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Before you jump to Punjabi Chana Dal Dhaba Style recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Thing To Follow.
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Hence, it should be somewhat obvious that its not difficult to add healthy eating to your life.
We hope you got benefit from reading it, now lets go back to punjabi chana dal dhaba style recipe. To cook punjabi chana dal dhaba style you only need 21 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Punjabi Chana Dal Dhaba Style:
- You need 1 Cup of Chana Dal (Bengal Split Gram).
- Get 2 of Onions (Medium Sized & Finely Chopped).
- Get 1-2 of Tomatoes (Finely Chopped).
- Prepare 1/4 tsp of Hing/Asafoetida.
- Prepare To Taste of Salt.
- Prepare To Taste of Sugar (Optional).
- Get 1 tsp of Finely Chopped Coriander Leaves.
- Take 2 tsp of Butter.
- Get 2 tsp of ghee.
- Use 1/2 tsp of Garam Masala Powder.
- Prepare 2 of Bay Leaves.
- You need 2-3 of Dry Red Chillies (Whole).
- Provide 1/2 tsp of Cumin Seeds.
- Provide 8-10 of Garlic Cloves Finely Chopped.
- Take 1 inch of Ginger Finely Chopped.
- Take 2-3 of Green Chillies Finely Chopped.
- You need 1 tsp of Coriander Powder.
- Take 1 tsp of Red Chilli Powder.
- Use 1/2 tsp of Turmeric Powder.
- Provide 1/2 tsp of Cumin Powder.
- Provide 1/2 tsp of Freshly Cut/Chopped Coriander Spring.
Instructions to make Punjabi Chana Dal Dhaba Style:
- Wash well the Chana Dal & soak and clean water for at least a couple of hours to inflate in their sizes in order to get boiled easily without much ado- (Can soak in warm water as well, in case running short of time in hands): A quick tip.
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- Boil the Dal with 2.5 Cups of Water for 1 Cup of pre-soaked Dal, add in some salt & turmeric powder to it, before you put on the boil- Allow to give 2-3 whistles (it depends on the water- as mine took that much whistles), switch off the flame & allow the pressure to cool down on it's own.
- Open the lid of the pressure cooker, once cooled down and check the Dal- as in if its already well cooked (the dal should definitely be well cooked but not mushy at all), You need to be careful about that.
- Now, while the pressure of the cooked Dal was cooling down- In a separate pan/wok/kadhai: We need to prepare the Masala to add in it & for that- Add in the frying pan Ghee & Butter, both together....
- Temper the Ghee with the Seasonings: Bay Leaves, Whole Dry Red Chillies Cumin & Coriander Seeds, 2-3 Green Cardamoms & Cloves- saut well until it releases good aroma- Add in the Hing, Fenugreek Seeds, Chopped Onions & keep sauting...add in the chopped tomatoes saut & now, cover the lid for about 10 mins to get cooked.
- Add in gradually the Salt, Sugar (optional), turmeric & red chilli powder & Kashmiri Red Chilli Powder & keep sauting...Add a dash of warm water while sauting to prevent the Masala from holding the bottom of the pan- keep the flame in the medium, all along.
- When the oil separates- Add in the Cooked Dal to it...at this point, checkout the salt and everything & if anythings required- Simply balance that...final touch with the crushed Kasuri Methi or freshly & finely Chopped Coriander Leaves (Any), before switching off the flame & putting it on it's standby position for the next 10-15 mins time before serving....
- Punjabi Masala Chana Dal is ready to gooooooooo...
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