Chana dal has a firmer bite and a gentle nutty flavour that make it especially good for dal fry. A good bowl keeps some lentil shape while the masala coats every spoonful. This version uses a pressure cooker and a straightforward tadka.
Ingredients (approximately 3–4 servings)
- 1 cup Grain Essence Chana Dal
- 1 medium onion, chopped
- 2 medium tomatoes, finely chopped
- 1 teaspoon grated ginger and 2 crushed garlic cloves
- ½ teaspoon turmeric and 1 teaspoon coriander powder
- ½ teaspoon cumin seeds and 1 dried red chilli
- 1–2 tablespoons oil or ghee, salt to taste
- 2 tablespoons coriander leaves and lemon to finish
Step-by-step method
Step 1: Rinse and soak the dal
Rinse chana dal until the water is mostly clear, then soak in plenty of water for 30–60 minutes. Drain. A soak is not absolutely required, but it helps the grains cook evenly.
Step 2: Cook until tender, not mushy
Cook the soaked dal with fresh water (approximately 3 cups) and turmeric in a pressure cooker according to your model's instructions. Release pressure safely and check a few grains: they should crush readily but still show some shape. If firm, cook longer.
Step 3: Build a fresh tomato masala
Heat oil or ghee in a heavy pan. Add cumin, then onion. Cook until translucent; add ginger and garlic, followed by tomatoes and coriander powder. Stir until the tomatoes soften into a thick, well-cooked masala.
Step 4: Bring it together
Add the cooked dal and some cooking liquid. Simmer for about 8–10 minutes, adding hot water if needed. Partially mash one ladle of dal for a thicker consistency, then season with salt.
Step 5: Finish with a final tadka
For extra aroma, lightly fry a sliced garlic clove and dried chilli in a teaspoon of ghee and pour over the dal. Garnish with coriander and serve hot.
Kitchen notes for a better result
- For rice, keep the consistency slightly looser; for roti, simmer until the dal holds a little body.
- Add garam masala in the last minute instead of cooking it for a long time.
- If the grains stay hard, continue cooking with water before adding additional acidic ingredients.
Frequently asked questions
Does chana dal need soaking?
A short soak is useful for even cooking, especially with older dal, but it is not mandatory if you allow enough cooker time.
Why is my dal fry watery?
Simmer uncovered, then mash a few grains into the liquid. There is no need for flour or a thickener.
How long can I keep leftovers?
Refrigerate within two hours in a covered container and use within 3–4 days. Reheat until piping hot.
