I enjoy all types of dhal. This is a recipe for my chana dhal. Delicious as a side dish with rice and meat entrée or even alone with parathas.
1.5 cup of chana dhal soaked
One medium onion chopped
2 tsp garlic paste
1.5 tsp ginger paste
1 tsp turmeric
1.5 tsp chili powder
1.5 tsp cumin
1 tsp curry powder
1 tsp corriander
1 stick cinnamon
1 bay leaf
Cherry tomatoes or one roma tomato chopped
Soak chana dhal for atleast an hour. Wash and drain.
I like to boil the dhal after so it speeds up the cooking process. In a small pot cover the chana with water and add a little salt. Let that cook until majority of the water is gone. Drain and set aside.
In a pan heat oil. Add in chopped onion and let it soften adding salt. Once translucent add garlic and ginger paste. Let it cook for 2 mins.
Add in spices. Stir letting it cook another few minutes then adding cinnamon and bay leaf.
Transfer the drained dhal to the pan. Mix well letting some of the flavors cook in.
Add in about 1.5-2 cups of water. Let that come to a boil then add in tomatoes and peppers.
Let that cook and press test to see if the chana dhal has got the right texture. You can always add more water to let it keep cooking. Also to have the thickness to your liking. Make sure to adjust salt.
This time I decided on keeping it more dry. Once done, garnish with cilantro. Chana dhal done ☺