Chana Dal is the name given to the split and husked variety of chickpeas, with their mild sweetness and nutty earthiness, paired with a texture that is firm and holds well when cooked. Unlike whole chickpeas, which become soft in texture and smooth upon cooking, chana dal is preferred in heavier dishes. Chana dal is generally cooked by boiling or simmering until tender, but with a shape held. It is very often flavoured with a blend of many traditional spices, such as turmeric, cumin, coriander, and chilli powder, to make a flavourful base that serves as an accompaniment with other preparations. Chickpea or chana lentil itself can be the major ingredient in a preparation like Chickpea Lentil Tadka, which is simmered with fragrant spices and garnished with fresh herbs. Let's try out the chana dal recipe.

• 100 gms chana dal
• 1 tsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• Powdered spices-cumin powder cumin powder1/2 tsp
• 3/4 tsp salt
• 2 tomato
• 2 tbsp ghee
• 2 tbsp coriander leaves
• 1 tsp cumin seeds
• 5 clove
• 1 bay leaf
• 2 green cardamom pods

• Chana Dal Tadka is a rich, fragrant North Indian preparation made with split chickpeas or chana dal cooked in aromatic spices. Let's start by washing our chana dal thoroughly under running water.
• You can replace the Masoor dal with the moong dal if you want a change in taste. Clean the above-mentioned lentils and soak them in water for at least 30 min. The soaking helps accelerate the cooking time of the lentils and will give them an even tenderness.
• Transfer the lentils to the pressure cooker once they have soaked for 30 minutes.
• Add ¼ tsp turmeric powder, 1/2 tsp salt, 1 tbsp clarified butter, and 3 cups water.
• Close the lid above it and steam the lentils over medium heat for about 5 whistles or until the lentils are soft and well cooked.
• Let the pressure get released naturally, then open the cooker. Check if the lentil is cooked well. It should be soft yet not mushy.
• Heat 2 tbsp of clarified butter in a deep pan on medium heat. Now, once the clarified butter is hot, add 1 bay leaf, 2 green cardamom pods, one black cardamom pod, 1 tsp cumin seeds, and a pinch of asafoetida, and fry till fragrant.
• Add 5 finely chopped garlic cloves and saut these delicately, ensuring not to burn the garlic pieces. Add one finely diced onion and 1 tbsp of ginger puree into this pan after a minute. Fry this mixture until the onions turn golden brown, which will take around 5-6 minutes.
• In the caramelised onions, add 1/2 tsp of ground turmeric, 1 tsp of red chili powder, 1 tsp of ground coriander, 1/2 tsp of ground cumin, and ¾ tsp of salt. Mix all the spices together and cook on low heat until fragrant for about 2-3 minutes.
• Now add 2 finely minced tomatoes to it and continue to cook until the tomatoes soften up and the oil starts separating from the spice mix. This will really bring out the flavour and aromas of the spices and tomatoes.
• Add boiled lentils to the spice mix in the pan. Stir delicately so that the lentils get well combined with the spices. Now, make the dal thicker or watery according to your desired consistency by adding water accordingly. Bring the cooker or utensil containing the lentils to a boil, then cover the utensil with a lid and simmer the lentils at low heat for about 5 minutes until they absorb all the flavours of the various ingredients.
• To finish the tempering, heat 2 tbsp of clarified butter in a small pan. In this hot clarified butter, add 1 tsp cumin seeds, 2 dried red peppers, and a pinch of cayenne pepper. Stir-fry until the cumin seeds start popping-just about a minute or so. Pour this seasoning over the cooked lentils for a depth in taste.
• Sprinkle with 2 tbsp of fresh chopped cilantro and 1 tsp kasuri methi or dried fenugreek leaves, lending a somewhat smoky, earthy flavour to this preparation.
• Your recipe of chana dal is now ready to be served hot with cumin rice or flatbread for a healthy complete meal.