Tuesday, 29 May 2012



  • Chana Dal-200 grams
  • Tomatoes puree form-2 small
  • Turmeric powder-1/4 teaspoon
  • Asafoetida (Hing)-1 pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Coriander powder (dhania powder)-1/2 teaspoon
  • Red Chilli Powder-1/4 teaspoon
  • Garam Masala Powder-1/4 teaspoon
  • Salt to taste
  • Oil-1 tablespoon
  • Coriander Leaves to garnish
  • Water-2 cups
  • In a pressure cooker, add chana dal, water, salt & half of the turmeric powder & pressure cook for the time as required by the respective pressure cooker for the dal.

  • Next, we prepare tadka for the dal.
  • Heat oil in a pan. Add hing & as it starts to crackle add cumin seeds.
  • As cumin seeds start to crackle, add tomatoes to it & then add rest of the turmeric powder.
  • As the mixture starts leaving oil, add dhania powder, red chilli powder, & garam masala powder & mix well.
  • As the mixture leaves oil, add dal to the pan & cook for another 10-15 minutes.
  • When the dal appears cooked, switch off the flame & garnish with coriander leaves.
  • Chana dal is ready to serve.

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