Authentic Himachali Chana Dal Pahadi Fry with Warm Batus
A deeply comforting and protein-rich Himachali lentil dish seasoned with earthy hill spices and aromatic herbs. Perfectly paired with soft, traditional golden batus for an authentic taste of the mountains.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Boil the soaked chana dal in 3 cups of water with turmeric powder and salt until tender yet retaining shape.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
3
Add cumin seeds, fennel seeds, and dry red chillies, allowing them to crackle and release their aroma.
4
Add the chopped onions and saute until golden brown, followed by the ginger-garlic paste until raw smell disappears.
5
Pour in the tomato puree along with coriander powder and chilli powder, cooking until oil separates from the masala.
6
Add the boiled chana dal with its remaining water into the pan, mixing well and simmering for 10 minutes to absorb flavors.
7
Sprinkle garam masala over the dal, garnish with freshly chopped coriander leaves, and serve hot with warm batus.
Ingredients
1 cup chana dal, washed and soaked for 30 minutes
3 cups water
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 dry red chillies
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 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
Fresh coriander leaves for garnish
4 warm traditional Batus (Himachali flatbreads)
*This AI-generated recipe may contain inaccuracies.