Authentic Himachali Chana Dal Pahadi Fry V3 with Warm Batus
Experience the earthy flavors of the Himalayas with this rustic chana dal preparation tempered in mustard oil and local spices. Served alongside warm traditional batus, it offers a deeply comforting and authentic culinary journey.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Pressure cook the soaked chana dal with 2 cups of water, turmeric powder, and salt for 4 to 5 whistles until tender yet holding shape.
2
Heat mustard oil in a heavy-bottomed kadhai until it smokes slightly, then let it cool down a bit before reheating on medium.
3
Add cumin seeds, fennel seeds, and dried red chillies to the hot oil, allowing them to crackle and release their aromas.
4
Add the finely chopped onions and sauté until golden brown.
5
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
6
Pour in the tomato puree along with coriander powder and Kashmiri red chilli powder, cooking until oil separates from the masala.
7
Transfer the boiled chana dal along with its remaining water into the spice mixture, stirring well and simmering for 10 minutes to absorb flavors.
8
Sprinkle garam masala and garnish with fresh coriander leaves before taking it off the heat.
9
Serve the hot Pahadi fry immediately alongside warm traditional batus.
Ingredients
1 cup split Bengal gram (chana dal), washed and soaked
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 dried red chillies
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon Kashmiri red chilli powder
1/2 teaspoon garam masala
Salt to taste
2 cups water
Fresh coriander leaves for garnishing
4 warm Himachali batus (fermented bread) for serving
*This AI-generated recipe may contain inaccuracies.