This is a spicy and a tangy Chana Dal Fry in Andhra style. I have used some sambar powder and red chili powder to make it spicy. You can also add Kura Karam Powder (instead of red chili powder) which is very popular in the region. For the tangy flavour tamarind juice can also be used. It goes very well with plain steamed rice or as a side dish with chapattis / pooris. Please find below a step by step guide to preparing it.
- 1 cup chana dal (Bengal gram lentil), soaked for an hour
- 2-3 tbsp. oil
- 1 tsp. musatrd seeds
- 1 sprig curry leaves
- 2 dry red chilies, broken into half
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 3-4 garlic flakes, chopped
- 1 tomato, chopped
- 1 tsp. red chili powder
- 1 tsp. sambar powder
- Juice of half a lime
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander leaves, chopped
Wash the soaked dal well and boil in 2 cups of water for 4-5 whistles. keep aside.
Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida and garlic. Saute till the garlic changes colour.
Add the onions and curry leaves. Fry till light brown in colour. Add the tomatoes and saute till the oil separates.
Then add the turmeric powder, sambar powder and red chili powder. Mix well and add the boiled dal and salt.
Simmer on low to medium flame for 3-4 minutes. Add lime juice and mix well. Your Spicy Chana Dal Fry is ready. Serve, garnished with coriander leaves.
Temper the oil with dry red chilies and mustard seeds.
Saute till it stops spluttering.
Add garlic and asafoetida. Saute till the garlic turns pink.
Add the onion and curry leaves, Saute till light brown.
Add the tomatoes and saute till mashed up.
Add the turmeric powder, sambar powder and red chili powder and fry.
Add the boiled dal and salt. Simmer on low flame.
Add lime juice and mix well. Garnish and serve with rice or chapattis.