Discover the rich, aromatic flavors of Chane Ki Daal Ka Tadka, a comforting dish made with split chickpea lentils. This recipe brings together the tanginess of fresh tomatoes and the richness of desi ghee, creating a deliciously wholesome meal. Chane ki daal is a staple in many Indian households, especially in the northern regions where it’s often enjoyed with rice or roti. Known for its high protein content, this lentil is not only tasty but also nutritious, making it a popular choice in vegetarian diets. Learn how to cook this simple yet flavorful daal that’s perfect for any meal!
Chane ki daal, or split chickpea lentils, is widely consumed across India, particularly in the northern states such as Punjab, Haryana, and Uttar Pradesh. It's a versatile ingredient, used in various dishes ranging from soups to stews and even desserts. Known for its earthy flavor and creamy texture, chane ki daal is rich in protein, fiber, and essential nutrients, making it a key component of a balanced diet. In traditional Indian cuisine, this daal is often tempered with spices and ghee, enhancing its flavor and nutritional value.
Chane Ki Daal Tadka Recipe:
Ingredients:
1 cup chane ki daal (split chickpea lentils)
2 medium tomatoes, finely chopped
1 tablespoon desi ghee (clarified butter)
1 teaspoon cumin seeds (jeera)
1 teaspoon mustard seeds (rai)
4-5 garlic cloves, minced
1-inch ginger, grated
2 green chilies, slit (optional)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon red chili powder
1 teaspoon coriander powder (dhania powder)
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Cook the Daal:
🟢 Rinse the chane ki daal thoroughly in water and soak it for 30 minutes.
🟢 In a pressure cooker, add the soaked daal with 3 cups of water, a pinch of turmeric powder, and salt.
🟢 Pressure cook the daal for 4-5 whistles or until it becomes soft and cooked through. Once done, set it aside.
Prepare the Tadka:
🟢 In a pan, heat desi ghee on medium heat. Once hot, add cumin seeds and mustard seeds. Let them splutter.
🟢 Add chopped onions and sauté until they turn golden brown.
🟢 Add minced garlic, grated ginger, and green chilies. Sauté for a minute until the raw smell disappears.
🟢 Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
🟢 Add turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 2-3 minutes.
Combine Daal and Tadka:
🟢 Pour the cooked daal into the pan with the tadka. Stir well to combine.
🟢 Let it simmer for 5-7 minutes on low heat to allow the flavors to meld together. Adjust the consistency by adding water if needed.
🟢 Taste and adjust salt if necessary.
Serve:
Garnish the daal with fresh coriander leaves.
Serve hot with steamed rice or roti.
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Негізгі бет chane ki daal mai tadka kese lagayen | chane ki daal dhaba style | chane ki daal recipe
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