Hyderabadi Fry Daal Channa
Description
A flavorful, dry-style Hyderabadi and dhaba-style chana dal featuring tender yet firmly held split Bengal gram lentils cooked in a rich, well-roasted tomato-onion masala, garnished with fennel seeds (saunf) and fresh herbs.
Ingredients
Instructions
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Boil the chana dal in water until tender and cooked through, ensuring the grains remain firm and distinct without turning into a mush.
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Heat cooking oil or ghee in a pan, add sliced onions and cumin seeds, and sauté until golden brown.
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Stir in the ginger-garlic paste and cook until fragrant.
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Add chopped tomatoes, red chilli powder, turmeric powder, coriander powder, and salt, adding a little splash of water and roasting the masala well for 10-12 minutes until oil separates.
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Incorporate the secret pinch of saunf (fennel seeds) into the masala for signature Hyderabadi fragrance.
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Add the boiled chana dal into the roasted masala very gently, tossing with a light hand so the soft lentils don't break.
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Simmer on medium heat for 2-3 minutes so the dal absorbs all the rich spices and flavors.
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Sprinkle garam masala powder, fresh coriander leaves, sliced green chillies, and a squeeze of lemon juice over the top.
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Serve hot with tandoori roti or naan!
Note
Boil the chana dal so it is fully cooked but still holds its shape ("dana firm") to maintain the authentic dry dhaba-style texture.
Adding a touch of fennel seeds (saunf) gives this Hyderabadi fry dal its distinct and irresistible aroma.
hyderabadi fry daal channa, dhaba style chana dal, dry chana dal recipe, pakistani dal recipe, cooked by sabeen