Authentic Himachali Chana Dal Pahadi Fry V2 with Warm Batus
Experience the rustic flavors of the mountains with this comforting chana dal fry, enriched with traditional Himalayan spices. Served alongside warm, soft batus for a truly authentic hill-station meal.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Pressure cook the soaked chana dal with 3 cups of water, turmeric, and salt for 4 to 5 whistles until soft yet holding its shape.
2
Heat mustard oil in a heavy-bottomed kadhai until it smokes, then reduce the heat slightly.
3
Add cumin seeds and asafoetida, letting them splutter in the hot oil.
4
Add chopped onions and sauté until golden brown.
5
Stir in the ginger-garlic paste and slit green chilies, cooking for another minute until the raw aroma disappears.
6
Add chopped tomatoes, red chili powder, and coriander powder, cooking until the tomatoes turn mushy and oil separates from the masala.
7
Pour the boiled chana dal into the masala mixture, stirring well and simmering for 5 to 7 minutes to let the flavors meld.
8
Sprinkle garam masala and garnish with fresh coriander leaves.
9
Serve the hot chana dal pahadi fry alongside freshly prepared warm batus.
Ingredients
1 cup chana dal, washed and soaked for 2 hours
3 cups water
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
2 medium tomatoes, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnishing
4 warm batus (Himachali flatbreads) for serving
*This AI-generated recipe may contain inaccuracies.