Dhaba Style Chanay Ki Daal Or Gram Lentils

The first time I had this kind of chanay ki daal, it came in a plastic bag. No jokes. We were in Swat, Pakistan and it changed my life. Or at the very least my understanding of what dal could be. If you are looking for a more classic homestyle chanay ki daal then pop on over here, but otherwise keep reading! Also, if you are a Daal Gosht fan, this one is chefs kiss if I do say so myself.

Fresh VS Paste: Ginger and Garlic

Homemade ginger and garlic pastes are must haves and far superior to the vinegar laden jarred versions (IMHO), but here there’s something incredibly fun and bright and zingy about using some freshly minced ginger and garlic. That said, life happens so if you need to sub then heaping spoonfuls of the pastes work.

Preboiled Daal

This recipe uses daal that has already been soaked (4+ hours) and boiled. I like to have boiled daals in the freezer for easy cooking. Instructions on cooking stovetop and in the instant pot are below. You want to cook it to where it is cooked through, but no soft. Stovetop: Add 2.5 cups, ¾ tsp of salt, and water to a pot. Bring to a boil and simmer until cooked through - approximately 30 minutes. Instant Pot: Add 2.5 cups of water to your instant pot along with your soaked daal and pressure cook for 10 minutes. Note: If you cook the daal (from raw) in the masala then the masala loses it’s pungency .

Step by Step: Making Dhaba Dal or Chana Dal Fry

Heat a mix of oil and ghee in a pan - this is key for that classic Dhaba flavour and then add in your cumin seeds, let them sizzle. Now add onions, sauteing on medium high heat until the edges start to darken. You want some colour on there for rich flavour. Now add in the fresh ginger and garlic, saute for just under a minute and then add in your tomatoes and spices. Now we do a little flavor building by cooking the tomato masala, stirring frequently until the masala goes from the image on the left to the image on the right - this takes about 5-7 minutes. For quicker cooking just cover the pan with a lid for 2 minutes and then uncover. Stir in your boiled daal, and then add in about a cup and a half of water and simmer (covered) for 10 minutes for the daal to absorb that flavour. Adjust consistency to liking - you can keep your daal drier (left) or runnier (right) - whatever you prefer and then adjust the seasoning. Chanay ki daal tends to need a little more salt than say masoor. Now add in your lemon juice, green chilies, chopped cilantro/coriander, garam masala and/or pepper. A little julienned ginger is so nice too, but you do you! Lovely with roti or rice.

To Tadka or Not to Tadka, That is the Question

9 times out of 10 I go with not. You see this dal has so much flavour, it doesn’t need it. However, if you want to you can heat 3 tbsp of oil (and/or ghee) in a pan and cook sliced garlic, whole red chilies and cumin seeds till golden and pour over your finished daal.