Mangat Ram Dal Mill Pvt.Ltd. are leading manufacturers and suppliers of pulses. Manufactures & Suppliers of Arhar Dal,Pulses,manufacturers of pulses,Pulses manufacturers, Pulses suppliers, Pulses manufacturer, Pulses exporters, Pulses manufacturing companies, Pulses traders, Pulses wholesalers and Pulses producers, Urad Chilka, Urad Sabut, Safed Matar, Urad Dhuli, Moong Dhuli, Desi Chana, Kabuli Chana, Lal Rajma, Safed Lobia, Rajma Chitra, Moong Chilka, Moong Sabut, Masoor Sabut, Masoor Dhuli Dal and Chana Dal.

Our Recipes

Fried Rice

Preparation :- Chana Dal

To make Chana Dal:

  • Pick and rinse the chana dal well in running water. soak the dal in enough water for an hour.
  • Drain the lentils and add them to the pressure cooker along with turmeric powder. add 2.5 to 3 cups water and stir well.
  • On a high flame, pressure cook the lentils for 7 to 8 whistles or more, till the dal is softened and well cooked. keep the cooked chana dal aside.
  • In another pan, heat oil or ghee.
  • Then add the garlic and fry till they become light brown.
  • Now add the onions and fry till they get golden.
  • Now add the tomatoes, ginger and green chili.
  • Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
  • Saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
  • Add the kasoori methi and stir.
  • Stir and simmer the dal for 6-8 minutes till you get medium consistency of the dal. the dal is neither thick nor thin.
  • Garnish chana dal with chopped coriander leaves.
  • Serve the chana dal hot with some basmati rice or rotis or bread.


Ingredients For Chana Dal:

  • ¾ cup chana dal/bengal gram
  • 2.5 to 3 cups water
  • ¼ tsp turmeric/haldi
  • For tempering the chana dal:

  • 2 medium sized tomatoes, chopped
  • ½ cup finely chopped onions
  • 1 inch ginger/adrak, finely chopped
  • 4-5 garlic, finely chopped
  • 1 green chili/hari mirch, chopped
  • ¾ tsp cumin seeds/jeera
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp turmeric powder/haldi
  • 1 tsp coriander powder/dhania powder
  • ½ tsp garam masala powder
  • ½ tsp dry mango powder/amchur powder or add as required
  • 1 tsp kasoori methi/dry methi leaves
  • About pinch of asafoetida/hing
  • 2 tbsp oil or ghee
  • salt as required
  • A few coriander/cilantro leaves for mixing towards the end or garnishing

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