Name: Jain Chana Dal Fry
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Bengal Gram, chana dal, washed and soaked; 1½ cup Water, for pressure cooking; ¼ tsp Ground Turmeric, for color; ½ tsp Salt, to taste; 1 tbsp Ghee, for the fry masala; ½ tsp Cumin Seeds, for tadka; ⅛ tsp Asafoetida, hing; 1 Tomato, finely chopped; ½ tsp Ginger, grated; 1 Green Chili Pepper, finely chopped; ½ tsp Ground Coriander, for the masala base; 1 tbsp Coriander Leaves, chopped, for garnish

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

In a pressure cooker, cook the soaked lentils with the measured water, turmeric and salt for about 5 whistles, until tender but still holding their shape.
In a heavy-bottomed pan, bring the ghee to temperature. Introduce the cumin seeds; upon crackling, immediately follow with the asafoetida.
Add the grated ginger and chopped green chillies, then sauté for 30 seconds until aromatic.
30 sec
Add the chopped tomatoes, remaining turmeric powder, and coriander powder. Cook this foundation thoroughly until the tomatoes disintegrate and the ghee visibly separates from the masala edges.
Transfer the boiled lentils into the tomato base. Simmer gently for 5-8 minutes so the grains take on the tangy masala.
5–8 min
Finish with a generous garnish of freshly chopped coriander leaves prior to service.

How to tell it's done

The dal should be chunky, with distinct tender lentils in a glossy tomato-ghee base.

Nutrition

Per serving, from 2 servings.

264kcal

Where the calories come from

Protein11.1 g16%
Carbohydrate35 g52%
Fat9.8 g32%

Sugars: 7.1 g
Saturated fat: 4.2 g
Fibre: 7.2 g
Sodium: 602 mg
Calcium: 62 mg
Iron: 3 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Do not over-mash chana dal fry. The grains should look whole but press soft between your fingers.

What to serve it with

Serve with soft phulkas, jeera rice or Jain cabbage matar.

Common mistakes

The chana dal loses its texture.: Pressure cook until tender, then avoid heavy mashing. Chana dal fry should stay chunky.

Storing and reheating

Refrigerate Jain chana dal fry in a covered container for up to 3 days. Reheat until hot with a splash of water; freeze for up to 2 months.

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Ingredients