Chana Dal Recipe (Punjabi Style)
Recipe: https://recipestripper.com/recipes/ba9acb4d-7252-4539-a844-5a8c59f10733
Original source: https://www.vegrecipesofindia.com/chana-dal-recipe-chana-dal/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2021/11/chana-dal04-1.jpg

This Chana Dal is a Punjabi-style recipe made with Bengal gram dal (hulled and split black chickpeas) cooked with onions, tomatoes, herbs and spices. The lentils are simmered with a spiced onion-tomato base. It pairs well with Indian flatbreads like roti, phulka or paratha. This dal also goes well with steamed rice.
Yield: 4
Prep time: PT10M
Cook time: PT20M
Total time: PT90M

Ingredients
- 1 cup or 200 grams chana dal ((split bengal gram dal or split & hulled black chickpeas))
- 2½ to 3 cups water (for stovetop pressure cooking and 2 to 2½ cups water for Instant Pot cooking)
- ¼ teaspoon turmeric powder
- 3 tablespoons oil (or ghee (clarified butter))
- 1 teaspoon cumin seeds
- 2 teaspoons or 4 to 5 medium sized garlic (– finely chopped)
- ½ cup onions (– finely chopped )
- 1 cup or 2 medium sized tomatoes (– finely chopped)
- ½ to 1 teaspoon or 1 inch ginger (– finely chopped)
- ½ teaspoon or 1 green chilli (– chopped, can use serrano pepper instead)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon garam masala
- ½ teaspoon dry mango powder ((amchur powder) or add as required * check point 4 in notes below)
- 1 pinch asafoetida ((hing), optional)
- 1 teaspoon coriander powder ((ground coriander))
- 1 teaspoon dry fenugreek leaves ((kasuri methi), crushed, optional)
- salt (– chopped, as required)
- 1 to 2 tablespoons coriander leaves ( (cilantro))

Instructions
1. [Cooking Lentils] Pick and rinse the chana dal well in running water.
2. [Cooking Lentils] Soak the dal in enough water for an hour. Or soak in hot water (not boiling hot water) for 30 minutes.
3. [Cooking Lentils] Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2½ to 3 cups water in the cooker and stir well. If using Instant pot add 2 to 2½ cups water.
4. [Cooking Lentils] On a high heat pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked.
5. [Cooking Lentils] In the instant pot, pressure cook on high mode for 10 to 12 minutes.
6. [Cooking Lentils] Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid. That means to let the pressure falls on its own in the cooker or instant pot.
7. [Cooking Lentils] Check the lentils. They should be very soft and easy to mush with the back of a spoon.
8. [Cooking Lentils] Cover and set aside the cooked chana dal.
9. [Making Chana Dal] In another pan, heat oil or ghee.
10. [Making Chana Dal] Add the cumin seeds first and fry for a few seconds till they splutter.
11. [Making Chana Dal] Then add the garlic and fry till they become light brown.
12. [Making Chana Dal] Now add the onions and fry till they get golden stirring often.
13. [Making Chana Dal] Now add the chopped tomatoes, ginger and green chili.
14. [Making Chana Dal] Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
15. [Making Chana Dal] Sauté stirring often till the tomatoes soften and the oil starts to leave the sides of the mixture.
16. [Making Chana Dal] Add the crushed dry fenugreek leaves (kasoori methi) and stir.
17. [Making Chana Dal] Pour the cooked chana dal together with its stock to the sautéed masala mixture or vice versa. Season with salt according to taste.
18. [Making Chana Dal] Stir and simmer the dal for 6 to 8 minutes or more till you get medium consistency of the dal. The consistency is neither thick nor thin.
19. [Making Chana Dal] Garnish with chopped coriander leaves.
20. [Making Chana Dal] Serve the chana dal hot with some basmati rice or roti or bread.