simmer for few minutes and put garam masala and cover it. Delicious chana dal fry is ready to serve. Serve hot and garnish with coriander leaves.