Chana Dal Fry

By Chanchal    |    Dec 10, 2010 | Posted in: Lentils     |    7 Comments

Chana dal, also known as Bengal gram  is split chickpeas without seed coat. It is the most widely grown dal(lentil) in India. Chana dal has a very high nutritious value.The glycemic index is incredibly low in chana dal and for this reason its loved by diabetic patients.

Preparation time: 40 minutes(including 15 minutes of soaking time)

Ingredients

• Channa dal: 1 cup
• Chopped onion: 1 medium
• Tomato puree: 1 tablespoon or 1 medium tomato chopped
• Ginger paste: 1 teaspoon
• garlic paste: 1 teaspoon
• Garam masala: 1 teaspoon
• Chili powder: ½ teaspoon
• Turmeric powder: ½ teaspoon
• panch phutana: ½ teaspoon
• Oil: 1 ½ teaspoon
• Water: 2 cup
• Salt to taste
• Coriander leaves to garnish

Preparation

1. Soak the dal with 2 cups of water for 15 minutes.
2. Add little salt and half of the turmeric powder to it and boil on medium heat for about 15 minutes or till the lentils are soft but not mussy.
3. In a separate pan heat the oil. When oil is hot enough add the panch phutana.
4. After the seeds crackle add the chopped onion and fry till light brown.
5. Follow with ginger and garlic paste.  Cook till the raw smell is gone. Takes about 2 minutes.
6. Add the chopped tomato or tomato puree, rest of the turmeric powder, garam masala and chili powder. Mix well and cook till oil separates from it. About 2 minutes.
7. Keep the flame on high heat and add the boiled dal with the water to it. Mix well, adjust salt if required, cover pan and cook on medium low heat for about 3-4 minutes.
8. Garnish with coriander leaves and serve with any kind of Indian bread.

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