Channa Daal Fry-Dhabba Style
Channa Daal Fry-Dhabba Style
I think one of the speciality Veg dishes at the Dhabba is the Channa Daal Fry. I remember my hubby buying the special Tadka wala Channa Daal Fry from the Dhabba in Defence. It tasted so good with Chapatis and some fresh salad. There are many ways of making Channa Daal, but over the years I have learnt that the cooking technique at the Dhabbas is very different from home cooking.Let me tell you that you will find this recipe quite different as you read and you might be skeptical because you put the onions, the tomatoes and all the other spices together in the Daal and let it cook without Bhunofying it. Yes that is right! The only time you fry the Daal is at the end at the time of Tadka, hence the name Channa Daal fry!You need to try this recipe to believe it, and once you cook it, this will be a recipe to keep!
Ingredients
- 1.5 cup Channa Daal Split Chickpeas
- 1 cup Onions (Chopped)
- 1 cup Tomatoes (Chopped)
- 2 tbsp Ginger and Garlic Paste
- 1 tbsp Chopped Green Chillies
- 2 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chilli Powder You may use Red Chilli Powder if you don't have Kashmiri Red Chilli Powder
- 1 tbsp Garam Masala Powder
- 1 tsp Dried Fenugreek Leaves Dried Methi leaves
- Salt According to taste
Daal Tadka
- 1/2 cup Ghee Alternatively you may use Oil
- 1-2 Green Chillies (Sliced)
Instructions
- Wash and soak the Daal in water for about 15-20 minutes
- Drain the water and strain the Daal
- In a deep pot/dish add the strained Daal and enough water so that the Daal is submerged
- Now add the Ginger and Garlic Paste, Chopped Green Chillies, Onions, Tomatoes, Salt and all the spices besides the Garam Masala Powder and the Dreid Fenugreek Leaves
- Now mix well so that all the spices are blended
- Cover the dish and let it cook on medium flame until the Daal is tender and all the tomatoes and onions are well dissolved
- Don't dry out the Daal completely, atleast around 1 cup of gravy should remain
- Now add the Garam Masala Powder and the Dried Fenugreek leaves
- Mix it well with the Daal and let it cook for another 5-10 minutes
- Now switch off the stove and keep the Daal aside
Instructions for Tadka
- Heat the Oil in a pan
- Add the sliced Green Chillies to it and let it sizzle
- Now add your Daal to it and stir on high flame
- Stir for about 5 minutes until the Oil floats
- You Channa Daal Fry is ready, garnish with Coriander leaves, Chillies and Sliced Ginger
- Serve with hot Nans or Rotis
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