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You are here: Home / Daals /lentils / Chana Daal Fry Recipe I How to Make Chana Daal

Chana Daal Fry Recipe I How to Make Chana Daal

2012-03-31 by Anjana Chaturvedi

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Chana daal fry -Split bengal gram cooked in  tomato sauce and Indian spices.

Chana daal is a very healthy and delicious lentil preparation. It is quite easy to make and goes well with rice, poori and roti’s. The chana daal should be soaked before cooking so it will not take much time and cook fast.

You can pressure the soaked chana daal or cook it in a pan. The cooked daal is added in a tomato gravy and few basic spices are added in the daal. Then the dal is simmered for some time so it will absorb the flavors. Lemon juice or some tamarind juice is added in the ready daal for sourness.

Do try these Delicious Daal recipes-

  • Daal Fry
  • Daal Panchwati
  • Langar Wali Daal
  • Daal Makhni
  • Sabut Masoor Daal

chana daal fry recipe

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3.15 from 7 votes

Chana Daal Fry (Bengal Gram Fry)

Chana dal fry - Split bengal gram cooked in  tomato sauce and Indian spices.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: North Indian Cuisine, Punjabi Cuisine
Keyword: chana daal, Dal
Servings: 4 people

Ingredients

  • 1 cup Bengal gram /chana daal
  • 1 tbsp Yellow Moong Daal
  • 1 Tomatoes / Tamatar
  • 2 Green Chillies / Hari Mirch
  • 1 tsp Ginger / Adrak Chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 2 tsp Tamarind / Imli pulp
  • 1/4 tsp Garam Masala Powder
  • 1 tsp Salt / Namak
  • 2 tbsp Clarified Butter / Desi Ghee
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 3 Whole red chilies

Instructions

  • Wash and soak both daal for 15 minutes
  • Pressure cook with turmeric and 1.5 cup water for 3 whistles or till cooked well
  • Heat oil in a pan add cumin, whole chillies and asafoetida, then add chopped green chillies and tomatoes.
  • Add salt and cover and cook till soft.
  • Now add chilli powder, boiled daal, ginger, tamarind paste and 1 cup of water.
  • Simmer for 5 minutes then add garam masala and fresh coriander.
  • Serve hot.

Notes

Serving suggestions-serve with, pakwan, poori, paratha or as a side dish. This is also served with Sindhi dish-daal pakwan

Filed Under: Bengali Cuisine, Daals /lentils, Uttar Pradesh Cuisine Tagged With: Bengal, bengal gram, chana, Daals, Daals and Kadis, Indian Curries, Indian food, Indian recipes, sindhi food, Uttar Pradesh Cuisine, vegetarian

« Green Chili Pickled in Lemon Juice I Nimbu Hari Mirch ka Achar
Fruit and Nut Chutney I Phalahari Chutney I Healthy green Chutney »

Comments

  1. Sobha Shyam says

    2012-04-02 at

    yummy platter..chana dal fry looks delicious 🙂

  2. Vimitha Anand says

    2012-04-01 at

    My type of comfort food… Looks nice

  3. radha says

    2012-04-01 at

    That plate looks so good! As does the dal!

  4. Jay says

    2012-04-01 at

    yummy flavors…looks wonderful..;)
    Tasty Appetite

  5. maha says

    2012-03-31 at

    wow…u done this perfectly. n the pics r very clean n cool.iam sure u n ur family enjoyed allot…
    Maha

  6. Julie says

    2012-03-31 at

    Beautiful platter & so tempting!!
    Erivum Puliyum

  7. Hema says

    2012-03-31 at

    Dal looks awesome and the lunch spread, can I stop by your place, looks so inviting..

  8. Kalpana Sareesh says

    2012-03-31 at

    Yummy dhal and tempting meal..

  9. Jaleela says

    2012-03-31 at

    yummy combo

  10. Meena says

    2012-03-31 at

    wow dal looks so yummy. it looks like the dal my mom used to make

    for dal pakwan we made this dal at times. and i liked ur presentation. it looks so tempting and inviting

  11. Kanan says

    2012-03-31 at

    Dal fry looks great. nice recipe

  12. faseela says

    2012-03-31 at

    yummy daal fry….awesome recipe…

3.15 from 7 votes (7 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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