Ingredients with Measurements:
- 1 cup split Bengal gram (chana dal)
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 2 dried red chilies
- 1 onion, chopped
- 1 tomato, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 tablespoon chopped coriander leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the chana dal in water and soak for 30 minutes.
2. Drain the water and add the dal to a pressure cooker along with 2 cups of water, salt, and turmeric powder.
3. Pressure cook for 3-4 whistles or until the dal is cooked and soft.
4. Heat ghee in a pan and add cumin seeds, mustard seeds, fenugreek seeds, and dried red chilies.
5. Once the seeds start to splutter, add chopped onions and sauté until they turn translucent.
6. Add chopped tomatoes, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for 2-3 minutes.
7. Add the cooked dal to the pan and mix well. Cook for 5-7 minutes on medium heat.
8. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Pressure cooker: High heat
Pan: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Ghee can be substituted with oil or butter.
- Chana dal can be substituted with yellow split peas or red lentils.
- Fresh coriander leaves can be substituted with dried coriander leaves.
Variations:
- Add vegetables like carrots, peas, or spinach to the dal for a healthier version.
- Add cream or coconut milk for a creamy texture.
- Add lemon juice for a tangy flavor.
Tips and tricks:
- Soaking the dal for 30 minutes helps in cooking it faster.
- Use a pressure cooker for quick and easy cooking.
- Adjust the spice level according to your taste.
Storage instructions:
Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dal in a pan on medium heat until heated through.
Presentation ideas:
Serve the dal in a bowl and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
- Serve with rice or roti.
- Serve with papad or pickle.
Suggested side dishes:
- Cucumber raita
- Onion salad
Troubleshooting advice:
- If the dal is too thick, add more water to adjust the consistency.
- If the dal is too thin, cook for a few more minutes to thicken it.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and cookware.
Food history:
Chhanamukhi Dal Tadka is a popular dish in North India and is often served with rice or roti.
Flavor profiles:
The dish has a spicy and tangy flavor with a hint of sweetness from the onions and tomatoes.
Serving suggestions:
Serve the dal hot with rice or roti.
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Region: Indian