Punjabi Chana Dal Tadka
Punjabi Chana Dal Tadka
Ingredients
- • 100 g Chana Dal
- • 75 g Onion, finely chopped
- • 100 g Tomato, pureed
- • 1 tsp Ginger-Garlic paste
- • 1 Green Chili, slit
- • 1 tbsp + 1 tsp Vegan Oil
- • 1 tsp Cumin Seeds
- • 1/2 tsp Turmeric Powder
- • 1/2 tsp Red Chili Powder
- • 1 tsp Coriander Powder
- • 1/2 tsp Garam Masala
- • 1/2 tsp Amchur (Dry Mango Powder)
- • 400 ml Water
- • Salt to taste
- • 2 tbsp Fresh Cilantro, chopped
Cooking Steps
Rinse chana dal and pressure cook with 300 ml water and a pinch of salt for 4-5 whistles until tender.
In a separate pot, heat 1 tbsp vegan oil. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden.
Add ginger-garlic paste and green chili, sauté for 1 minute. Add tomato puree and cook until oil separates.
Stir in turmeric powder, red chili powder, coriander powder, garam masala, and amchur. Cook for 2 minutes.
Add the cooked dal (along with its cooking water) to the masala. Add remaining 100 ml water if needed for desired consistency. Simmer for 5-7 minutes, adjusting salt.
For tadka: Heat 1 tsp vegan oil in a small pan. Add a pinch of cumin seeds and a dash of red chili powder. Pour this sizzling tadka over the simmering dal.
Garnish with fresh cilantro before serving.