Chana Dal Mirchi Fry: Spicy Maharashtrian Side Dish Recipe
Learn to make Chana Dal Mirchi Fry, a spicy Maharashtrian side dish. A quick, delicious condiment with soaked lentils & green chillies. Perfect for meals!
Ingredients
- Chana Dal Split Chickpeas: 1 small cup (soaked for 3 hours)
- Green Chillies Non-spicy/Parrot green variety: 100g, chopped into rounds
- Spicy Green Chillies: 3 for heat, finely chopped or crushed
- Garlic: 1 whole pod peeled and crushed
- Onion: 1 medium finely chopped
- Tomato: 1 medium chopped (optional)
- Cumin Seeds Jeera: 1 tsp
- Oil: 1-2 tbsp
- Salt: To taste add slightly more than usual for preservation
- Coriander Leaves: Handful chopped
Instructions
- Prepare the Dal: Wash the Chana Dal thoroughly and soak it in water for at least 3 hours until it swells. Drain all the water completely.
- Coarse Grind: Pulse the soaked dal in a mixer to get a coarse texture (dar-dar). Do not make a fine paste; keep some chunks for crunch.
- Temper the Oil: Heat oil in a pan (preferably an iron tawa/skillet). Add cumin seeds and let them splutter.
- Sauté Aromatics: Add the chopped onion and sauté until it turns light golden.
- Add Heat: Add the crushed garlic and spicy green chillies. Sauté for 1 minute until the raw smell of garlic disappears.
- Fry the Chillies: Add the chopped non-spicy (parrot green) chillies. Fry well on medium heat for 2–3 minutes.
- Season: Add salt to taste. Mix well. (Tip: A little extra salt helps preservation.)
- Add Tomato: Add the chopped tomato and mix. (This is optional; skip if you prefer a drier version.)
- Combine Dal: Add the coarsely ground Chana Dal to the pan. Mix everything thoroughly.
- Steam Cook: Cover the pan with a lid and cook on low heat for 2 minutes. This helps the dal cook in its own steam.
- Final Touch: Open the lid, scrape any crispy bits stuck to the bottom (this "kharwad" tastes amazing), and add fresh coriander leaves. Sauté for one more minute.
- Serve: Your delicious Chana Dal Mirchi Fry is ready to serve!