The Protein-Packed Lentil Dish You’ll Crave 💪 || Chana Dal || Split Chickpea Soup || Dal Tadka

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

mixed lentils

💰Cheaper: split peas

Split peas are often cheaper and provide similar texture.

Rinse the chana dal three to four times until the water is clear.

Soak the rinsed dal in 4-5 cups of water for around 4 hours (optional).

Drain the soaking water and add 1 teaspoon of salt, 1/3 teaspoon of turmeric, 1 bay leaf, 2 cloves, and 1 black cardamom.

Add 3 cups of water and a few drops of oil to the pressure cooker and close it.

Cook in the pressure cooker until the steam is released, then check if the dal is soft.

Chop 1/2 onion, 2 tomatoes, and 2 green chilies.

Heat 3 tablespoons of vegetable oil in a pan.

Add 1 teaspoon of cumin seeds and let them sizzle.

Add the chopped onions and cook for 3-4 minutes until translucent.

Stir in 1 tablespoon of ginger garlic paste and the chopped green chilies; cook for 2 more minutes.

Add 1/3 teaspoon of turmeric and 1/2 teaspoon of spicy red chili powder; add some water to prevent sticking.

Add the chopped tomatoes and 1 teaspoon of salt; cover and cook for 3-4 minutes, checking occasionally.

Add 1 teaspoon of coriander powder and 1/2 teaspoon of cumin powder to the mixture.

Mash some cooked dal into the masala to create a thick base.

Cover and cook for 2-3 minutes, then add the remaining cooked dal and 3-4 cups of water to adjust consistency.

Mix well and cover; let it simmer for 10 minutes, stirring occasionally.

Add 1/2 teaspoon of garam masala and mix.

For the optional turka, heat 1 tablespoon of ghee in a separate pan, add 3 cloves of chopped garlic, and cook until golden.

Add a pinch of hing and 1 dry red chili, then turn off the heat and add 1 teaspoon of Kashmir chili.

Pour the turka over the dal and cover for 2 minutes to trap the flavors.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary