Chana Daal ( Lentils)

A great recipe for your daily daal or lentil soup... Chana daal!! This is a super tasty and healthy dish made with split Bengal grams. These are a thicker, deeper yellow lentils which are rich in nutrients and a good source of vegetarian protein. Its a very popular dish which is nutritious and easily digestible. Chana daal is rich in Vit B complex, folic acid, antioxidants, magnesium, potassium and fiber!! True super food is every way. Chana daal is used in savory dishes such as soups and also a variety of sweet dishes.

Ingredients:

Bengal gram ( Chana daal) 1 cup, washed and soaked for ½ hour

Onion 1 medium, chopped

Tomatoes 2 medium, chopped

Ginger 1 tsp, chopped

Garlic 5-6, crushed

Green chilis 3-4, slit

Ghee 2 tsp

Olive oil 1 tbs

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Curry leaves 7-8

Hing (asafetida) ¼ tsp

Cilantro 1 tbs, for garnish

Salt per taste

Spices

Turmeric ½ tsp

Coriander powder 3 tsp

Cumin powder 1 tsp

Red chili powder 2 tsp

Garam masala 1 tsp

Mango powder ½ tsp

Kasuri methi 1 tsp

Sugar ½ tsp

Method:

1) Boil the lentils until they are soft, about 20 mins in the cooker or instant pot.

2) In a deep saucepan, heat the ghee and olive oil

3) When the oil is hot, add the hing, mustard seeds and cumin seeds. When the mustard seeds start to splutter add the curry leaves and green chilis. Sauté for a couple of minutes and then add the garlic and ginger. Let them brown a little and then add the onions.

4) Saute the onions patiently until they turn a light brown.

5) Add the tomatoes,sugar and all the spices including the kasuri methi. Stir well. Add a little water if you need to make the mixture moist.

6) Once the tomatoes have softened and the spices are mixed well together add the boiled lentils. Add salt and sitr well.

7) Add water as needed to get the daal to desired consistency.

8) Bring it to a boil, lower the heat to medium and cover the pot with a lid. Let the daal simmer for about 15 mins. Add water if you need to make the daal more fluid, check for salt.

9) Plate it and garnish with cilantro. Serve hot with rice and/ or rotis!

Variation :

Add a bunch of greens such as spinach, kale and/or fenugreek (methi) leaves to the daal for extra flavor and nutrition!!