Back to 4 servings Dal 1 cup chana dal (split chickpeas), rinsed and soaked 1 hour, or 30 minutes in hot water 3 cups water, plus more as needed 0.5 teaspoon turmeric 1 teaspoon kosher salt, divided, or to taste Masala 2 tablespoons ghee or oil 1 teaspoon cumin seeds 1 small yellow onion, finely chopped 2 teaspoons garlic, finely chopped (about 4 cloves) 0.5 teaspoon ginger, finely chopped 2 medium tomatoes, finely chopped 1 small green chili, chopped, or serrano Spices 0.5 teaspoon red chili powder, Kashmiri for milder heat 1 teaspoon coriander powder 0.5 teaspoon garam masala 0.25 teaspoon cumin powder 1 teaspoon dried fenugreek leaves (kasuri methi), crushed, optional 0.5 teaspoon amchur (dried mango powder), or 1 to 2 teaspoons lemon juice Tadka 2 tablespoons ghee or oil 0.5 teaspoon cumin seeds 2 cloves garlic, chopped 0.5 inch ginger, julienned 2 dried red chilies, or 2 green chilies, slit Garnish 2 tablespoons cilantro, chopped, for garnish
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Rinse the chana dal well and soak it in hot water for 30 minutes, or in cool water for 1 hour, then drain.2 Step 2: Put the drained dal, 3 cups water, the turmeric and half the salt in a pressure cooker and cook on high pressure for about 10 minutes, then let the pressure release naturally. The dal should mash easily but hold its shape.3 Step 3: For the masala, heat the ghee or oil in a wide pan over medium heat, add the cumin seeds and let them sizzle, then add the chopped onion and cook 5 to 6 minutes until golden.4 Step 4: Stir in the garlic and ginger and cook about 1 minute until fragrant, then add the tomatoes, green chili and remaining salt.5 Step 5: Add the red chili powder, coriander, cumin powder and garam masala and cook 4 to 5 minutes until the tomatoes break down and the oil separates from the masala.6 Step 6: Stir in the cooked dal with its liquid, mashing some of the lentils against the pan, and add hot water if it is too thick. Simmer 6 to 8 minutes until medium-thick and saucy.7 Step 7: Crush in the dried fenugreek leaves and stir in the amchur, then taste and adjust the salt.8 Step 8: For the tadka, heat the ghee or oil in a small pan over medium, add the cumin seeds, then the garlic, ginger and dried red chilies. Fry 1 to 2 minutes until the garlic is light golden, taking care not to burn it.9 Step 9: Pour the sizzling tadka over the dal, garnish with cilantro and serve hot.getsaucepan.com/r/887236cd-28e7-5366-83d0-51cb6e307285
Cook this in Saucepan Daal Chana as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
