– Welcome to the world of Punjabi cooking, where flavors are bold and vibrant, and every dish tells a story of tradition and culture.
– Today, we’re going to dive into the delicious realm of Chana Dal, a staple in Punjabi cuisine that is both hearty and satisfying.
– Chana Dal, also known as Bengal Gram, is a type of split chickpea that is rich in protein, fiber, and essential nutrients.
– This Chana Dal recipe is a classic Punjabi dish that is often enjoyed with rice or roti, and it’s a favorite in dhabas (roadside eateries) across Punjab.
Ingredients:
– 1 cup Chana Dal (Bengal Gram)
– 2-3 cups water
– 1 onion, finely chopped
– 2 tomatoes, finely chopped
– 2-3 green chilies, slit lengthwise
– 1 teaspoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– Salt to taste
– 2 tablespoons ghee (clarified butter)
– Fresh cilantro for garnish
Recipe:
1. Rinse the Chana Dal under running water until the water runs clear, then soak it in water for 30 minutes.
2. In a pressure cooker, add the soaked Chana Dal, water, turmeric powder, and salt. Pressure cook for 4-5 whistles, or until the dal is soft and cooked through.
3. In a separate pan, heat ghee and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and green chilies, and sauté for a few minutes until the raw aroma disappears.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Add red chili powder and garam masala, and cook for a couple of minutes until the spices are fragrant.
7. Pour the cooked Chana Dal into the pan with the onion-tomato masala and mix well. Cook for 5-10 minutes on low heat, stirring occasionally.
8. Garnish with fresh cilantro and serve hot with rice or roti.
Dig into this Punjabi style Chana Dal and savor the rich flavors and textures that make it a true Punjabi comfort food. Enjoy!