Chana Dal Pyaz ki Sabzi

A humble dish with a soulful legacy, packed with protein and rooted in Rajasthan’s rich culinary traditions. Born from the land of warriors and vibrant spices, this comfort food is a hearty embrace in every bite—simple, nourishing, and deeply satisfying.

Ingredients for Chana Dal Pyaz ki Sabzi

• P Mark Kacchi Ghani Mustard Oil – 2 tbsp

• Chana Dal (Split Bengal Gram) – 1 cup (soaked for 30 mins)

• Onion – 2 large, sliced thin

• Tomato – 2 medium, chopped

• Ginger-Garlic Paste – 1 tsp

• Green Chillies – 2, slit

• Cumin Seeds – 1 tsp

• Turmeric Powder – ½ tsp

• Red Chilli Powder – 1 tsp (adjust to taste)

• Coriander Powder – 1 tsp

• Garam Masala – ½ tsp

• Salt – to taste

• Fresh Coriander – a handful, chopped

• Water – as needed
  

Method for Chana Dal Pyaz ki Sabzi

• Rinse and soak chana dal for about 30 minutes. Drain it.

• In a pressure cooker, add dal, 2 cups water, turmeric, and salt. Cook for 2–3 whistles until soft but still holds shape.

• In a kadhai, heat mustard oil until it smokes lightly, then reduce heat. Toss in cumin seeds. Once they crackle, add sliced onions. Cook on medium heat until golden and fragrant.

• Add ginger-garlic paste and green chillies. Sauté till the raw smell fades.

• Mix in red chilli powder, coriander powder, and a pinch more turmeric. Stir for 30 seconds.

• Add chopped tomatoes and cook until they soften and the oil separates from the masala.

• Add the cooked dal along with its water. Mix well, adding extra water if you prefer a thinner consistency. Simmer for 5–7 minutes.

• Sprinkle garam masala and fresh coriander. Give it a final stir and turn off the heat.

• Your Chana Dal Pyaz ki Sabzi is ready!
  

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