Chana Dal Bengal Gram Curry Hebbars Kitchen:
Introduction to Chana Dal Curry
Welcome to a flavor-packed journey into the heart of South Indian cuisine with this fabulous Chana Dal Bengal Gram Curry from Hebbars Kitchen. If you’re new to Chana Dal, it’s basically split chickpeas that are somewhat nutty in taste and simply can’t be resisted when eaten. Whether you’re an expert chef or have just started cooking, this recipe will provide you with one more delightful dish for your menu.
Main Ingredients
Chana Dal: 1 cup
Onion: 1 medium, finely chopped
Tomato: 1 medium, chopped
Green Chili: 1, slit (optional for heat)
Ginger-Garlic Paste: 1 tablespoon
Coriander Powder: 1 teaspoon
Cumin Seeds: 1 teaspoon
Turmeric Powder: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Oil: 2 tablespoons
Salt: To taste
Water: 3 cups
Spices and Seasonings
Red Chili Powder: 1/2 teaspoon
Garam Masala: 1/2 teaspoon
Cilantro: A handful, chopped (for garnish)
Lemon Juice: 1 tablespoon (optional, for a tangy twist)
Preparation Steps
Ready to cook? Let’s dive into the steps to make this delicious curry.
Preparing the Chana Dal
Rinse and Soak: Start by washing the chana dal properly. Soak it in water at least for 30 minutes to one hour which helps in even cooking of dal and decreases time spent on it while preparing.
Cook the Dal: In a pressure cooker or pot, put soaked dal with 3 cups of water. Pressure cook it for about 3-4 whistles or let it cook till tender if using pot. Keep aside.
Cooking the Base
Heat the Oil: Take oil in a pan and heat it on a medium flame. Put mustard seeds and cumin seeds after heating it up until they start crackling; add finely chopped onions too.
Sauté the Onions: Continue sautéing them till onions turn golden brown, hereafter add ginger-garlic paste & green chili; continue frying till raw smell goes off.
Add Tomatoes and Spices: Toss in the chopped tomatoes and cook until they soften. Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Bringing it All Together
Mix Dal and Base: Add the cooked chana dal to the pan and mix it with the spice mixture. Adjust the consistency by adding water if needed.
Simmer and Garnish: Let the curry simmer for about 10-15 minutes, allowing the flavors to meld together. Finish by stirring in garam masala and fresh cilantro.
Tips for the Perfect Chana Dal Curry
Consistency Matters
For the ideal consistency, aim for a curry that’s not too watery but has a nice, thick texture. You can adjust by adding more water if it’s too thick or simmering longer if it’s too thin.
Balancing Flavors
The key to a great curry is balancing flavors. Taste and adjust the seasoning as needed. A splash of lemon juice can add a zesty touch if you like.
Bengal Gram Lentil Curry (Chana Dal):
A protein-rich gluten-free meal that is great for people who want to eat healthily is Chana Dal or Bengal Gram Lentil Curry. This curry can be versatile and can be eaten with rice, roti, or as a soup itself. The dal is cooked under pressure to make the lentils tender and then it is slow-cooked together with some spices, tomatoes, and onions making it a very tasty dish.
What Is Chana Dal?
It is prepared from black chickpeas which are split and husked (Kala Chana). It has a rich, nutty taste and high nutritional value thus making it popular in Indian cuisine. It contains proteins, fibers, vitamins, minerals, etc that are essential for any balanced diet.
Which Tempering Goes Well With Chana Dal Tadka?
Tadka means tempering; an important step in preparing chana dal. An ideal tadka includes mustard seeds, cumin seeds, garlic cloves, dry red chilies, and curry leaves. This mixture adds to the aroma of dal and also enriches its flavor too.
What are the Key Ingredients for Chana Dal Tadka?
The key ingredients for Chana Dal Tadka include:
- Chana Dal (Bengal Gram)
- Onions
- Tomatoes
- Green chilies
- Ginger and garlic paste
- Turmeric powder
- Red chili powder
- Garam masala
- Cumin seeds
- Mustard seeds
- Curry leaves
- Asafoetida (Hing)
- Ghee or oil
Chana Dal Tadka Recipe Made in Easy Steps:
Soak and Cook Dal: Soak 1 cup of chana dal for at least thirty minutes. Drain and pressure cook with three cups of water, turmeric, and salt for four to five whistles.
Prepare Tempering: Heat ghee in a pan, add mustard seeds, and cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown.
Add Spices and Tomatoes: Put ginger-garlic paste, and green chilies, and sauté for some time. Add tomatoes red chilli powder and garam masala. Cook till tomatoes are soft.
Combine and Simmer: Combine the cooked chana dal with tempering; mix properly. Let it simmer for ten to fifteen minutes adjusting its consistency with water if required.
Final Touch: Before serving add a pinch of asafoetida and garnish with fresh coriander leaves.
How to Pressure Cook Chana Dal Without Soaking Them:
When you do not have any time yet your Channa is not soaked you can still make it using a pressure cooker; here is how
Rinse Dal: Rinse 1 cup of chana dal very well under running water.
Pressure Cook: Put the washed dal in a pressure cooker with 4 cups of water, a pinch of turmeric, and salt. High heat is used to cook it for 8-10 whistles.
Check Doneness: Once pressure naturally drops, check the tenderness of the dal. Otherwise, make several more whistles.
FAQs:
Are Bengal Gram and Chana Dal the Same?
Yes, both Bengal gram and chana dal are names for the same kind of legume. The split, husked form is called chana dal.
Is Bengal gram the same as chickpea?
No, Bengal gram and chickpea are not the same. Compared to Kabuli Chana, Bengal gram is smaller, darker, and more fibrous as opposed to being larger and lighter in color.
What Is The English Name For Bengal Gram Dal?
The English name for Bengal Gram Dal is Split Yellow Gram.
Is Bengal gram dal good for health?
Yes, Bengal gram dal is very good for health as it has a rich amount of proteins, dietary fiber, and essential vitamins & minerals. It helps in managing weight, controlling blood sugar levels, and improving digestion.