Punjabi Chana Dal (Bengal Gram Lentil Curry - Punjabi Style)

          This is a traditional Punjabi style lentil curry that is very commonly found in every Punjabi homes and dhabas across the country. It is a very yummy dal preparation that is basically cooked in ghee. However I also added some oil to prepare it. You can enjoy this dal with naan, tandoori roti, roomali roti or lachcha paratha for a great comfort meal. So check out the step by step pictorial recipe to prepare this wholesome rustic lentil curry. 

• 1 cup chana dal (Bengal Gram), soaked for an hour
• 2 tbsp. oil 
• 1 tbsp. ghee
• 1 tsp. cumin seeds 
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 onion, sliced
• 1 tomato, chopped
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 2 tsp. red chili powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 1 tsp. coriander leaves, chopped 

          Pressure cook the dal in 2 & 1/2 cups water till soft, but not mushy. Keep aside. 

          Heat oil and ghee in a pan. Temper with red chilies, cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the chopped ginger, garlic and green chilies. Stir fry for a minute. Now add the onion and continue to stir fry till light brown. 

          Add the chopped tomatoes and give it a stir. Cover and cook till it is mashed well. Add all the dry spices (except salt) and mix well.

          Now add the boiled dal, salt and kasuri methi. Cover and simmer on a low flame for 4-5 minutes. When done, switch off the flame and garnish with coriander leaves. 

          Serve with naan, tandoori roti, roomali roti or lachcha paratha for a great comfort meal. 

                      Heat oil and ghee. Temper with red chilies, cumin seeds & asafoetida. 
                      Sauté for a few seconds. 

                          Add chopped ginger, garlic & green chilies. Stir fry for a minute. 

                                Now add onion & continue to stir fry till light brown. 

                  Add chopped tomatoes & give it a stir. Cover & cook till it is mashed well. 

                                Add all the dry spices (except salt) and mix well.

                      Add boiled dal, salt & kasuri methi. Cover & simmer on a low flame for
                      4-5 minutes. 

                         When done, switch off the flame & garnish with coriander leaves. 

                      Serve with naan, tandoori roti, roomali roti or lachcha paratha for a 
                      great comfort meal.