Urad Chana Ki Dal Recipe

 Urad Chana Ki Dal Recipe Ingredients: 

• 100 gm Urad Ki Dal (black)
• 50 gm Chana Dal
• 1 tablespoon – Cooking Oil
• 1/4 teaspoon – Fenugreek Seeds
• 2 pinch – Asafoetida
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon – Salt (as per taste)
• 3 cups of water

For Tempering

• 1 service spoon – Desi Ghee
• 1/4 teaspoon – Cumin Seeds
• 1/2 teaspoon – Red Kashmiri Chili Powder (for color)
• 1 teaspoon Coriander Powder
• 1/2 teaspoon – Red Chili Powder
• 1/4 teaspoon Salt (as per taste)
• 1/2 teaspn Garam Masala
• 6 Clove- Garlic (chopped)
• 1/2 cup – Onion (chopped)
• 1/3 cup – Tomato (chopped)
• 2 Green Chilli (chopped)
• 1 inch – Ginger (chopped)

For Garnish

• 1 service spoon – Green Coriander Leaves (chopped)
  1 service spoon – Butter

Urad Chana Ki Dal Recipe Instructions:

Step 1
First of all, we will put both our days in a big bowl, we will clean it thoroughly, and see that there are no small pebble stones in our lentils. Wash them twice with fresh water soak them for 15 minutes and keep them aside. After 15 minutes, put a pressure cooker on the flame and put one service spoon of cooking oil in it, when the cooking oil starts heating up, put fenugreek seeds inside it, and as soon as it starts crackling, put asafoetida inside it, add salt and turmeric powder Will add three cups of water stirring and let it boil.
Step 2
It takes four to five whistles to boil the pulses in the pressure cooker. After applying 5 whistles, we will open the pressure cooker and see if our dal is raw, then we will boil it again. When the dal is well boiled, Pick up the dal with a spoon and mash it a little with your finger. If the dal matches, then it is well done. Close the flame and keep the dal aside.
Step 3
Now we will prepare tadka (tempering) for urad chana dal, for that put a pan on the flame and add one spoon of cooking oil. When the oil becomes hot, put cumin seeds inside it, when cumin starts to crackle, then put chopped garlic inside it and make it golden, when the garlic becomes golden, we will put chopped onions inside it and make them slightly transparent.

 Tips And Notes

1 – Urad Chana Dal becomes a bit curdled when it cools down, before serving it again dilute it by adding some hot water and serve it.
2 – Heat desi ghee well in an earthen lamp, add cumin seeds when it is hot, when it cumin seeds crackle, add Kashmiri chili color and heat the lamp better and put it inside the pulse and cover the lid, this tadka gives a wonderful aroma.
3 – When the dal is cooked well, match the dal a little with a large serving spoon, by doing this, the dal gets a little thick, which gives a better taste in food.

Faq

Q: How long should urad chana dal be soaked before cooking?
Ans: Soaking before making any deal depends on what recipe we are making from it, however before making urad chana dal soak is only for 15 to 20 minutes.
Q: Which is called the king of pulses?
Ans: Among pulses, gram dal is called the king of pulses because gram dal is made with many vegetables and pulao, and many types of dishes are made from the gram flour obtained from grinding gram dal, such as pakoras, kadhi, pudding, etc.
Q: Which pulse is eaten the most in India?
Ans: By the way, all the pulses that come according to the season are consumed in India, but pigeon pea is eaten the most in India.

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In Conclusion

Amount Per Serving 100 gm
Calories➡                   350 kcal
Fat➡                             9 gm
Carbs➡                       32.8 gm
Protein➡                     24 gm