Easy Chana Dal Recipe | Senagapappu curry
Chana Dal Recipe or Senagapappu curry is one of the delicious recipes made with split-skinned black chickpeas and tomatoes. This recipe is so simple that one can make it by having a glance at our step by step image instructions.
Usually, chana dal is used as one of the spices to give crunchy flavor to any recipe, but in our case, the same ingredient is cooked to soft and made delicious with a blend of spices.
In North India, Split Chickpea Recipe is used with chapatti or roti recipe whereas, in South India, people like to eat with jeera rice or chapatti or with naan.
Based on the quality of the dal, its essence changes, also if one likes to cook faster, they can soak dal for half an hour before cooking and cook on low flame with lid covered. One can cook even in a pressure cooker but if they get overcooked, there is a chance of becoming a paste.
You may also like to check other South Indian Recipes:
Chana Dal Recipe, Senagapappu curry, How to make Chana Dal Recipe
Chana Dal Recipe or Senagapappu curry is one of the delicious recipes made with split skinned black chickpeas and tomatoes.
Ingredients
- 1 Cup Chana dal
- Water – required
- 3 tbsp. Oil
- ½ tbsp. Mustard seeds
- ½ tbsp. Cumin seeds
- 1 bowl Onions
- 2 No. Green chillies
- 1 tbsp. Ginger garlic paste
- 2 tbsp. Curry leaves
- 1 bowl Tomatoes
- ¼ tbsp. Turmeric powder
- 1 tbsp. Salt
- 1 tbsp. Red chilli powder
- ½ tbsp. Coriander powder
- ½ tbsp. Garam masala powder
- 1 tbsp. Coriander leaves
Instructions
- Soak chana dal for 30 minutes, clean and transfer to another vessel.
- Tip: If you are planning to make this recipe immediately, soak chana dal in hot water.
- Boil and cook chana dal by adding 250 ml. water. Usually, it takes 20-30 minutes to cook when cooked open with lid covered. If you want you may also cook in a pressure cooker.
- Usually, when cooked in a pressure cooker, there is a chance of getting dal mashed or soft.
- In our recipe, dal grain should be optimum soft, for which we can check by breaking it with your fingers.
- In Kadai, add oil and when it reaches optimum hot, add cumin seeds, mustard seeds, green chillies, onions and ginger-garlic paste.
- Saute for a while so that ginger garlic paste and onions are cooked.
- Put curry leaves, when it starts spluttering add chana dal and sliced tomatoes, mix well.
- Sprinkle salt, turmeric powder, red chilli powder and mix well.
- Add little water to obtain gravy, cook for a minute or two till you get a thick gravy.
Put a few strands of coriander leaves and add garam masala powder to Senagapappu curry and mix.
Transfer Chana dal recipe into serving bowl and garnish with coriander leaves.
Recipe Video
How to make Chana Dal Recipe or Senagapappu curry:
- Soak and clean chana dal, and transfer to another vessel.
- Add 250 ml. Water and cook for 20 minutes with the lid covered and on low heat.
Tip: To check whether dal is cooked or not, take one grain of dal and try to break it with your fingers, if it breaks easily then it’s cooked, if not they are hard and need to cook further.
- In a cooking vessel, heat oil and add mustard seeds, cumin seeds and sliced onions.
- Add sliced green chillies and ginger garlic paste, sauté till its raw flavour is cooked.
- Put curry leaves and sauté for a while.
- Add cooked chana dal and mix well.
- Put sliced tomatoes and mix well.
- Sprinkle turmeric powder, salt, red chilli powder and add one bowl of water and cook till you get a mild thick gravy.
- Add coriander powder and garam masala powder when Senagapappu curry is almost done and mix well.
- Transfer to a serving bowl and garnish Chana Dal Recipe with coriander leaves.
