How To Make Lahori Chanay ki Daal
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Serves:
Ingredients
- 1 cup split Bengal gram (chanay ki daal), soaked for 30 minutes
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 teaspoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- Salt to taste
- 2 tablespoons cooking oil
- Fresh coriander leaves for garnish
Instructions
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In a pressure cooker, add soaked chanay ki daal, 3 cups of water, and salt. Cook for 4-5 whistles or until the daal is soft and cooked.
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Heat oil in a pan and add cumin seeds. Let them splutter.
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Add chopped onions and cook until golden brown.
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Add ginger garlic paste and sauté for a minute.
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Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until tomatoes are soft and oil separates.
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Add cooked daal to the tomato mixture and mix well. Adjust consistency using water if needed.
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Cook the daal on low heat for 10-15 minutes, stirring occasionally.
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Garnish with fresh coriander leaves and serve hot with naan or rice.
Nutrition
- Calories : 230 kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 500mg
- Total Carbohydrates : 30g
- Dietary Fiber : 10g
- Sugar : 5g
- Protein : 10g
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