Chana Dal Recipe

Chana Dal Recipe images cholar dal

There are more than forty types of legumes in India. Many Of them are sold and consumed stripped of skin and divided in half. Likewise there are infinite elaborations, depending on the type of legume and the local gastronomic customs prevailing in each zone of the Indian subcontractor. For this specific recipe, I have chosen the Chana Dal, a kind of yellow split chickpea and the traditional way of cooking in the north and eastern India.

The sweet and ravishing yellow colored cholar dal is one of the best brunch options among Bengali authentic recipes traditionally eaten during celebrations. It is usually served with puri/luchi, rice or parathas/chapatis. If you want a very fine creamy texture on the palate, you can blend it in the blender. The crisp scent of fresh coconut, the sweetness of the raisins, the fresh coriander enhanced by broken chickpeas is a perfect accompaniment with luchi or puri, and hearing them crunching under the teeth after they have been dipped in is a real pleasure.

If you do not have Chana Dal, you can substitute it with peeled lentils. You can add amchoor or dry mango powder to give a bittersweet touch, which also contributes to a particular aroma and can also be replaced by a few drops of lemon and a pinch of sugar.

The chana dal should be soaked overnight and then boiled until it is very soft.The stew can be prepared in the pan soaking the lentils previously, or in the pressure cooker without doing it. The delicious taste of the coconut and the spicy chili means that they are a comforting lentils ideal for the winter days.


Preparation Time: 30 mins
Cooking time: 60 mins
Servings: 2 servings
Calories per serving: 325 calories per 100 gms


Ingredients:

1 cup chana dal
1 tsp coriander powder
2 bay leaves
1 cup grated coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 tsp sugar
2 green chillies
1 tbsp cumin powder
1 tsp ginger paste
1 tbsp ghee
1 tbsp raisins
2 sticks of cinnamon
6 green cardamom seeds
2 tbsp clarified butter
2 tbsp raisins
2 tbsp cashews
Salt to taste
Chopped coriander to garnish on top

Recipe Method:

Rinse the lentils well until the water comes out clear and soak them in cold water overnight or soak them in hot water for half an hour.

Rinse and drain the lentils and boil with 4 cups of water in pressure cooker for 10 minutes or in medium heat in a pan for an hour. Mix in turmeric, cumin, ginger paste, coriander, and slit green chillies. Mix in salt and sugar to taste. Mix well and cook over medium heat until the water thickens slightly.

Heat up ghee in a pan. Add bay leaves, cinnamon stick, cardamom cloves. When it stops spluttering combine grated coconut and turn until brown. Then add the raisins and cashews and take a few turns. Pour over the lentils and mix well and stir till the dal attains the desired consistency. Finish with fresh coriander leaves.

Serve hot with luchi.

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