Chana Dal ❦

Name: Chana Dal ❦
Total time: 1800 s
Yield: 4 people
Cuisine: Pakistani
Ingredients: 3 green chillies; 1 tomatoe big size or 2 tomatoes normal size; 5 garlic cloves; 1 inch ginger; 1 onion; 300 g lentils (1 1/2 mug); 1/2 tbsp salt; 1/2 tbsp turmeric powder; 1 tbsp kasuri meethi; 2 tsp Salan masala

Hania Hameed @haneecookery

Lahore, Pakistan

My mom’s method of cooking chana dal. It is better to serve with naan.

Hania Hameed @haneecookery

Lahore, Pakistan

My mom’s method of cooking chana dal. It is better to serve with naan.

Saved

Ingredients

30 mins

4 people

3green chillies
1tomatoe big size or 2 tomatoes normal size
5garlic cloves
1 inchginger
1onion
300 glentils (1 1/2 mug)
1/2 tbspsalt
1/2 tbspturmeric powder
1 tbspkasuri meethi
2 tspSalan masala

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Steps

30 mins

1

Soak the chickpea lentils in the water before cooking for 1 hour.
2

Boil the soaked chickpea lentils in a cooking pot on high heat until it starts boiling then change the temperature to low heat and add salt and turmeric powder in the water. Let it rest until tender with the lid on.
3

Prepare the following ingredients: 1 big size tomatoe, 5 garlics, 1 inch ginger, 3 green chillies. Shift them in a blender to make a paste.
4

Skim off the bubbles forming to get a clearer broth and it will taste less oily. The best way to do this is to keep the stockpot half off/half on the burner so that the scum collects on the colder side and is easier to skim off.
5

Let it rest with the lid on until tender. Check the lentil beans often.
6

In a pot, add onion and fry it until light brown. Then add the spices and cook it on medium heat until the oil and the mixture are separated.