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–+ servings
Chana-dAAL-Fry
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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
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: North Indian Cuisine, Punjabi Cuisine
Keyword: chana daal, daal fry, Dal, no onion garlic recipe
Servings: 4 people
Calories: 261kcal
Author: Anjana Chaturvedi

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 Ghee or cooking oil
  • 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.
  • Leach the tomatoes before using for kidney patients.(slice and soak tomato in water for few hours and then discard that liquid)
  • 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-
  1. serve with, pakwan, poori, paratha or as a side dish. This is also served with Sindhi dish-daal pakwan.
  2. Instead of tamarind you can use lemon juice or mango powder

Nutrition

Calories: 261kcal | Carbohydrates: 38g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 666mg | Potassium: 215mg | Fiber: 14g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 54mg | Calcium: 95mg | Iron: 3mg