DHABA FRY CHANA DAL

Ingredients

• Chana dal: 200 gm
• Water: 400 ml
• Baking soda: ½ teaspoon
• Red chili powder: 1 tablespoon
• Coriander powder: 1 tablespoon
• Turmeric powder: ½ teaspoon
• Cumin seeds: 1 teaspoon
• Salt: 1 tablespoon
• Onion: 1 medium-sized, finely chopped
• Oil: 1 cup
• Fresh coriander leaves: For garnishing
• Mustard seeds powder: ¼ teaspoon
• Fenugreek seeds powder: ¼ teaspoon
• Red button chilies: 5
• Curry leaves: 6–8

• German green chilies 2 finely chopped for garnishing 

---

Instructions

1. Prepare the Dal:

   • Wash chana dal thoroughly and soak it for 30 minutes.
   • In a pot, add the soaked dal, water, and baking soda. Bring to a boil, then simmer until the dal is tender but not mushy (approximately 20–25 minutes). Drain if needed.

2. Make the Tempering (Tadka):

   • Heat oil in a pan.
   • Add cumin seeds, red button chilies, and curry leaves. Sauté for 30 seconds until aromatic.
   • Add the chopped onion and sauté until golden brown.

3. Add Spices:

   • Stir in turmeric, red chili powder, coriander powder, mustard seeds powder, and fenugreek seeds powder. Mix well and cook for 1–2 minutes.

4. Combine:

   • Add the cooked chana dal to the spice mixture.
   • Add salt and a little more water if needed to adjust the consistency.
   • Simmer for 5–7 minutes to let the flavors blend.

5. Garnish and Serve:

   • Turn off the heat and garnish with freshly chopped coriander leaves and chopped German green chilies.
   • Serve hot with rice or roti.

Enjoy your flavorful and aromatic spicy chana dal curry! 

Note:

you can adjust spices according to your taste.