Bengal Gram Dal recipe, Chana Dal recipe, is widely consumed in Indian cuisine with its great nutty flavours and versatility. This dal is processed from split and polished Bengal gram, which belongs to the chickpea family. The colour of this yellow dal is light and soft with a little sweet earthy flavour, which makes it apt for preparing any sort of dish, whether it be very simple dishes prepared every day or celebrations. Bengal Gram Dal is boiled tender, then tempered to the aromatic spices. Traditionally it would be tempered with cumin seeds, mustard seeds, curry leaves, garlic, and onions saut ed in ghee or oil. The addition of dried red chillies and tomatoes can also be included in other flavours. The dal can be left thick to create a heartier dish or thinned out enough to make it soup-like. The Bengal Gram Dal is very delicious besides being nutrient-rich. It is full of protein, making it an important nutritional source for those vegetarians and vegans who do need to consume much of their intake of protein. It gives the body a lot of fibre, aids the digestive system, and contains B-complex vitamins, iron, and potassium. This dal can be served with steamed rice, roti, or even as part of a more elaborate thali. It would pair well with vegetable stir-fries, pickles, or even papads. Bengali Gram Dal is a wonderful and nutritious comfort food, whether it forms a simple lunch or a grand dinner served at home. You could say that this versatility, taste, and nutritional benefits made this staple so treasured in Indian kitchens.

• 1/2 cup chana dal
• 1/2 tsp cumin seeds
• 1 green chilli
• Salt
• 1/4 cup tomato puree
• 1 dried red chilli
• 2 tbsp coriander leaves
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• 1/2 tsp kasuri methi
• 1/8 tsp hing
• 2 tbsp ghee
• 1 small onion
• 1 tsp ginger garlic paste

• Let's begin preparing this recipe of Bengali gram dal by taking 1/2 cup of chana dal, which is Bengal gram. Wash it in running water for several times until it is clean. It removes all kinds of dirt or impurities from the dal.
• Now soak the dal in fresh water for 1 to 4 hours according to your convenience. One could say soaking helps soften the dal so that it cooks faster.
• Once it has soaked, drain out the water and add 1¼ cups fresh water to it. If you are cooking the dal in a normal pot, you will require 11/2 cups of water for the right consistency. Now, cook the chana dal on medium heat until it becomes soft yet retains its shape. You want the dal to be tender enough to mash while pressed but not overcooked.
• With a pressure cooker, cook the dal for 3 to 5 whistles depending on the brand of your cooker. Let it pressure release; you can now open the lid and check if the dal is cooked. It must be just done but not mushy.
• Add 2 tablespoons of ghee, oil or butter to another pan and heat on a medium flame. Once hot, add 1/2 to ¾ teaspoon cumin seeds along with a broken dried red chilli. Let the cumin seeds splutter. If you are using it, add a pinch of asafoetida (hing), then add one chopped green chilli along with ¼ cup finely chopped onions and saut the onions so they turn lightly golden.
• Add a teaspoon of chopped ginger or garlic or even both. Saut for 30 to 60 seconds, or until the raw smell disappears and the mixture becomes fragrant after the onions turn golden.
• Add to this 1/2 cup of finely chopped tomatoes, 1/2 teaspoon of salt, and ¼ teaspoon of ground turmeric. Stir everything well, and then it will become ready when the tomatoes are completely soft. If you want a smoother version, you can take ¼ cup tomato puree.
• Add ¼ to ¾ teaspoon of Kashmiri red chilli powder (as per your spice level) and ¼ to 1/2 teaspoon of garam masala. Throw the mixture in for 1-2 minutes so that the spices are properly cooked, and the raw smell disappears. At this point, the masala should be giving out a rich, flavourful aroma.
• Add the cooked chana dal with whatever remains from the cooking water in the pot/pressure cooker to the pan. Mix everything and thicken as may be necessary, by adding some more water.
• For a thicker consistency, mash some of the dals lightly using the back of a spoon. Cooking continues on low flame until the dal starts bubbling and the flavours are well mingled. Dal should not be cooked too long, and it will remain somewhat shaped with a creamy texture.
• Add in the last stages of cooking, 1/2 teaspoon crushed dried fenugreek leaves (kasuri methi) and dry mango powder (amchur powder) ¼ to 1/2 teaspoon, for that tanginess. Mix well and then turn off the flame.
• Freshen the look of this Bengal Gram Dal by garnishing it with 2 tablespoons of finely chopped coriander leaves and a tablespoon of lemon juice. Serve hot steamed rice or ghee and papad along with it; even roti or naan would work.