Dhaba Style Chana Dal Tadka | How To Make Chana Dal Tadka | MOTHER'S RECIPE | Chana Dal Fry

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Chana Dal Tadla Recipe | Chana Dal Fry Recipe | Easy Chana Dal Recipe | How To Make Chana Dal Fry | Dhaba Style Dal Recipe | Dal Chawal | Chana Fry Recipe | Dal Fry | Dal Tadka | Best Chana Dal Fry Recipe | Quick & Easy | Rajshri Food | Mother's Recipe

Learn how to make Chana Dal Tadka at home, out from Mother's Recipe book..

Rajshri Food is here with brand new series "Mother's Recipe". In the first episode of Mother's Recipe, learn how to make Dhaba Style Chana Dal Tadka recipe at home, with this simple yet unique recipe!

- 1 cup Split Chickpeas
- 2 cups Water
- 1/2 tsp Turmeric Powder
- Salt
- 3 tbsp Oil
- 1 tbsp Ghee
- 1/4 tsp Asafoetoda
- 2 tbsp Cumin Seeds
- 1 Dry Red Chilli
- 2 Bay Leaves
- 1 Inch Cinnamon Stick
- 1 tbsp Ginger-Garlic Paste
- 2 Onions (chopped)
- 2 Green Chillies (chopped)
- 2 tbsp Kashmiri Red Chilli Powder
- 1 tbsp Coriander Powder
- 2 Tomatoes (chopped)
- Water
- 1 tsp Dry Raw Mango Powder
- 1/2 cup Water
- Coal
- Ghee
- 1 tbsp Ghee
- 1 tbsp Cumin Seeds
- 1 tsp Kashmiri Red Chilli Powder

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Dal is a term used in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require pre-soaking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries and form an important part of the cuisines of the Indian subcontinent.
Most dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, kokum, unripe mango, jaggery, or other ingredients are added while cooking the dal, often to impart a sweet-sour flavor.
The fried garnish for dal goes by many names, including chaunk, tadka/tarka, bagar, and phoran. The ingredients in the chaunk for each variety of dal vary by region and individual tastes. The raw spices (more commonly cumin seeds, mustard seeds, asafoetida, and sometimes fenugreek seeds and dried red chili pepper) are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger, garlic, and onion, which are generally fried for 10 minutes. After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, garam masala, etc.) are added. The chaunk is then poured over the cooked dal.