Are you ready to unlock the secret to the most mouth-watering, protein-packed Indian comfort dish that will transport you straight to the bustling streets of Mumbai? This Pressure Cooker Chana Dal Fry is not just a recipe; it's a culinary adventure that combines traditional flavors with modern cooking convenience. Whether you're a seasoned home cook or a curious food enthusiast, this dish promises to deliver an explosion of taste that will leave you craving more with every single bite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup chana dal
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander for garnish
Instructions
- Rinse the chana dal thoroughly under cold running water until the water runs clear. Drain completely and set aside.
- Add the washed chana dal to the pressure cooker with 2 cups of water. Close the lid and cook on high pressure for 8-10 minutes, or until the dal is soft but not mushy.
- While the dal is cooking, prepare the tempering. Heat oil in a separate pan over medium heat. Add cumin seeds and let them sizzle and turn golden brown, releasing their aromatic fragrance.
- Add chopped onions to the pan and sauté until they turn translucent and light golden, approximately 3-4 minutes.
- Incorporate chopped tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook the masala until tomatoes become soft and oil starts to separate from the mixture.
- Once the pressure cooker releases steam naturally, open the lid and check the dal's consistency. It should be tender but not completely mashed.
- Pour the prepared tempering into the cooked chana dal and mix gently but thoroughly, ensuring even distribution of spices.
- Simmer the dal for an additional 2-3 minutes to allow flavors to meld together. Adjust seasoning if needed.
- Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or Indian bread like roti or naan.
Tips
- Rinsing is Crucial: Always thoroughly rinse chana dal to remove excess starch and ensure a clean, pure flavor.
- Pressure Cooking Perfection: Watch your cooking time carefully. 8-10 minutes is the sweet spot to achieve dal that's soft but not mushy.
- Tempering Technique: Allow cumin seeds to sizzle until golden brown to release maximum flavor and aroma.
- Spice Balance: Adjust red chili powder and green chilies according to your heat preference.
- Consistency Matters: If the dal seems too thick, add a little warm water; if too thin, simmer uncovered to reduce.
- Garnish Generously: Fresh coriander isn't just a garnish - it adds a burst of freshness that elevates the entire dish.
- Serve Immediately: Chana Dal Fry is best enjoyed hot, paired with steamed rice or fresh Indian bread.
Nutrition Facts
Calories: 172kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
