by Usama Tariq
Chana daal is an Urdu language word that means split lentils and it is also known as baby chickpeas. It is full of healthy diets and one of the great nutritious dishes in Pakistan. In Pakistan, it is available at many small restaurants, like Dhaba and some other places. It is a very famous dish in Pakistan, even every people knew about that dish and it is made at almost every house in Pakistan. Its aroma and its taste are very mouthwatering. You can make it more spice or normal it’s up to you. This dish is very cheap as compared to other meat dishes and every poor people can afford this. You should try this at your own home for your loved ones or family and you can eat this dish every time in a day but it is famous for dinner.
This dish is actually originated from the Indian subcontinent but it is more famous in Pakistan. This aromatic dish is very popular in Asia.
Taste in Pakistan
When we talk about the taste of this dish in Pakistan, so there are many ways to cook this dish and that’s why Paki people know how to make this dish in many other ways and changed the taste with their accordingly. You can make it more spice or you can also make it to normal according to your taste.
- (Bay leaves) 2
- (Black cardamom) 2
- (Cinnamon sticks) 2
- (Cloves) 4-5
- (Coriander powder) 1 tbs
- (Cumin seeds) 1 tbs
- (Fresh coriander) chopped 2-3 tbs
- (Ginger garlic) crushed 2 tbs
- (Green chili) crushed 2 tbs
- (Mint leaves) chopped 2-3 tbs
- (Onion) sliced 2 large
- (Red chili powder) ½ tbs or to taste
- (Rice) ½ kg (soaked & boiled with salt until 3/4th done)
- (Salt) 1 tsp or to taste
- (Split Bengal gram) 1 Cup (soaked & boiled until 3/4th done)
- (Star anise) 1
- (Turmeric powder) 1 tsp
- (Yogurt) whisked 1 Cup
- Garam masala powder 1 tsp
- Kewra water 1 tbs
- Lemon juice 2 tbs
- First, take a medium-size frying pan put it on the stove at low flame.
- Add oil to it and heated it for a minute.
- Then add sliced onion (2 large) to it.
- Cook and fry it until its color turns to a golden brown.
- Let’s take fried onion out in a bowl and set it aside.
- Then add whisked yogurt to pan mix it well and cook for approximately 2 minutes.
- Now add cumin seed, cinnamon sticks, star anise, black cardamom, cloves, and bay leaves simultaneously in it.
- After adding these ingredients mix it well and cook for a minute.
- Then add crushed green chilies and crushed ginger garlic and stir it and mix well.
- After continuously cook on medium flame, add red chili powder to taste, salt to taste, 1 tsp turmeric powder, garam masala powder, and coriander powder in that frying pan.
- Now mix it well and continue cooking on low flame, until oil separates (approximately 2 to 3 minutes).
- When you mix it well add Chana Daal (Split Bengal Gram(Soaked and boiled until ¾th was done)) in it and mix it really well.
- Now add prepared half of fried onion in it then add mint leaves, chopped fresh coriander in it, and mix well.
- Let’s add lemon juice to it and mix well.
- Now scattered the remaining prepared fried onion on split Bengal gram.
- Then add rice which is (soaked and boiled with salt until 3/4th was done) on it, and then add kewra water on rice.
- Let’s cover the frying pan leave it for dum (simmer) for 8 to 10 minutes approximately. (without mixing it).
- Now mix it and take out this dish into the bowl.
- Your dish is ready to serve.
- Enjoy the dish!
- Calories: 222 kcal
- Proteins: 9.9% 8g
- Fats: 15% 9.7g
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes required.
- Serving: 3 to 4 Persons
- Origin: Indian Subcontinent
- Cuisine: Pakistan, India