Petitchef

Tadke wala chana dal (tempered split chickpea dal)

Main Dish
4 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 4
Chana Dal (Split Chick Peas) - 1 cup, washed and drained

Grated Coconut - 1/4 cup

Oil - 1 tsp


Dalchini (Cinnamon stick) - 1 inch piece

Badi Ilaichi (Black Cardamom) - 2

Laung (Cloves) - 4-5

Tej Patta (Dry Bay Leaves) - 2

Dry Masala Powders

Lal Mirch (Red Chili) Powder - 1 teaspoon

Haldi (Turmeric Powder) - 1 teaspoon

Salt - as per taste


For Tempering:

Ginger - 1 inch piece grated or thinly sliced (based on your preference)

Garlic - 4-5 big cloves, minced or finely chopped (based on your preference)

Onion - 1, finely chopped

Tomato - 1, finely chopped

Dry Red Chillies - 2-3, broken in 1 inch pieces

Jeera (Cumin Seeds) - 1 teaspoon

Rai (Mustard Seeds) - 1 teaspoon

Ghee (Clarified Butter) - 1 tablespoon (Feel free to use any oil or butter)

Cilantro - finely chopped for garnishing

Preparation

  • Take a heavy bottomed cooker. Cooker is best as it takes a while to cook chana dal. Take oil in it and let it be hot.
  • Add all under "Whole Garam Masala" to it and fry till nice aroma comes. Add drained dal to it along with dry masalas and stir fry just for 2 minute.
  • Add grated coconut and mix for another min. Add about 5 cups of water and close the lid and cook for about 20 minutes.
  • Or till dal is well cooked (not mushy, but just well cooked). Take it out in a serving bowl. Once the dal is cooked, let's prepare the tempering.
  • Take a non-stick pan and add ghee to it. Once the ghee is hot, add both the seeds and dry red chili pieces from the "For Tempering" section.
  • Once the seeds start spluttering, add ginger and garlic to it and fry fry for about a minute, do not let garlic burn.
  • Add finely chopped onion to it and fry till onions are translucent. Add chopped tomato and fry for 2-3 minute. don't let your tomatoes turn mushy.
  • Now, add the tempering in the serving bowl and sprinkle cilantro on the top and immediately close the lid. This is to let the tempering flavors get in well.
  • Serve it hot with either any kind of pulao or nice warm pooris.





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