Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.
You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.
You may like some different kinds of dal recipes on this blog.
Whole Masoor dal
Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.
Chana dal or Bengal gram – 1 cup
Ghee/clarified butter or oil – 2 tablespoon
Cumin seeds – 1 teaspoon
Hing or asafoetida – a pinch
Dry red chilli – 2
Green chilli – 1-2, chopped
Garlic – 3 – 4 minced
Ginger – 1 inch piece, grated
Onion – 2, chopped
Tomato – 2, chopped
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Salt to taste
Cilantro or coriander leaves – 2 tablespoon, chopped
Lemon juice – 1 tablespoon
Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon
1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.
2. Wash the dal or lentil and soak in water for 30 minutes.
3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.
4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.
5. Add chopped onions, green chilli, minced garlic and grated ginger.
6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.
7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.
8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.
9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.
10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.
11. Serve hot with puri, paratha, naan or any bread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.