Chana Dal is inspired by Hyderabadi haleem which is quite complicated to make but no doubt the results are outstanding. On the other hand Chana Dal is very simple to make and unlike haleem, it requires few ingredients.
The lentils used here are yellow split peas which can also be replaced with any other lentils but the real taste comes with the split peas because of its bigger size then the other lentils.
Prep Time – 10 Minutes
Cook Time – 40 Minutes
Yield – 5
Difficulty Level – Easy
- 1 cup split peas (washed and soaked)
- 1½ cup beef mince
- 1 large onion (thinly sliced)
- 4 tomatoes (chopped)
- 1 teaspoon garlic paste
- 1 inch ginger piece (peeled and grated)
- Salt as needed
- ¼ teaspoon black pepper
- 1 teaspoon red chili powder
- 1 teaspoon dried coriander powder
- 1 teaspoon cumin seeds
- ¼ teaspoon garam masala
- 1 bay leaf
- 1 black clove
- 2 tablespoon vegetable oil
- Water as needed
- 2 tablespoons lemon juice
- 2 tablespoon chopped parsley
- 2 green chilies (chopped)
- Heat oil in a pan and add onion, sauté for 5 minute or until translucent then add bay leaf and garlic paste. Again sauté for 1 more minute then add red chili powder, coriander, cumin seeds, black cardamom, salt and black pepper, cook for few seconds until the spices are roasted or aromatic.
- Add beef mince and cook for about 5 minutes with constant stirring at medium high heat. Now add tomatoes, cover the lid and simmer for about 7 to 8 minutes or until the tomatoes are tender enough to smash.
- Uncover the pan and mash the tomatoes until puree.
- In the meanwhile take water in a pressure cooker and add split peas, cook for about 5 to 8 minutes after whistling or until the split peas are tender. Set the cooker aside for 5 minutes before opening the lid or if you are in hurry, simply put it under cold running water and then you can open it immediately.
- Uncover the cooker, drain out the water and take out the split peas in a colander.
- Now add the boiled split peas in the beef mixture and add green chilies and lemon juice and again cook for about 5 to 6 minutes at high. Add little water if you like it gravy.
- Finally add garam masala, grated ginger and chopped parsley and take out in a serving dish, serve with hot naans and enjoy.