Chana Daal Tadka Dhaba Style 😋 #daal #tadka #samiullahfoodsecrets #samiullahrecipes #viralreel

Chana Daal Tadka, Dhaba Style

Ingredients

• 1 lb chana dal
• About 1 litre water for cooking, plus water for soaking and rinsing
• Green chillies
• Garlic and ginger
• Onion
• 2 tomatoes
• Big (black) cardamom and cinnamon
• Salt and turmeric
• Cumin seeds
• Red chilli, coriander powder, garam masala, and black pepper
• Cooking oil
• Thick, round dried red chilli
• Fresh coriander, for garnish

Quantities for the spices, aromatics, and oil are not specified.

Method

1. Soak the chana dal in water for 2–2½ hours, until it swells. Rinse with 2–3 changes of water.
2. Put the dal in an open pot with about 1 litre of water. Add green chilli, garlic, ginger, onion, cardamom, cinnamon, salt, and turmeric. Mix and skim off the foam as it rises. Cover and cook until soft—about 10–12 minutes, according to the subtitles.
3. Remove the whole spices. Blend the tomatoes with the cooked aromatics or masala, adding some of the dal’s cooking water to make a paste.
4. Heat oil and add cumin seeds, then the blended masala. Add red chilli, coriander powder, turmeric, garam masala, and black pepper. Fry until the oil separates from the masala.
5. Add the cooked dal to the masala and cook until the excess water dries and the dal becomes a thick gravy.
6. For a second tadka, fry sliced onion in oil. Add garlic, ginger, green chilli, and the dried red chilli, and fry briefly. Pour over the dal, then stir or shake the pot to distribute it.
7. Finish with fresh coriander.

Equipment and Tips

• Use a pot with a lid and a blender.
• Skim the foam from the dal while it cooks; the presenter says this improves the taste.
• Cook the masala until the oil separates before adding the dal.
• Serve hot with roti.

Presenter/channel: Samiullah Food Shorts. No other sources are referenced.