Kashmiri Chana Dal Recipe
How to make Kashmiri Chana Dal
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You've probably tried chana dal in a variety of ways, but this particular Kashmiri version of it is special. This dal is oozing with flavours and is ideal to make for a wholesome dinner meal.
- Total Cook Time 45 mins
- Prep Time 30 mins
- Cook Time 15 mins
- Recipe Servings2
- Easy
Ingredients of Kashmiri Chana Dal
- 1 cup Chana dal
- 1 cup Split peas
- 4 cups Water
- to taste Salt
- 1 tsp Oil
- 1 cup Onion, finely chopped
- 1 Bay leaf
- 1 inch Ginger, chopped
- 1 tsp Cumin seeds
- 1 tsp Cinnamon powder
- 1 tsp Cardamom powder
- 1 tsp Red chilli powder
- 1 1/2 tsp Lemon juice
- 1 tsp Fennel seeds
- Coriander leaves, for garnishing
How to Make Kashmiri Chana Dal
1.
To begin, wash and soak the chana dal for an hour. Drain and place in a large pot with 3.5 cups of water. Cook, partially covered, for 20–30 minutes, or until dal is tender and slightly mushy. Add the salt and continue to cook on low heat.
2.
Meanwhile, prepare the tempering. Heat the oil in a medium skillet over medium heat. Cook for 5 to 7 minutes, or until the onions are translucent.
3.
To make a smooth paste, combine the bay leaf, ginger, fennel, cumin, cinnamon, cardamom, cloves, black pepper, red pepper flakes, paprika, and lemon juice in a grinder or blender. If necessary, add a few teaspoons of water.
4.
Mix in the ginger spice mixture with the onions. Cook for 2–3 minutes, or until the ginger and spices are fragrant. Frequent stirring is required.
5.
Finally, pour the tempering into the simmering dal. Combine thoroughly. Adjust the salt and spice to taste. Cook for 5 minutes or longer if you want thick curry.