How to cook chana dal without pressure cooker
If you love Indian cuisine, then chana dal must be on your menu! This delicious and nutritious dish is made from split chickpeas, cooked to perfection with a blend of spices. While many recipes call for a pressure cooker, you don’t actually need one to make a mouth-watering bowl of chana dal.
Why Not Use a Pressure Cooker?
Using a pressure cooker can save time and energy, as it cooks food faster under high pressure. However, not everyone has access to this kitchen appliance or feels comfortable using it. If that’s the case for you, don’t worry! You can still achieve similar results by following this simple stovetop method.
So, let’s get started and learn how to cook chana dal without a pressure cooker!
Soak the chana dal
To cook chana dal without a pressure cooker, you first need to soak the dal to soften it and reduce cooking time.
Follow these steps:
1. Measure the desired amount of chana dal: Depending on your recipe, measure the appropriate amount of chana dal that you need to cook. Take into account that the dal will soak up water and increase in volume, so adjust accordingly.
2. Rinse the chana dal: Place the measured chana dal in a colander and rinse it under running water. This helps remove any dirt or impurities present.
3. Soak the chana dal: Transfer the rinsed chana dal to a large bowl or container. Add enough water to cover the dal completely. Soak the dal for at least 2 hours, or overnight for the best results. The longer you soak, the softer the dal will become.
4. Add salt (optional): If desired, you can add a pinch of salt to the soaking water. This can enhance the flavor of the chana dal.
Tip: Some people also add a teaspoon of baking soda to the soaking water to help soften the dal further, although this step is optional.
After the chana dal has soaked for the desired time, you can proceed to cook it using your preferred method, such as cooking on the stovetop or in a slow cooker.
Rinse and drain the soaked dal
Before cooking chana dal without a pressure cooker, it is important to soak and rinse the dal to remove any impurities and reduce cooking time. Soak the chana dal in water for at least 2-3 hours or overnight for best results. This will help soften the dal and make it easier to cook.
After soaking, rinse the dal under running water until the water runs clear. This will remove any grit or dirt that may be present. Use a colander or strainer to drain the excess water from the soaked dal.
This step is crucial as it helps in removing any unwanted particles and allows for faster and more even cooking of the dal. Skipping this step may result in longer cooking times and unevenly cooked dal.
Make sure to give the dal a final rinse and drain it well before cooking.
Cook the dal in a regular pot
If you don’t have a pressure cooker, you can still cook chana dal in a regular pot. Here’s how:
Step 1: Rinse the chana dal under cold water until the water runs clear. This helps remove any impurities and excess starch.
Step 2: In a regular pot, add the rinsed dal and add about double the amount of water. For example, if you’re using 1 cup of chana dal, add 2 cups of water.
Step 3: Add any desired spices or seasonings to the pot. You can add salt, turmeric, cumin, or any other spices that you like. Stir to combine.
Step 4: Place the pot on the stovetop over medium heat and bring the water to a boil. Once boiling, reduce the heat to low and cover the pot with a lid.
Step 5: Let the chana dal simmer on low heat for about 25-30 minutes, or until the dal is tender and cooked through. Stir occasionally to prevent sticking.
Step 6: Once the dal is cooked, turn off the heat and let it rest for a few minutes before serving. You can garnish with fresh cilantro or serve with rice or flatbread.
Season the dal with spices
Once the chana dal is cooked and soft, it’s time to season it with a blend of aromatic spices to enhance its flavor:
1. Heat a tablespoon of oil or ghee in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds until they release their fragrance.
3. Stir in minced ginger, garlic, and green chilies. Sauté them for a minute until they become aromatic.
4. Add finely chopped onions and sauté until they turn translucent.
5. Add the remaining spices such as turmeric powder, red chili powder, and coriander powder. Stir well to coat the onions and spices evenly.
6. Pour in tomato puree or freshly chopped tomatoes and cook until they soften.
7. Finally, add the cooked chana dal along with its cooking liquid (if any) and mix everything together.
8. Season with salt according to your taste and let the dal simmer for a few more minutes for the flavors to meld together.
9. Garnish with freshly chopped cilantro leaves before serving.
Your chana dal is now perfectly seasoned and ready to be enjoyed as a delicious and nutritious meal.
Simmer the dal until tender
After soaking the chana dal, drain off the water and rinse it well. In a deep pot, add the rinsed dal along with fresh water. It is recommended to soak the dal for at least 30 minutes before simmering.
Bring the dal to a boil over medium-high heat, then reduce the heat to low and let it simmer. Skim off any foam that forms on the surface during simmering. Cover the pot partly with a lid to allow steam to escape. This helps in cooking the dal evenly and prevents overflow.
Simmer the dal for about 1 hour or until it is tender. Check the dal for doneness by pressing it between your fingers or by tasting a small amount. The dal should be soft and easily mashable, but not mushy.
If the dal is still not tender after 1 hour, continue simmering and checking every 5 minutes until it reaches the desired consistency. Be patient as it may take longer depending on the freshness of the dal.
Once the dal is tender, remove it from the heat and keep it covered for a few minutes. This allows the dal to absorb any excess liquid, making it thicker and more flavorful.
Garnish and serve the cooked chana dal
Once the chana dal is cooked without a pressure cooker, it’s time to give it some finishing touches before serving. Here are some suggestions for garnishing:
1. Tempering: Heat a tablespoon of ghee or oil in a small pan. Add some mustard seeds, cumin seeds, and dried red chili. Allow the seeds to splutter. Once they do, add a pinch of asafoetida and curry leaves. Pour this tempering over the cooked dal to enhance its flavors.
2. Fresh herbs: Finely chop some fresh coriander leaves (cilantro) and mint leaves. Sprinkle these on top of the dal to give it a refreshing taste and aroma.
3. Lemon juice: Squeeze some fresh lemon juice over the dal for a tangy twist. This will uplift the flavors and add a zesty touch to the dish.
4. Sliced onions: Thinly slice some onions and soak them in cold water for a few minutes. Drain the water and sprinkle the onion slices on top of the dal to add a mild crunch and a hint of sweetness.
Remember, these garnishing suggestions are just options, and you can choose to add or skip any based on your preferences.
Once you have garnished the cooked chana dal, it is now ready to be served hot with steamed rice, roti, or any bread of your choice. Enjoy this wholesome and nutritious lentil dish!
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