Dhaba Style CHANA DAL | How to make CHANA DAL FRY


Chana dal or Split bengal gram is eaten in almost all the regions across India. It is highly nutritious, has a rich flavor and aroma. This recipe is in Dhaba Style which tastes awesome. Chana dal or Bengal gram dal is one of the richest vegan sources of dietary proteins. It contains a good amount of iron, sodium and selenium in addition to small doses of manganese, copper and zinc. Basically, a handful of Bengal gram is a very good source of fiber and folic acid. Having this dal helps keep diabetes at bay. Bengal gram is also an extremely rich source of iron. It helps in preventing anemia as well.

Although I am not a huge fan of Dals but my hubby sure is. So I keep trying to explore new ways of cooking Dal and I will have to admit that in 9 years of my marriage I have developed a liking for Dal as well. This Dhaba Style Chana Dal goes very well with a piping hot tandoori roti, plain tawa roti or even jeera rice. He enjoyed the Dhaba Style Chana Dal and also had the cold leftover Dal on top of a hot toasted bread slice. Now this is one combination he loves to have with Dal Tadka as well.

Why Dhaba Style Chana Dal?

We all like to go to dhabas once in a while for their finger-licking food. The Amritsar-Delhi Highway is what we like to call food hoggers haven, as each of the Dhaba you stop by, will be better than the other. Therefore, if you are crazy about dhaba food, you must try this Dhaba Style Cooked Chana Dal. Why wait for a road trip? 😋 

chana dal
DHABA STYLE CHANA DAL

SERVES: 4

INGREDIENTS

Chana/Split Bengal Gram Dal 1 Cup
Tomatoes 2 medium
Onion Finely Chopped 1 large
Garlic Finely Chopped 2 Cloves
Ginger paste ½ tsp
Green Chilies 2
Ghee 2 tbsp
Cumin seeds ½ tsp
Mustard seeds ½ tsp
Dry Red Chilies 2
Red Chili Powder 1 tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Turmeric powder ½ tsp
Garam Masala Powder ¼ tsp
Salt to taste

For Garnish
Sliced onions 1 small
Sliced Tomato 1 small
Chopped Coriander leaves

METHOD

Wash the chana dal thoroughly with water then soak it for an hour in water. Later, drain out the excess water from the dal.

Further, pressure cook dal adding 2 ½ cups of water, turmeric powder and salt to taste. Cook it for 5 minutes on low heat after the first whistle.  Later, turn off the flame and let the pressure escape on its own.

Meanwhile, prepare the tadka for the dal. Heat a pan with 1 tbsp of ghee.

When the ghee melts, add finely chopped garlic and fry them till the raw aroma of garlic goes away.

Now add finely chopped onions and green chilies and sauté them till they become brown.

Also, add the ginger paste and tomatoes to the tadka. Add some salt and cover the pan with lid and cook for 3-4 minutes till the tomatoes are soft and well cooked.

In addition, add ½ tsp red chili powder, coriander powder, cumin powder and garam masala powder to the tadka.

Cook the tadka for another 2-3 minutes till the ghee comes on surface.

Further add the pressure cooked chana dal to this tadka and add water if needed.

Let it come to boil and simmer for 5 minutes.

FOR TEMPERING

First of all, heat ghee in a small tadka pan on medium heat.

Secondly, add the dried chilies and mustard seeds and let them pop.

Then add the cumin seeds and let them sizzle.

Also add the remaining ½ tsp red chili powder and turn off the heat.

Further, pour this tempering on the chana dal without stirring it.

Garnish dal with sliced onions, tomatoes and coriander leaves.

Finally serve the Dhaba style Chana Dal with Tandoori Roti/Tawa Roti/Jeera Rice.

Recipe Notes

Dal can be prepared without soaking also. However it will take more time to cook if dal is not soaked.

I used green garlic for this recipe and it tasted very good. You may also alter and use green onion or green garlic if you like experimenting like me. After all, it’s all about exploring.

Adjust the spices according to your choice.

Finally, squeeze some lemon juice for more tanginess.

CHANA DAL
DHABA STYLE CHANA DAL
DINNER MEAL SPREAD
CHANA DAL, BAINGAN KI KACHRI AND ROTI

We had this Dhaba Style Chana Dal accompanied with our favourite Baingan Ki Kachri and tawa Roti. For Baingan Ki Kachri recipe click here.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag truexplore on Instagram with the hashtag #truexplore and give me a shout out. You can follow me on Facebook, TwitterPinterest and Instagram  for more such easy recipes.

 

DHABA STYLE CHANA DAL

Split bengal gram or chana dal is eaten in almost all the regions across India. It is highly nutritious, has a rich flavour and aroma. This recipe is in Dhaba Style which tastes awesome.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Indian
Keyword: CHANA DAL, DHABA STYLE, INDIAN, MAINS, RECIPE
Servings: 4
Author: Simran Khorana

Ingredients

  • 1 cup Chana/Split Bengal Gram Dal
  • 2 medium Tomatoes finely chopped
  • 1 large Onion finely chopped
  • ½ tsp Ginger paste
  • 2 Green Chillies finely chopped
  • 2 tbsp Ghee / Clarified Butter
  • ½ tsp Cumin Seeds
  • ½ tsp Mustard Seeds
  • 2 Dry Red Chillies
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • ¼ tsp Garam Masala Powder
  • Salt to taste

FOR GARNISH

  • 1 small Onion sliced
  • 1 small Tomato sliced
  • 1 tbsp Fresh Coriander Leaves

Instructions

  • Wash the chana dal thoroughly with water then soak it for an hour in water. Later, drain out the excess water from the dal.
  • Pressure cook dal adding 2 ½ cups of water, turmeric powder and salt to taste.
  • Cook it for 5 minutes on low heat after the first whistle.  Later, turn off the flame and let the pressure escape on its own.
  • Meanwhile, prepare the tadka for the dal.
  • Heat a pan with 1 tbsp of ghee.When the ghee melts, add finely chopped garlic and fry them till the raw aroma of garlic goes away.
  • Now add finely chopped onions and green chilies and sauté them till they become brown.
  • Add the ginger paste and tomatoes to the tadka. Add some salt and cover the pan with lid and cook for 3-4 minutes till the tomatoes are soft and well cooked.
  • Now add ½ tsp red chili powder, coriander powder, cumin powder and garam masala powder to the tadka.
  • Cook the tadka for another 2-3 minutes till the ghee comes on surface.
  • Now add the pressure cooked chana dal to this tadka and add water if needed.
  • Let it come to boil and simmer for 5 minutes.

FOR THE TEMPERING

  • Heat ghee in a small tadka pan on medium heat.
  • Add the dried chilies and mustard seeds and let them pop.
  • Then add the cumin seeds and let them sizzle.
  • Now add the remaining ½ tsp red chili powder and turn off the heat.
  • Pour this tempering on the chana dal without stirring it.
  • Garnish dal with sliced onions, tomatoes and coriander leaves.
  • Finally serve the Dhaba style Chana Dal with Tandoori Roti/Tawa Roti/Jeera Rice.

Notes

  • Dal can be prepared without soaking also. However it will take more time to cook if dal is not soaked.
  • I used green garlic for this recipe and it tasted very good. You may also alter and use green onion or green garlic if you like experimenting like me. After all, it’s all about exploring.
  • Adjust the spices according to your choice.
  • Finally, squeeze some lemon juice for more tanginess.

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