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Chana Dal Fry

Name: Chana Dal Fry
Cook time: 1800 s
Total time: 2100 s
Yield: 4
Cuisine: Pakistani
Ingredients: 4 tablespoons Butter Clarified butter (ghee); 1 cup Chickpeas (garbanzo beans bengal gram) mature seeds cooked boiled with salt; 1 teaspoon Spices cumin seed; 4 tablespoons Oil olive salad or cooking; 1/2 cup Onions raw; 15 grams Garlic raw; 15 grams Ginger root raw; 1 tablespoon Seeds sesame butter paste; 1 teaspoon Spices chili powder; 1/2 teaspoon Spices chili powder; 2 teaspoons Spices coriander seed; 1/3 teaspoon Spices turmeric ground; 1/2 teaspoon Spices pepper black; 1 1/4 teaspoon Salt table; 2 Units Peppers chili green canned; 10 grams Coriander (cilantro) leaves raw; 2 tablespoons Lemon juice raw

35'

Ingredients

Servings

- 4 Portions +

Butter, Clarified butter (ghee)

4 tablespoons Butter, Clarified butter (ghee)

Lentils, raw

1 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

Spices, cumin seed

1 teaspoon Spices, cumin seed

Oil, olive, salad or cooking

4 tablespoons Oil, olive, salad or cooking

Onions, raw

1/2 cup Onions, raw

Garlic, raw

15 grams Garlic, raw

Ginger root, raw

15 grams Ginger root, raw

Seeds, sesame butter, paste

1 tablespoon Seeds, sesame butter, paste

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, chili powder

1/2 teaspoon Spices, chili powder

Spices, coriander seed

2 teaspoons Spices, coriander seed

Spices, turmeric, ground

1/3 teaspoon Spices, turmeric, ground

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Salt, table

1 1/4 teaspoon Salt, table

Peppers, chili, green, canned

2 Units Peppers, chili, green, canned

Coriander (cilantro) leaves, raw

10 grams Coriander (cilantro) leaves, raw

Lemon juice, raw

2 tablespoons Lemon juice, raw

Chana Dal Fry

Nutritional Facts

18%

Daily Value

361

Kcal/serving

Nutri value

Go to instructions

Instructions

3 Steps

35'

Total

Preparation

30'

Cooking

Waiting

Step by step

1 of 3

15'

Step 1

Heat oil + ghee in a wide bottomed pan on medium high heat
Add cumin seeeds and once they sizzle add in your onions

Cook, sauteing frequently until the edges take on a caramelly color.

Add in your ginger and garlic and saute for a minute
Now stir in your tomatoes, salt, chili powder + flakes, coriander powder, and turmeric.

Cover with a lid for two minutes then remove the lid and saute until the masala becomes cohesive looking and the oil rises over the tomato paste. Add a splash of water if it starts to stick/burn.

Check

2 of 3

15'

Step 2

Stir in your daal followed by 1.5 cup water , bring to a boil, and let it simmer for 10 minutes. You want the daal to be completely tender and absorb the flavors.
Adjust the consistency to your liking and then adjust seasoning. If you are adding more water here then remember to bring it a boil first before shutting the stove off.

Check

3 of 3

Step 3

Boiling Daal:
Stovetop: Add 2.5 cups, ¾ tsp of salt, and water to a pot. Bring to a boil and simmer until cooked through - approximately 30 minutes.
tadka or Baghaar:
top it with a baghaar of oil/ghee, sliced golden garlic, cumin seeds, and whole red chilies.

Check