My favorite way of Making Chana Daal (Split chickpea Lentil) is to make it Dhaba Style. I have some fond memories of Ami (my Mother) making it for us as it is my Father's favorite. It is best served with Naan or Parathas with sides of Fresh Salad and Mint Raita. All you need to do is dig and enjoy the Food Comma.
I still request Ami (My Mother) to Make Chana Daal for me whenever I visit my home country.
Here I am sharing with you Ami's Recipe, do try and let me know your feed back in the comment and Share with me picture if you try my recipe on my Instagram Handle @Suroobee.
Ingredients
Split Chickpea Lentil - 2 cups - soaked for 3 to 4 hours
Tomatoes - 3 Medium
Onions - 3/4 cup - Finely chopped
Garlic - 3 cloves
Garlic Ginger Paste - 1 1/2 table spoon
Small Yellow Lentil - 1 table spoon
Red lentil - 1 table spoon
Roasted & crushed cumin seeds - 1/2 tea spoon
Roasted & crushed coriander seeds - 1/2 table spoon
Crushed Red Chili - 1/4 tea spoon
Red Chili - 1/4 tea spoon
Kashmiri Red Chili - 1/2 tea spoon
All Spices Mix - 1/2 tea spoon
Turmeric - 1/2 tea spoon
Dried Fenugreek leaves - 1 table spoon
Salt - As to taste
Oil - 1/4 cup
Ingredients of Bhagar/Tarka
Onion - 1/4 cup Finely chopped
Garlic - 1 Clove Finely chopped
Ginger Julian cutting - 1 table spoon
Green chilies - 4 to 5 Pieces
Cloves - 3 pieces
Cumin whole- 1 tea spoon
Chili Pepper - 5-6 Pieces
Butter - 2 table spoon
Oil - 1/4 cup
Method:
Soak Split Chickpea lentil for 3 to 4 hours or more depending on which country you are living in as time of soaking lentil vary from country to country.
Take a Large Sauce pan and add soaked lentil after washing it thoroughly until the water runs clear.
Add water enough to boil the lentil 80%. In the soaked Split Chickpea lentil add red chili 1/4 tsp , turmeric 1/4 tsp, salt as to taste and garlic 3 cloves.
Put the lentil on medium flame and cook until the lentil is 80 percent cooked.
Meanwhile the Lentil is boiling we will make Masala.
Take a pan, heat oil and fry onions.
Grind tomatoes with 2 green chilies.
Add ginger garlic paste once onions are light brown in color.
Add roasted, ground cumin and coriander seeds and sauté.
Add grinded tomatoes and green chilies . Add rest of the spices.
Cover the lid and let the masala cook until oil separates.
Add yellow and red lentil into the masala along with 1/2 cup of water and cover the lid and cook on low flame till lentils completely dissolved in the masala.
After about 20 minutes the pulses will dissolve in the spices and the oil will separate, now we will add dried Fenugreek leaves.
Add dried Fenugreek leaves and fry till the oil separates.
Now add split chickpea lentil and mix, add 1/4 cup water.
Let it cook on slow heat for 10 minutes with lid on.
Now prepare Bhagar or Tarka.
Heat butter in 1/4 cup oil and fry onion.
When onion becomes light golden, add garlic, finely chopped ginger & green chilies.
When garlic is golden, add cloves, cumin and red chilies. Cook for a while once cumin and cloves become fragrant.
Once the Spilt Lentil is ready after simmering for 10 minutes, add bhagar on the hot lentil.
Dhaba Style Chana Daal is ready.
Enjoy!
Dhaba Style Chana Daal is best served with Naan or Paratha with the sides of Fresh Salad and Mint Chutni.
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