Masaledar Chana Dal | Indian Spiced Yellow Split Lentils

Hey everyone, today I'm going to show you how to make a simple delicious masaledar chana dal. The lentils have a really rich flavour and they're one of my favourites! They helps give the dish some body and they taste amazingly well with a masala, which means a mixture, prepared with ginger, garlic, onions and my favourite, tomatoes and chillies, in addition to fragrant Indian spices. Dals are an integral part of the Indian household, and they are usually accompanied with rice and a sabji, a sabji a stir-fry or a curry, and is usually the "main" of the meal. Try having this dal with roti, paratha and your favourite sabji. I would recommend you pair this with my favourite sabjis, such as my aloo dum and crispy potato recipes!



Serves: 2 hungry people

Ingredients

  • 2/3 cup (192 g) yellow split peas
  • 2 tbsp or 30 ml ghee
  • 2 cloves of garlic, finely chopped
  • 2 tomatoes
  • 1/2 small onion
  • 1 inch piece of ginger, finely chopped
  • Salt to taste
  • 1 tsp turmeric
  • 3-4 green chillies/Serrano peppers 
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala 
  • 1 tsp cumin seeds
  • 1/2 cup chopped cilantro 
  • Lime juice to taste
Instructions
  1. Wash the lentils until the water runs clear and then soak them for at least 15-30 minutes. 
  2. Next, transfer the lentils in a pressure cooker. Add 2 cups of water, add 1/2 tsp salt and 1/2 tsp turmeric, and cook for 2-3 whistles. Let the pressure release naturally. 
  3. In the meanwhile, heat a khadhai/wok/deep pan and add in half the ghee. Add in the onions, ginger, garlic and cook until the onions are softened. 
  4. Add in the green chillies and cook for 1-2 minutes, then add in the tomatoes. Add in 1 tsp of salt, 1/2 tsp turmeric, and garam masala, and mix. Continue cooking until the tomatoes have completely broken down and the mixture is fragrant. 
  5. Pour in your lentils and mix well. Simmer until the dal is thick. 
  6. Heat the remaining ghee in a serving spoon on medium heat and add in cumin. Cook until the cumin seeds are toasted, ensuring that the oil is very hot. 
  7. Temper the dal by combining the ghee and cumin with the lentil soup. Mix well and finish this up with freshly chopped cilantro and lime juice. Serve with hot rice or roti and enjoy :) 

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