Chana Dal Fry is a delicious and filling meal that is nutritionally sound but very comforting, so wonderful at any time. This Chana Dal Fry recipe has been cooked with perfect splits of chickpeas and all aromatic blends of spices to give an all-around savoury dish that can do justice to rice or roti. The chana dal is tender and soft but has cumin, turmeric, garam masala, and coriander that catapult the dish with a rich, complex flavour. The simplicity of this dish lies in the tempering process. Ghee or oil is heated with mustard seeds, cumin, garlic, and onions. It releases all the spices' fragrance and flavour. The saut ed onions, tomatoes, and spices combine to create a luscious gravy, giving the chana dal excellent flavour coats in each mouthful. This is a complete vegetarian protein with high fibre, ideal for a light yet satisfying meal. Chana Dal Fry can be served either for lunch or dinner. It can easily be customised according to an individual's spice level requirement. With the addition of warm naan, rice, or paratha, it will surely be one of those family favourite dishes with taste and nutrition in each bite.

• 1 cup chana dal
• 2 tbsp masoor dal
• 1/4 tsp turmeric
• 5 tbsp ghee
• Salt
• 1 bay leaf
• 3 cardamom
• 1 tsp cumin
• Hing
• 5 garlic
• 1 onion
• 1 tbsp ginger paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 2 tomato
• 2 tbsp coriander
• 1 tsp kasuri methi
• 2 red chilli

• Begin this recipe of chana dal fry by soaking 1 cup of chana dal and two tablespoons of masoor dal (you can swap the masoor dal for moong dal if you prefer) for about 30 minutes.
• Once soaked, transfer the dal into a pressure cooker and add ¼ teaspoon of turmeric, 1/2 teaspoon of salt, one tablespoon of ghee, and 3 cups of water. Cover the pressure cooker and cook for five whistles or until the dal is soft and fully cooked.
• After the pressure releases, check the dal to make sure it's cooked well and set it aside.
• Now, let's move on to the base of the chana dal fry—heat two tablespoons of ghee in a large kadai.
• Once the ghee is hot, add one bay leaf, two cardamom pods, one black cardamom pod, one teaspoon of cumin seeds, and a pinch of hing (asafoetida), saut ing until the spices become aromatic.
• Add five cloves of finely chopped garlic and saut for a few seconds, allowing the garlic to infuse the ghee with its fragrance.
• Next, add one finely chopped onion and one tablespoon of ginger paste, cooking until the onions turn golden brown and soft.
• Now, keeping the flame low, stir in 1/2 teaspoon of turmeric, one teaspoon of chilli powder, one teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and ¾ teaspoon of salt, saut ing the mixture until the spices release their aromatic oils.
• Add two finely chopped tomatoes and cook until the oil starts to separate from the masala.
• Once the tomato mixture is ready, gently add the cooked dal to the kadai, mixing everything.
• If the dal is too thick, feel free to adjust the consistency by adding a bit of water and stirring until it is well combined.
• Cover the kadai and simmer the dal for about 5 minutes, allowing the flavours to meld together.
• Meanwhile, prepare the tempering by heating two tablespoons of ghee in a small pan.
• Once the ghee is hot, add one teaspoon of cumin seeds, two dried red chillies, and a pinch of chilli powder, letting them sizzle and infuse the ghee with a deep, spicy flavour.
• Pour this tempering over the dal and stir well to incorporate all the flavours. Finally, add two tablespoons of chopped coriander leaves and one teaspoon of crushed kasuri methi (dried fenugreek leaves) to give the dal a fresh, fragrant finish.
• Serve this delicious chana dal fry with jeera rice for the ultimate comfort meal.