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Chana Dal Recipe | Chana Dal Tadka | Dhaba Style

                        CHANA DAL TADKA Intro: Namaskar! Welcome to   Today we will make chana dal.It tastes delectab...

                       CHANA DAL TADKA


Namaskar! Welcome to 

Today we will make chana dal.It tastes delectable so at whatever point you need to eat something other than what's expected then plan it.So, we should begin with the technique of making chana dal. 


Chana dal – 1 cup (250 grams). 

Tomatoes – 2 (200 grams). 

Dry red chilies – 2.

Green chilies – 2.

Ghee– 2 tbsp.

Cumin seeds  - ½ tsp. 

Green coriander – 2 to 3 tbsp (finely choped). 

Asafoetida – 1 squeeze.

Turmeric powder - ½ tsp. 

Coriander powder  – 1 tsp.

Red crisp powder  - ¼ tsp. 

Ginger – 1 tsp (Liquid form). 

Garam masala - ¼ tsp.

Salt – 1 tsp or to taste.


To make chana dal, first and foremost we will heat up the chana dal. 

Here we have taken 1 cup of chana dal and absorbed it for 3 to 4 hours water. 

On the off chance that you won't splash the chana dal prior to bubbling them, you need to cook them for 15 to 20 minutes more after a whistle is delivered. 

On the off chance that you will splash them, they will get cooked rapidly. 

Along these lines, we will place the dal in cooker and add about 1.5 cups of water in it. 

The water level ought to be 1/2 inch over the dal, don't add a lot of water in the cooker. 

Presently we will add salt and some turmeric powder in it. Keep some turmeric powder for sometime in the future. 

Cover the cooker and cook the dal until a whistle is delivered. 

While the dal is cooking, here we will cut the tomatoes. 

We have taken 2 tomatoes and chop them finely. 

We are finished  choping the tomatoes. 

Presently we will eliminate the tail of the green chilies and cut them longwise into 2 pieces. 

Along these lines, eliminate the seeds from them however much as could be expected. 

On the off chance that you favor eating zesty, add 4 green chilies and I'm not cleaving them finely in light of the fact that 

assuming somebody need to eat crisp, they will eat them and on the off chance that don't, toss them. 

Here I'm taking 2 entire red chilies, I will add them entire and they will taste heavenly. 

Cooker has begun whistling now we will lessen the fire and let the dal cook on low fire for 5 minutes. 

We have cooked the dal on low fire for complete 5 minutes. 

In the event that we cook the dal on high fire 

then, at that point there will be consistent arrival of whistle just as pressing factor and the dal will set aside long effort to cook 

what's more, on the off chance that lessen the fire, the dal cook in a similar pressing factor and the whistle doesn't deliver continually. 

Presently we will kill the fire and shift the cooker on another oven. 

Leave the dal in cooker until it open itself which implies we will leaves the dal until the pressing factor escapes all alone as the dal is as yet cooking in the pressing factor. 

Thus, we are setting the cooker to the side and here meanwhile we will set up the masala for the dal in a wok till the pressing factor of the cooker is get away. 

Warmth the wok and pour 1 tbsp of ghee. 

We are making the treating of the dal in desi ghee, permit it to warm. 

Ghee has warmed, presently we will add cumin seeds in it. 

Diminish the fire so that the masala doesn't consume. 

Add 1 spot of asafoetida, the leftover turmeric powder, 1 tsp of coriander powder and 1 tsp of ginger glue in the wok and saute the masala for some time. 

Presently we will add the red chilies and green chilies and saute them somewhat. 

We are making the dal in ghee since we are making it without onion and garlic 

be that as it may, on the off chance that you need to make the dal with onion and garlic 

then, at that point in the wake of sauteing cumin seeds 

add finely choped 4 to 5 garlic cloves and 1 finely cleaved onion 

also, fry them until they become light pink in shading. 

Afterward, add the excess fixings in same way 

what's more, set up the masala for the dal. 

Presently we will add the tomatoes that we have cleaved before. 

Masala is sauteed appropriately so presently we will cook until the tomatoes turns delicate. 

Here we have taken 1/4 tsp of red cold powder, 

add this too. On the off chance that you favor eating hot dal 

then, at that point add more measure of red cold powder 

furthermore, assuming you eat less zesty, skip adding it. 

Masala has simmered appropriately, tomatoes have turned delicate and ghee has begun isolating from its edges. 

Here we will check our dal, pressing factor of the cooker has delivered totally and the dal has cooked appropriately also. 

Presently we will add the dal in the masala and afterward add water in it as per wanted consitency of the dal. 

We will pour around 1/2 cup of more water in it. 

Add 1/4 tsp of garam masala and some coriander in the dal and blend appropriately. 

Cover and cook the dal on low fire for 4 to 5 minutes. 

5 minutes are finished, dal is prepared also. 

Delightful and thick consistency dal is prepared, move the dal in a bowl. 

Pour some ghee on the dal, this will cause it to show up more delecatble and tastes heavenly and embellish the dal with some green coriander too. 

Chana dal is presently prepared to serve. 

Chana dal is served along chapatti, parantha, naan or rice. 

This much amount of dal is adequate for 3 to 4 relatives. 

Thus, unquestionably take a stab at making it at home and relish eating. 


Enhancement this delicious and tasty chana dal with some ghee and green coriander and serve it steaming hot alongside chapatti, parantha, naan or rice.


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See you soon with another awesome formula. 

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