Asalam O Alikum Friends… !! Chana Daal (Dhaba Style) || Food Street- Style Spicy Dal Tadka || Daal Chana Fry …
source
Chana Daal (Dhaba Style) || Food Street-Style Spicy Dal Tadka || Daal Chana Fry
Introduction
Chana Daal, a staple in Indian cuisine, brings the warmth and richness of traditional flavors to your table. Particularly famous in dhabas (roadside eateries) throughout India, this dish serves as a comforting companion to naan, rice, or as a hearty meal on its own. In this article, we’ll explore the preparation of Chana Daal in a dhaba style, emphasizing a spicy Dal Tadka, and even create a flavorful Daal Chana Fry that will take your taste buds on a street food adventure.
What is Chana Daal?
Chana Daal is made from split chickpeas and is known for its nutty flavor and dense texture. Packed with protein and fiber, it’s a healthy and delicious option for vegetarians and vegans alike. Its versatility allows it to be used in a variety of dishes, making it a beloved ingredient in Indian kitchens.
Ingredients
For Chana Daal (Dhaba Style)
- 1 cup Chana Daal (split chickpeas)
- 4 cups water
- 1 medium onion, finely chopped
- 1 large tomato, chopped
- 2 green chilies, slit
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp red chili powder (adjust to taste)
- 2 tsp coriander powder
- Salt to taste
- 2 tbsp ghee (or oil)
- Fresh coriander leaves, chopped (for garnish)
For Dal Tadka
- 2 tbsp ghee
- 2 cloves garlic, thinly sliced
- 1 tsp cumin seeds
- 2 dried red chilies
- A pinch of asafoetida (hing)
For Daal Chana Fry
- 1 cup prepared Chana Daal
- 1-2 tbsp oil
- 1/2 cup diced onions
- 2-3 green chilies, finely chopped
- 1 tsp garam masala
- Fresh coriander leaves, for garnish
Preparation
Step 1: Cook the Chana Daal
Soak the Chana Daal: Rinse the Chana Daal under running water and soak it in water for about 30 minutes. This helps in cooking the daal faster.
Cook the Daal: In a pressure cooker, add soaked Chana Daal and 4 cups of water. Cook on medium heat for about 3-4 whistles until soft but not mushy.
Sauté the Base: In a pan, heat 2 tbsp ghee or oil. Add cumin seeds; once they splutter, add chopped onions. Sauté until golden brown, then add ginger, garlic, and green chilies.
Add Tomatoes and Spices: Add chopped tomatoes, turmeric powder, chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates.
- Combine Daal with the Masala: Pour the cooked Chana Daal into the pan. Mix well and adjust salt if required. Cook for an additional 5-10 minutes on low heat, allowing the flavors to meld.
Step 2: Tadka (Tempering)
In a small pan, heat 2 tbsp ghee. Add sliced garlic, cumin seeds, dried red chilies, and a pinch of asafoetida. Fry for a few seconds until fragrant and golden.
- Pour this tadka over the Chana Daal, then garnish with chopped coriander leaves.
Step 3: Daal Chana Fry
Heat 1-2 tbsp oil in a pan. Add diced onions and sauté until translucent.
To the sautéed onions, add prepared Chana Daal and green chilies. Stir and let it fry for about 5-10 minutes, allowing the daal to get a crispy texture.
- Sprinkle garam masala and mix well. Finally, garnish with fresh coriander leaves.
Serving Suggestions
Serve the Chana Daal hot with soft naan, steamed rice, or parathas. The Daal Chana Fry can be enjoyed as a spicy side dish or even as a filling for wraps or sandwiches. Pair it with a side of onion rings and lemon wedges for that authentic dhaba experience.
Conclusion
Chana Daal, when prepared in the traditional dhaba style, embodies the essence of Indian street food. It’s hearty, spicy, and bursting with flavors that beckon you for more. The addition of Daal Chana Fry not only gives you a delightful variation but transforms your meal into a vibrant food street experience. Whether you’re making it for a family lunch or a special gathering, this dish is sure to impress. So roll up your sleeves, grab your spices, and dive into the world of mouth-watering Indian cuisine!
