How to make Baingan Chana Dal Recipe - Lightly tempered chana dal cooked with brinjal and tomato.

This recipe is contributed by Member Sheetal Amit Zalkikar.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Oil (ऑइल)

Cuisine : Punjabi

Course : Dals and Kadhis

Baingan Chana Dal

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Baingan Chana Dal checkout Cholar Dal , Sindhi Dal , Ambe Dal , Char Dal Ka Dalcha . You can also find more Dals and Kadhis recipes like Dal Bukhara, Tomato Saar, Cholar Dal, Punjrattani Dal. Or try out these recipes from Punjabi Cuisine like Amritsari Fish, Aloo Amritsari, Gajar Gobhi Shalgam Ka Saag, Methi Corn Malai.

Baingan Chana Dal Recipe Card

Baingan Chana Dal
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Baingan Chana Dal

  • Split Bengal gram (chana dal) boiled 1 1/2 cups

  • Oil 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Asafoetida a pinch

  • Turmeric powder 1 teaspoon

  • Brinjal chopped 1 small

  • Tomato chopped 1 medium

  • Salt to taste

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

Method

Step 1

Heat oil in a kadai; add mustard seeds, fenugreek seeds, asafoetida and turmeric powder.

Step 2

Mix well. Add ¼ cup water and boil the mixture.

Step 3

Add brinjal and tomatoes and cook for two minutes.

Step 4

Add cool Bengal gram and mix well.

Step 5

Add salt, coriander powder and cumin powder.

Step 6

Allow the mixture to boil and mix well.

Step 7

Serve hot with rice.

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