An easy 30-minute recipe for a punchy chana or split yellow gram dal that derives it sharp flavor from a rich spice blend and tamarind sauce. Rinse the chana dal and soak overnight. Place the dal and water in a medium-sized saucepan. Bring it to boil. Add crushed ginger and garlic, tamarind paste, ground spices and salt.
This is an easy Pakistani Chana Dal made in the Instant Pot (Pressure Cooker). Chana Dal (or Split Chickpeas) are cooked with spices and given a simple tadka for an easy dinner. Naturally gluten-free and Vegan optional.
Drain on paper towel. When the dal is done, heat 2 tablespoon of oil, and fry 4-6 dried red chilies for a few seconds. Place the dal in serving dish, top with caramelized onions, fried chilies and oil (tadka), and freshly cut ginger and cilantro.
Dry Mango Powder: Also known as amchur, dry mango powder add some tangy taste to the dish. Swap a bit of lemon juice with dry mango powder when cooking the dal is complete or omit the mango powder completely. Gluten-free version: To make the recipe gluten-free, omit adding the asafetida (hing) or use asafetida packaged as gluten-free asafetida. 1.