CHANA DAL FRY

Chana Dal Fry is a popular dish of North Indian Cuisine. After any paneer dish, this dal fry is one of my favorites. It looks just like restaurant style dal fry, but no onion or garlic is used here. Spicy split Bengal gram with yellow moong dal, which is cooked in a tomato gravy, very nutritive and flavourful, makes a perfect accompaniment for roti or naan or rice. But restaurant effect comes out by addition of clarified butter (ghee) and to enrich its taste, it is seasoned with various Indian spices. 

INGREDIENTS:
1 Cup Split Bengal Gram / Chana Dal
2 tbsps Split Green Gram / yellow Moong Dal
2 Green Chilies, cut into slits
1 Large Tomato (chopped)
1 tsp Chopped Ginger
1/2 tsp Turmeric powder

1 tsp Kashmiri Red Chilli Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/3 tsp Garam Masala Powder
1 tbsp Tamarind Pulp
2 tbsps Clarified Butter (ghee)
Salt to taste
Chopped Coriander Leaves for garnishing

FOR SEASONING:
1/2 tsp Cumin Seeds
2 Dried Whole Red Chillies
1/3 tsp Asafoetida

METHOD:
Wash and soak both lentils for 30 minutes. Set aside.

Pressure cook both lentils with 1&1/2 cups of water, turmeric powder and little salt till both lentils cooked well (it takes 3 whistles).

Heat clarified butter in a pan or wok. Add cumin seeds, dried red chilies and asafoetida in it. Saute for few seconds till cumin seed sizzles. Add chopped tomato and green chilies in it. Mix well.

Add ginger, kashmiri red chili powder, cumin powder, coriander powder, garam masala and salt in it. Fry for 2 minutes on medium heat. Pour boiled lentils, 3/4 cup water and tamarind pulp in it. 

Cover and cook for medium heat for 10-12 minutes, till lentil turns thick. switch off the heat now. Garnish with chopped coriander leaves and serve hot with rotis, parathas or pooris or simply as a side dish on your lunch table.