Dhaba-Style Authentic Chana Dal Tadka Fry

Rich, Nutty, and Aromatic Restaurant-Style Dal

Unpolished Chana Dal has a naturally rich, nutty flavor that stays intact during pressure cooking. This Dhaba-style recipe brings out the best in split chickpeas with double tempering in pure ghee.

Ingredients

• 1 cup Amruta Goods Unpolished Chana Dal (soaked 45 mins)
• 3 cups Water
• 1/2 tsp Turmeric powder & 1 tsp Salt
• 2 tbsp Pure Desi Ghee or Mustard Oil
• 1 tsp Cumin seeds & 1 Bay leaf
• 1 medium Onion (finely chopped) & 2 Tomatoes (pureed)
• 1 tbsp Ginger-Garlic paste
• 1 tsp Coriander powder, 1/2 tsp Garam Masala & 1/2 tsp Red Chili powder
• 2 Whole dry red chilies (for tadka)
• Fresh coriander for garnishing

Instructions

1. Boil the Dal: In a pressure cooker, add soaked chana dal, water, turmeric, and 1/2 tsp salt. Pressure cook for 4-5 whistles on medium flame until soft but holding its shape.
2. Make Masala Base: Heat 1.5 tbsp ghee in a pan. Add cumin seeds and bay leaf. Add chopped onions and saute until golden brown. Add ginger-garlic paste and saute for 1 minute.
3. Simmer: Add tomato puree, coriander powder, chili powder, and salt. Cook until ghee separates from the masala. Pour in the boiled chana dal along with its cooking liquid. Simmer for 7-8 minutes.
4. Special Desi Tadka: In a small tadka pan, heat 1/2 tbsp ghee. Add whole red chilies, crushed garlic, and a pinch of Kashmiri red chili powder. Pour sizzling tadka over the dal immediately.
5. Serve: Garnish with garam masala and coriander. Pairs heavenly with steamed Basmati rice and warm rotis.