Chana Dal Recipe Pakistani (Without Soaking and Pressure Cooker) - Hinz Cooking

Wash the dal. No soaking required for this recipe.

In a pan, add chana dal and water.

Add salt, baking soda (soda bicarbonate), and turmeric powder.

Give it a good mix.

Cover the lid and cook for about an hour at low heat.

After 1 hour, check the dal. It's need to be tender 90%. Rest the 10% will cook in masala.

In a pan, add oil and heat it up.

Add cumin seeds and Kashmiri red chilies. Let it pop for few seconds.

Then add freshly chopped ginger garlic and saute for a minute.

Also add chopped onion.

As the onion and ginger garlic starts to change color, add all the spices (Red chili Powder 1/2 tsp, Coriander Powder 1/3 Tsp, Turmeric Powder 1/3 Tsp, Black Salt 1/3 Tsp, Black Pepper 1/3 Tsp, Mango Powder 1 Tsp, Garam Masala Powder).

Cook all the spices for few seconds on medium heat to get rid of spice rawness.

Add yogurt and fresh tomato paste (don't use store bought tomato paste).

Mix all the ingredients at medium heat. As the oil is visible in the pan then add boiled chana dal and give it a good mix.

Cover the pan for 10 to 15 minutes at low heat.

After 10 minutes, garnish the dal and serve. Garnish with julienne ginger, green chilies, and freshly chopped coriander.

Spice Level:

Dietary