A delicious, flavorful, creamy lentil recipe, chana dal is made using split Bengal gram. The lentil is first cooked with salt and turmeric and then tempered with onions, tomatoes and a few spices. This easy vegan and gluten-free recipe is perfect for protein-rich meatless meals.
- 1 cup chana dal
- 1 medium-sized red onion finely chopped
- 1 medium-sized tomato finely chopped
- 2 green chilies finely chopped
- 1/2 teaspoon grated ginger
- 1 bay leaf
- 3-4 peppercorns
- 1/2 teaspoon cumin seeds
- 1/2 tbsp coriander powder
- 1/4 teaspoon turmeric powder
- Salt as per taste
- 1 tbsp mustard oil/ any other cooking oil
- 2 + 1/4 cups water
- Chopped coriander leaves for garnishing
Wash the chana dal and put in a pressure cooker with water, turmeric powder, and salt. Mix, cover the lid and cook till 3 whistles on medium flame.
In a pot, heat some oil and add all the dry whole spices. Once the spices turn fragrant, add chopped onions and fry till they start becoming golden brown.
Next, add the tomatoes, green chilies, ginger, and coriander powder. Cook till tomatoes turn mushy.
Add the boiled lentil and simmer for around 5 minutes.
Garnish with chopped coriander leaves and serve with roti or rice.
Calories: 207kcal | Carbohydrates: 34g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 113mg | Fiber: 13g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 2mg