Rajasthani Chana Dal Homemade Rajasthani Chana Dal Curry Unique Dal Recipe

Ingredients

• 2 cup Chana dal (soaked 3-4 h), soaked gram dal
• 3-4 cup Water
• Salt to taste
• ¼ tsp Turmeric powder
• 2 no. Green chillies (less spicy & roughly chopped)
• 3-4 no. Garlic cloves, chopped
• 2 inch Ginger (peeled & roughly sliced)
• 2-3 tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp White sesame seeds
• Prepared ginger garlic paste
• 4 medium Onions (cut into quarters)
• Salt to taste
• ¼ tsp Turmeric powder
• 2 tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ cup Dal water, lentil water
• 1 cup Curd (beaten), curd (yogurt)
• 2 tbsp fresh Coriander leaves (chopped)
• Boiled dal
• ¼ tsp Carom seeds, Ajwain
• ½ cup Dal water, lentil water
• Prepared tadka, prepared tadka
• Salt to taste
• 2-3 tbsp Ghee
• 1 no. Black cardamom, Badi Elaichi
• 4 no. dry Kashmiri red chillies (roughly chopped)
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tsp Black peppercorns (crushed)
• 2 tbsp fresh Coriander leaves (chopped)
• Ghee
• Coriander sprig, coriander leaves
• Chilli oil

Steps

1. In a handi, add soaked chana dal, water, salt to taste, and turmeric powder mix well.
2. Cover it with the lid and cook for 15-20 minutes or until it is cooked.
3. Switch off the flames and keep it aside for further use.
4. In a mortar pestle, add green chillies, garlic, ginger and grind it into coarsely paste.
5. Keep it aside for further use.
6. In a handi, add oil. Once it’s hot, add cumin seeds, white sesame seeds, prepared ginger-garlic paste and cook for a minute.
7. Add onions and salt to taste and cook for a while until onion becomes translucent in texture.
8. Add turmeric powder and degi red chili powder and cook for a minute.
9. Add dal water, curd, fresh coriander leaves and cook for 4-5 minutes until oil separates from the masala.
10. Now, add boiled dal, carom seeds, and dal water to adjust the consistency and let it cook for another 5-6 minutes.
11. Finish it with prepared tadka, add salt to taste and give it a good mix.
12. Transfer it to a serving dish and garnish it with ghee, coriander sprig and chilli oil.
13. Serve hot with roti.
14. In a pan, add ghee. Once it’s hot, add black cardamom, dry kashmiri red chillies, degi red chili powder, crushed black peppercorns, fresh coriander leaves and cook for 2 minutes.
15. Switch off the flames and keep it aside for further use.