Chana Dal/ Bengal Gram Masala

I make dal almost everyday and yet its the one thing we never get tired of. This is one of my favorite recipes. I make it using all kinds of lentils but I like the flavor of chana dal best. 

I have been trying to avoid carbs at night and on such days, a bowl of this dal with a salad or roasted vegetables or fish is what I have for dinner. This tastes great paired with rice, roti or any kind of bread and even on its own.

You can find the recipe for the roasted salmon here.

Chana Dal Masala

Ingredients:

1 cup chana dal/ benal gram

1/4 tsp turmeric powder

1 tsp salt

1 tsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

large pinch asafoetida/ hing

2 dry red chilies

1 small onion

1 1/2 tsp cumin powder

1/2 tsp garam masala

1/2 tsp red chili powder

1/4 tsp turmeric powder

2 tomatoes

finely chopped cilantro

Method:

Soak the dal overnight. Cook it in sufficient water with some salt and turmeric powder either in a pressure cooker or in an open pan until soft.

Heat oil in a big saucepan and add the mustard and cumin seeds. When they splutter add the asafoetida and the red chilies. Then add the onions and saute until transparent and soft. Then add the gingergarlic paste and fry for a few seconds until the raw smell is gone.

Add the dry spice powders and fry for a few seconds. Add the tomatoes and some salt. Cook until the tomatoes are soft and mashed and cooked. 

Stir in the cooked dal and mix well. Add water if required to adjust the consistency. Bring to a boil and cover and let simmer on low heat for about 10 minutes.

Garnish with the chopped cilantro.