by Usama Tariq
Daal Chana is an Urdu word that means Splat Bengal Gram in English. This delicious dish is very famous all over Asia. It is full of nutrition and healthy diets. This dish has natural benefits and treatments for many diseases. It is available at many small or local restaurants in the town which is also called Dhaba style Daal in Pakistani language so that’s why it is available at many cheap rates and poor people’s can easily buy this dish and eat with chapatti or rice.
This Common Dish is originated from Indian Subcontinent.
Cuisine in our Country
It is the type of local cuisine in Pakistan. In Pakistan, every person knows about that dish either it is rich or either it is poor because of its delicious taste and cheap rates. It firstly comes from the province Punjab then Sindh, but it is also famous in other provinces like Baluchistan and KPK. Punjabi peoples eat this dish at lunch and dinner. You can serve it with your family or loved ones with Boiled rice and hot Chapatti. You can make it at your own home with this recipe, follow the step-by-step cooking method, and made it in a very easy way.
- Oil ¼ Cup
- (Cumin seeds) 2 tsp
- (Cloves) 3
- (Cinnamon stick) 1
- (Onion) chopped 1 large
- (Garlic paste) 1 tbs
- (Tomato) chopped 1 large
- (Red chili powder) 1 tsp or to taste
- (Salt) 1 tsp or to taste
- (Coriander powder) 1 tsp
- (Turmeric powder) ½ tsp
- (Green chilies) chopped 2-3
- (Split Bengal gram) 1 & ½ Cups (soaked & boiled)
- (Water) ½ Cup or as required
- Garam masala powder 1 tsp
- Oil ¼ Cup
- (Curry leaves) 9-10
- (Kashmiri red chili) powder ½ tsp
- (Fresh coriander) chopped
- (Ginger) julienne
- Take a medium-size pot put it on the stove at low flame.
- Then add oil and heat it up for 1 to 2 minutes.
- After that include 2 tsp cumin seeds, 3 cloves, 1 cinnamon stick, and 1 large chopped onion.
- After adding these ingredients fry it until its color turns light brown or golden.
- Then add 1 tablespoon garlic paste and 1 large chopped tomato mix well and continuously cook on medium flame.
- Now add red chili powder, salt to taste, coriander powder and turmeric powder then again mix well and continue cooking.
- Then add 2 to 3 chopped green chilies and mix it again.
- Let’s cover the pan and continuously cook on low flame until the chopped tomatoes are tender.
- So, take a split Bengal Gram (soaked and boiled) add it to the fried onion and tomatoes.
- Mix it well and continuously cook on low flame.
- Then add water as required or 1 /2 cup.
- Mix and cook continuously on low flame for approximately 2 to 3 minutes.
- Split the Garam Masala powder on it.
- Let’s cover again and continuously cook on low flame for almost 9 to 10 minutes.
- Now you’re Daal Chana are ready but wait for its Tadka.
Cooking Method For Tadka
- Take another frying pan but this time we need a small one.
- So, add ¼ cup of oil to that pan and heat up on low flame for a minute.
- Then add curry leaves (9 – 10) in the oil and mix it, then turn off the flame.
- Then add Kashmiri Red Chili powder (1/2 tsp) in it and mix it well again.
- Your Tadka is ready but firstly you need to dish out the daal from the pan to the bowl.
- Then add hot prepared tadka in it.
- Garnished with julienne ginger and some fresh coriander leaves.
- Serve it with boiled rice and chapatti to your loved ones or family.
- Enjoy the meal!
- Calories: 180 kcal
- Proteins: 9.9% 6g
- Fats: 12% 3.47g
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes required.
- Serving: 3 to 4 Persons
- Origin: Indian Subcontinent
- Cuisine: Pakistan, India