A quick and easy chana dal recipe without onion and garlic. Simple yet elegant! Since no onion and no garlic is added to this dal, it can be enjoyed during Navratri or on any fasting day. Though I love onion-garlic in my food but on some days eating food without onion and garlic feels wonderful and the best part is food gets cooked up fast.
Chana dal tempered with aromatic spices and ginger-tomato tadka creates a wonderful no onion – no garlic meal. You can mix and match any dal to this ginger- tomato and spice combination. The process for making the dal and its tadka remains the same, only cooking time may vary. For me this dal was cooked in 2-3 whistles but cooking time will vary depending on how old the lentils are. For some it may take up to 4-6 whistles. If you choose to add onion, garlic to this dal, feel free to improvise according to your needs and tastes.
Some people avoid eating chana dal at night because it can be a little heavy on their system. Try adding hing (asafoetida) to their tadka/chaunk and this will aid in digesting the lentils. Pair this dal up with pakwan and create a lovely Sunday brunch without onion and garlic.
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Chana Dal Recipe
- 1.5 cup Chana dal OR Bengal Gram lentils
- 1 teaspoon Haldi (Turmeric powder)
- Salt to taste
MAKING A TEMPERING/TADKA
- 1 medium Chopped tomato
- 1 tablespoon Chopped or grated ginger
- 3/4 teaspoon Cumin seeds
- 1.5 teaspoon Coriander powder (sukha dhaniya)
- 1/2 teaspoon Red chili powder
- 1 - 1.5 teaspoon Amchur Powder (Mango Powder)
- 1 tablespoon Chopped cilantro leaves - to sprinkle on top
- 1 tablespoon Ghee for tadka
- Clean and wash chana dal.
- Assemble ingredients that are required for boiling the dal.
- In a pressure cooker add dal,salt and turmeric powder. Add enough water to cook the dal. For me it was 2 cups of water for 1 cup dal.
- Cook for 2- 4 whistles or until dal is tender. Cooking time may vary depending on dal texture and may take 4-6 whistles to cook the dal. Boiled dal is ready.
- Meanwhile assemble ingredients for tadka.
- In a kadhai heat ghee. Add cumin seeds and when they start to sputter add in chopped ginger and saute for a minute. Mix in chopped tomatoes..
- Mix in all the spices, add 3 tablespoon water, cover and cook on medium low flame until tomatoes are tender and soft.
- Mix in boiled dal. Add water accordingly.
- Add in amchur powder and adjust the salt content.
- Chana dal is ready.
- Garnish it with cilantro leaves and serve with pooris or Pakwan.