Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Course: Main course | Servings: 4
Difficulty level: Easy | Make ahead: Possible
Ingredients
For the dal
- 90 g Chana dal, raw, washed and soaked
- 1.5 g Turmeric / haldi
- 3 g Salt
For the tadka
- 16 ml Cow Ghee
- 0.1 g Asafoetida (Hing)
- 1.5 g Cumin seed / jeera
- 55 g Onion, chopped
- 75 g Tomato, hybrid, raw, chopped
- 1.5 g Green chillies, chopped finely
- 2 g Dried chillies, powdered
To serve
- 6 g Coriander leaves, chopped finely
Equipment needed
Pressure cooker + pan / kadai
Advance preparation
Chana dal should ideally be soaked for 30 minutes to 2 hours before pressure cooking for more even cooking.
Instructions:
Advance preparation
- Wash and soak the chana dal for 2-3 hours in ~2 cups of water.
For the dal
- In a pressure cooker, add the soaked dal along with the soaking qater, salt and turmeric. Pressure cook for ~2 whistles or until dal is cooked.
For the tadka
- In a pan, heat ghee until nearly smoking. Add hing and cumin seeds and allow the cumin to crackle.
- Add onions and saute until golden, about 5 minutes.
- Add tomatoes, green chillies and red chilli powder. Mix and allow to cook for 4-5 minutes on low-medium heat, stirring occasionally, until the tomatoes are cooked through and the oil separates.
- Add the cooked dal to the tadka and mix well. Bring to a boil and allow the dal to simmer on low flame for 4-5 minutes.
Serving guidance
Serve hot with steamed rice, jeera rice or phulka; finish with fresh coriander and a squeeze of lemon if desired.
Nutrition (Per Serving)
Calories: 125 kcal | Protein: 5.4 g | Carbohydrates: 12.9 g | Fat: 5.4 g | Fiber: 4.4 g