Easy

Vegetable oil

tablespoons

Chile (spices)

Urad Dal

Mustard seed

Coriander powder

Garam Masala

teaspoon

Chilli powder

Turmeric powder

Cumin seed

Green chillies (Indian)

unit

Tomato

Onion

Split chickpea - Chana daal moong dal

Chana Dal

Wash the split chickpeas and soak it in water for about 30 minutes. Drain.

Heat oil in a pressure cooker or pan. Add cumin seeds, mustard seeds, urad dal, chana dal, and dry red chilies. Sauté until they splutter&nbsp;Add chopped onions and green chilies. Sauté until the onions turn translucent.

Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

Add the soaked and drained split chickpeas to the mixture. Mix well.&nbsp;Add water (about 2 cups), close the lid, and cook until the Chana Dal is soft. If using a pressure cooker, cook for about 2-3 whistles.

Add garam masala and garnish with fresh coriander leaves.

Serve your Chana Dal hot with rice or roti.

Easy

60 min

Snack

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

30 min.

Step #2

5 min.

Step #3

5 min.

Step #4

5 min.

Step #5

3 min.

Step #6

0

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