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Dhuli Moong or Yellow Split Mung without skin
- excellent for spa food or for people who want to have a cleansing diet or diet for yoga
and meditation
Ingredients:
1 cup dhuli (Moong dal washed) Moong Daal
4 1/2 cups water
3 tbs. pure ghee (clarified butter) or oil to fry onions
1/2 tsp. Haldi
1/2 tsp. Cumin
1 onion finely chopped
1 fresh chopped tomato
4 cloves garlic crushed
1/2 tsp. ginger paste
1/2 bunch chopped cilantro
2 green chilies finely chopped
Method:
1.Wash dal. In a pressure cooker mix dal, water, salt, haldi (turmeric powder) and chili
powder.
2.Cook the dal till 3 whistles. Do not take the steam out.
3.Take Ghee(clarified butter) in a small pan and fry cumin.
4.Mix onions and keep frying till they turn light gold. Now add ginger, garlic and the
remaining ingredients.
5.Once garlic starts smelling, add tomato and cilantro. Cook until the mixture becomes a
smooth paste.
6.Add garam masala and pour this mixture on dal. Stir and serve hot.
Cholar dal - A preparation
of Bengal Gram dal & spices
Ingredients:
1 cup Bengal gram dal
1/4 teaspoon Turmeric powder
2 finely chopped Green chilies
1 tsp. cumin powder
1 no. Bay leaf
2 nos. Red chilies
5 nos. Cardamoms (green)
2 pieces Cinnamon
2 nos. Cloves
1/4 teaspoon Onion seeds
1/2 teaspoon Garam masala
2 tbsp. Ghee (clarified butter)
Serve with
Serve hot with steamed rice.
Method:
1.Soak the dal overnight in 4 cups of water. Boil the dal with water, turmeric and green
chili till completely tender (not dissolve completely).
2.Heat oil in a deep bottomed pan, add the bay leaf and red chili. Fry until the chili
changes color. Add the cardamoms, cinnamon and cloves. Fry for 5-7 seconds.
3.Now add the onion seeds and fry for a few more seconds, stirring constantly. Pour the
dal into this mixture. Simmer for 5 minutes. Add the garam masala powder, salt and cumin
powder.
4.Cook on a low flame for one minute. Remove from heat and cool slightly.
5.Garnish with lemon wedges or coriander leaves or green chilies and Ghee (clarified
butter)
Mixed Dal with Veggies - A tri combination of
whole Moong, Channa Dal and Whole Masoor Dal with veggies.
Ingredients:
2 tbsp. whole moong
2 tbsp. gram (chana dal)
1 tbsp. whole masoor
1 cup seasonal veggies diced
6-7 small whole onions
2 sliced onions
2 large chopped tomatoes
3 tsp. oil
Salt according to taste
For decoration:
1 sliced tomato
1 tbsp. chopped coriander
To be grounded into a paste:
8 garlic cloves
8 red chilies
2 tsp. coriander seeds
2 tsp. cumin seeds
1/2 tsp. ginger
Method:
1.Soak the moong (yellow dal), gram and masoor (split red lentils) dal in water for at
least 6 hours.
2.Drain and allow to sprout for 12 hours.
3.Add 2 cups of water and cook in a pressure cooker.
4.Cut the cauliflower into big pieces and boil with the whole onions.
5.Heat the oil and fry the sliced onions for 3 minutes. Add the grounded paste and fry
again for 5 minutes.
6.Add the soaked pulses and cook for a few minutes.
7.Add the cauliflower, whole onions, tomatoes and salt and cook for at least 10 minutes.
8.Serve hot decorated with tomato slices and chopped coriander.
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with dals
Masala Dal - A combination of four lentils
makes this lentil special.
Ingredients:
1/2 cup moong (yellow dal) dal
1/2 cup masoor (split red lentils) dal
1/2 cup black gram dal
1/2 cup toovar (yellow lentil/ pulse) dal
3 onions, grated
2 tomatoes, chopped
1 tsp. Coriander powder,1 tsp. Garam masala
3 tbsp. ghee (clarified butter) or oil
Salt and red chili according to taste
For garnishing:
Chopped coriander
Method:
1.Wash all the dals together.
2.Add 4 teacups of water and cook until done in a pressure cooker.
3.Heat the oil and fry the onions till light pink in color.
4.Add the tomatoes and cook again for 5 minutes.
5.Add the cooked dals, coriander powder, garam masala , red chilies and salt. Cook for 10
minutes.
6.Garnish with coriander. Serve hot.
Dal with Spinach
Enriched dal with proteins
Ingredients:
3/4 cup moong (Yellow dal) dal or masoor(split red lentils) dal
1 chopped onion
1 tsp. cumin seeds
1 cup chopped spinach
2 tsp. amchur9mango powder) powder
1 chopped tomato
1/2 tsp. turmeric powder
4 tsp. oil
Salt according to taste
To be ground into a paste:
6 cloves garlic
3 green chilies
1/2 tsp. ginger
Method:
1.Cook the dal in 3 cups of water.
2.Heat the oil, add the onion and cumin seeds and fry for 2 minutes.
3.Add the cooked dal, the spinach, amchur (mango powder) powder, tomato, turmeric powder,
paste and salt.
4.Boil for 5 minutes. Serve hot.
Sukhi Dal
Dry Flavored dal
Ingredients:
1 cup brad (moong dal washed) dal
1 cup onions, sliced
1 tbsp. coriander finely chopped
1 stick cinnamon
2-3 cardamoms
2 cloves1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
Salt according to taste
1 tsp. lemon juice
2 tbsp. oil
Serve with
Serve hot with rice, or paratha and a gravy vegetable.
Method:
1.Clean, and soak the dal for 15 minutes.
2.Boil in the pressure cooker with 5 cups water, adding turmeric and salt.
3.Drain the water and keep it aside.
4.Heat oil in a pan and add all the spices.
5.Allow to splutter, add onions. Stir fry till light brown.
6.Add dal, lemon juice, masalas. Stir gently. Take care not to mash up dal too much.
7.Garnish with coriander.
Sambhar
South Indian preparation to be accompanied with idlis, dosas, vadas and rice.
Ingredients:
1 cup Tuvar (yellow lentils) dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania (coriander powder) powder
1 tsp. red chili powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup boiled mixed veggies
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
Salt according to taste
2 tbsp. oil
Serve with
Serve steaming hot with hot idlis, coconut chutney and dosas.
Method:
1. Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
2. Pressure cook till dal is done very soft. (Approx. 4 whistles)
3.Remove dal and beat with a whisk or churner till smooth.
4.Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
5.Chop the remaining onion and tomato to medium or fine pieces.
6.Heat oil, add seeds , curry leaves and allow to splutter.
7.Add onion, mixed veggies, tomato and stir fry for 2 minutes.
8.Add paste, and cook for further 2 minutes.
9.Add dal and bring to a boil on high.
10.Add enough water to get sambar consistency. Check and adjust masalas as required.
11.Simmer for 12-15 minutes on low, till the aroma exudes. Add chopped coriander before
serving.
Bengali Cholar dal - A
preparation of Bengal Gram dal & spices
Ingredients:
1 cup gms cholar or channa dal
1 teaspoon turmeric paste.
1/4 teaspoon chili paste.
1 tbls coriander
2 tbls cumin
1 tbls garam masala
4 -8 green chilies, slit.
Salt to taste.
1/4 coconut finely grated.
1 tbls ghee.
2 teaspoons sugar.
3 bay leaves.
Salt to taste.
Method:
1. Mix coriander & cumin seeds powder with red chili powder adding little water. Grind
ginger into a paste.
2. Add 5 cups of water into Bengal gram. Add above ground spices, ginger, salt, sugar,
green chilies and turmeric powder. Bring to boil, reduce heat and simmer till cooked but
not dissolved.
3. Slice from fresh coconut and cut into 1/4 inch cubes. Fry in butter to light brown. Add
fried coconut pieces to the boiled lentil.
4. Heat ghee or butter. Add cumin seeds, bay leaf and whole red chili and fry till
splutters and becomes light brown.
5. Pour in the boiled dal and cook in reduced heat for 6/7 minutes or till dal thickens to
medium consistency.
Sweet and Sour Bengali Mung Dal
Ingredients:
Moong dal : 1 cup
Cauliflower:1 cup ,cut into quite small florets.
Spinach : 1 bunch ( finely chopped).
Potato : 1 big ,cut into small pieces .
Sugar: 1 small teaspoon.
Salt :to taste
Bay leaves: 1 or 2
Ginger paste: 1 teaspoon
Oil : 1/2 cup
Cumin seeds: 1/2 teaspoon
Ghee : 1 teaspoon
Garam Masala : 1 teaspoon
Green chilies : a few chopped
Method:
In a pan roast the Moong dal , constantly stirring it from time to
time till dal turn a lovely golden. This has to be done quite carefully as the dal tends
to get burnt very quickly after a certain temperature. Wash the dal and boil it till its
soft but not overcooked In a deep pan add enough oil to separately deep fry the potatoes
and cauliflower Fry till well cooked but not too soft. Remove and set aside. Please remove
all the debris if any from the oil and add in Bay leaves with Cumin seed Toss in chili
pieces and ginger paste. Fry for a minute or so. Add the fried vegetables, spinach and the
dal. Add sugar and salt. Bring the dal to a boil. Add in Garam masala and ghee. This is
well enjoyed with fried Egg Plant and hot white rice.
Musur dal Bengali Style
Panch Phanon Mix, also known as Indian Five Spice (do not substitute
Chinese Five Spice!) We have this spice blend in our store
Ingredients:
1 1/2 C red lentils
3 1/2 C water
6 green hot chilies minced
1/4 t turmeric, or more to taste
1 1/2 t salt
4 T ghee, butter or vegetable oil
1 C minced onions
1 C chopped tomatoes
1 T grated fresh ginger
2 T ghee or vegetable oil
1 T panch poran mix
4 dried small red chilies
1-3 cloves garlic
Method:
There are three basic steps to this recipe: cooking the lentils in water,
making a tomato/onion/ginger mush, and making a spiced oil.
1. Rinse lentils well, add water, serrano chilies, turmeric and salt.
Bring carefully to boil and cook over low to medium heat, partially
covered, for 25 minutes. Cover and cook another 10 minutes. Adjust
salt.
2. While lentils are cooking, cook onions in a frying pan in the oil until
they are golden brown (approximately 10 minutes), stirring constantly.
Add tomatoes and ginger and continue cooking until the tomatoes
decompose into a delicious and fragrant mush (approximately 8 minutes.)
Stir constantly so that tomato mixture doesn't stick. Turn heat to low
if necessary.
3. Scrape out this mush into the lentils and stir it in. Let lentils sit
while you make the spiced oil.
4. Do a quick rinse of the frying pan, without soap, and dry thoroughly.
Add the remaining 2T oil and heat over medium high heat. When oil is
hot add panch phanon mix and heat until the seeds begin to pop, about 15
seconds. Add red chilies and fry for another 15 seconds, until they
turn a little darker. Turn off heat and add the crushed garlic and let
sizzle for about 30 seconds. Stir this mixture into the lentil/tomato
mixture and serve with rice. Adjust salt.
Bhaja Muger Dal
Ingredients:
Yellow split moong beans:50 gms
Turmeric:1/2 tsp
Green chiles:2 nos seeded & minced
Salt to taste
Sugar: 1 tsp
Cumin powder
Coriander powder
Vegetable oil
Bay leaf:2 nos
Ginger paste: 1 tsp
Ghee: 2 tsp
Method:
Roast the moong dal for 8 to 10 minutes. The dal will acquire a lighter color & emit a
nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash
if desired. Bring water to a boil & stir in the dal along with the turmeric &
whole chilies. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking
Narkel Cholar Dal from Bengal
Ingredients:
Yellow split grams: 200 gms.
Bay leaf: 2/3 nos
Cloves: 2 nos.
Green cardamom: 2 nos.
Cinnamon: 1".
Cumin seeds: 1/2tsp.
Ghee: 2tbsp.
Green chilli: 2.
Turmeric powder: 1/2tsp.
Chopped & fried coconut: 2tbsp.
Sugar: 1 tsp.
Salt to taste.
Method:
Boil chana dal with turmeric powder & garam masala till dal is soft. Heat ghee in a
pan, add bay leaf, cumin seeds & green chilies. Add boiled dal & water. Add salt,
sugar, and ghee boil for 2 minutes. Garnish with coconut.
Maharashtrian Aamati Sweet and Sour plain Dal
Ingredients:
1/2 cup toor dal
1 medium sized onion,
1 tomato,
3 green chilies,
2 teaspoon Maharashtrian goda masala or garam masala,
1 teaspoon turmeric powder,
1/4 teaspoon asafoetida (hing),
1 teaspoon mustard seeds,
1 small piece jaggery or 1 teaspoon sugar
coriander leaves
salt to taste
Method:
1. Pressure cook dal till soft. Remove from the cooker and mash it.
2. Chop onions into vertical thin pieces. Chop tomato and chilies. Or give vertical slits
to the chilies instead of chopping them.
3. Heat 2 teaspoon oil in a pan. Add mustard seeds. As they pop up, add asafoetida,
turmeric powder and onion pieces and chilies. Fry for sometime or till the onion turns
light brown. Add chopped tomato pieces and fry again till tomato pieces turn soft. Add
mashed dal and 1 cup water. Stir.
4. Cook on high heat and when bubbles rise up on the top, turn the heat to medium. Add
salt, jaggery and goda masala. Mix well and simmer.
5. Remove Aamati from the heat and decorate with coriander leaves. Serve with plain rice,
pulao, or chapatis.
Maharashtrian Aamati Sweet and Sour (dal)- with coconut
Ingredients:
1/2 cup toor dal
1 medium sized onion,
1 teaspoon tamarind pulp,
3-4 green chilies,
curry leaves,
2 teaspoon Maharashtrian goda masala,
1 teaspoon turmeric powder,
1/4 teaspoon asafoetida (hing),
1 teaspoon mustard seeds or cumin seeds,
1 small piece jaggery or 1 teaspoon sugar
grated fresh or dry coconut,
coriander leaves,
salt to taste
Method:
1. Pressure cook dal till soft. Remove from the cooker and mash it.
2. Chop onions into vertical thin pieces. Chop chilies.
3. Heat 2 teaspoon oil in a pan. Add mustard seeds or cumin seeds. When they pop up, add
asafoetida, turmeric powder curry leaves, and onion pieces and chilies. Fry for sometime
or till the onion turns light brown. Add mashed dal and 1 cup water. Stir.
4. Cook on high heat and when bubbles rise up on the top, turn the heat to medium. Add
salt, jaggery, goda masala, tamarind pulp and coconut. Mix well and simmer.
5. Decorate with coriander leaves. Serve with plain rice, pulao, or chapatis.
Vangi Dal - Dal with Chinese Eggplant from Maharashtra
Ingredients:
serves 4 people.
1 cup toor dal,
eggplant,
4 green chilies,
8 curry leaves,
tamarind paste or 2 nos. kokum (amsul),
2 tbsp dry/desiccated shredded coconut,
1 tsp cumin seeds,
2 tsp coriander seeds,
chopped coriander leaves (cilantro),
1 tsp turmeric powder,
1/2 tsp asafoetida,
salt and jaggary/sugar to taste.
1 tbsp oil.
Method:
1. Wash dal twice. Add 1/2 tsp turmeric powder, asafoetida, 1/2 tsp oil and water to the
dal. Pressure cook it until soft and mushy.
2. Mash dal and keep aside.
3. Chop the eggplant into small cubes and rub some salt to the pieces. Soak them in water
for 10 minutes. Drain and set aside.
5. Heat a pan. Add coriander seeds, coconut and toast them over medium heat until light
brown. Lastly add cumin seeds and just toss once (since cumin seeds turn brown quicker
than coconut, they should be added later). Remove and grind into a fine paste.
6. Chop chilies and coriander leaves.
7. Again, heat oil in a pan. Once the oil is hot, let the mustard seeds sizzle. Add
asafoetida, 1/2 tsp turmeric powder and curry leaves and chopped chilies. Add eggplant
pieces and fry until half done. Add dal and water for desired thickness. Let it boil over
hight heat.
8. Once bubbles float on top, turn the heat to medium. Add ground coconut masala, tamarind
paste or kokum and stir well. Add salt and jaggary or sugar. Simmer for another 10
minutes.
9. Top with coriander leaves and serve hot with rice or chapati.
Dal with fenugreek leaves (Dal-methi)
Ingredients
serves 4 people.
1/2 bunch of fenugreek leaves (methi),
1 cup toor dal,
2 tsp peanuts,
4 dry red chilies crushed into pieces,
1 onion,
5 small garlic cloves,
chopped coriander leaves,
2 tsp turmeric powder,
1/2 tsp asafoetida,
salt and sugar to taste.
1 tbsp oil.
Method
1. Wash dal. Wash fenugreek leaves in salt water. Chop them finely. Mix together dal,
leaves, 1 tsp oil, turmeric powder and 1 cup water. Boil them till soft.
2. Mash dal and fenugreek leaves. Keep aside.
3. Chop onion. Crush garlic cloves. Wash peanuts.
4. Heat a pan. Put 1 tbsp oil into it. Once the oil is hot, add mustard seeds. When
mustard seeds crackle, add asafoetida, red chilies and garlic cloves. Add peanuts and fry.
Add chopped onions and fry them till translucent.
5. Pour dal and fenugreek leaves mixture into the pan. Add water for desired thickness.
Bring it to a boil.
6. Add salt, sugar and simmer for 10 minutes.
7. Garnish with coriander leaves while serving.
Serve hot with chapati or rice.
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Dal with fenugreek seeds (Dal-methi varan)
Ingredients
serves 4 people.
1 cup toor dal,
1 tsp fenugreek (methi) seeds,
2-3 small garlic cloves,
4 green chilies,
1/2 tsp tamarind paste or 2 nos.kokum (amsul),
2 tbsp dry/desiccated shredded coconut,
2 tsp cumin seeds,
chopped coriander leaves,
1 tsp turmeric powder,
1/2 tsp asafoetida,
salt and jaggary/sugar to taste.
1 tbsp oil.
Method
1. Wash dal and fenugreek seeds. Add fenugreek seeds, 1/2 tsp turmeric powder, asafoetida,
1/2 tsp oil and water to the dal. Pressure cook until soft.
2. Mash dal. Keep aside.
3. Heat a pan. Add coconut and toast it over medium heat until light brown. Then add cumin
seeds and toss the mixture once. Remove and grind into a paste.
4. Chop chilies and crush the garlic cloves.
5. Heat oil in the pan. Once the oil is hot, let the mustard seeds sizzle. Add asafoetida,
1/2 tsp turmeric powder and crushed garlic cloves and chilies. Fry and add dal and water
for desired thickness. Bring it to a boil.
6. Once bubbles float on top, turn the heat to medium. Add ground coconut masala and
tamarind paste or kokum and stir well. Add salt and jaggary or sugar. Let simmer for
another 10 minutes.
7. Top with coriander leaves and serve hot with rice or chapati.
Langhar Dal served in Sikh Gurdwaras
Serves 10
Ingredients:
2 cups whole black gram (urad split with skin) soaked in water for 6 hours
2 tsps. Cummin seeds
2 tsps. turmeric powder
2 tsps. garam masala
4 onions, chopped fine
2 tbsps. ginger-garlic paste
1 cup ghee
salt to taste
Method:
Put all the ingredients (with 5 cups water) except ghee in a pressure cooker or in a slow
cooker and cook till soft and blended. Pour hot ghee and serve with hot tandoori rotis or
chapattis.
Masoor Dal with Vegetables
1 cup masoor dal
1 onion - cut into rings
1 carrot - cut into 1/2 inch pieces
¼ of a small cauliflower - cut into 1/2 inch pieces
2-3 cloves
Pinch of haldi (turmeric powder)
Oil - 2 table spoons
1 tsp. cumin
1 tsp. Dhania Powder (corriander seed powder)
1/2 tsp. Amchoor
1/4 tsp. Garam Masala
1/4 tsp. Chilli Powder
Heat oil add onions and fry till brown.
Add the vegs and cloves and cook for 2-3 mins.
Add this to the washed dal and cook with turmeric & four cups water until dal is soft
and texture is like porridge.
In another pan heat oil add cumin, coriander, mango powder and garam masala.
Remove from heat add red chilli pdr.
Add this to the dal. Add lemon juice and serve with hot rice
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with dals
Lobhia
Black eyed beans in gravy.
Ingredients
2 cups blackeyes
1 1/2 tsp. grounded coriander
3/4 tsp. grounded cumin
1/2 tsp. turmeric powder
2 tbsp. oil
1 small chopped onion
2 large cloves chopped garlic
1 tsp. chopped ginger
1/2 tsp. cumin seeds
1 medium chopped tomato
Salt according to taste
Method
1.In pot soak beans overnight in water to cover generously.
2.Next day, drain beans, put water in it and bring to boil. Add salt, coriander, cumin and
turmeric.
3.Simmer until beans are just tender, about 30 to 45 minutes.
4.Heat oil in deep pan. Add onion, garlic, ginger and cumin. Fry for 10 minutes and add
tomato.
5.Cook for another 5 minutes and add beans and the water in which it was boiled.
6.Continue to simmer, uncovered, until beans are soft but not completely dissolved.
Rajma
A favorable dish of Punjab
Ingredients
1 cup red kidney beans (rajma)
2 onions, grated
1 tsp. chili powder
3 tbsp. Oil
Salt according to taste
To be grounded into a paste:
4 cloves garlic
4 green chilies
1 tsp. ginger
500 GMS tomatoes( separately ground it)
Serve with
Goes very well with rice & vinegar onion.
Method
1.Soak the red kidney beans overnight.
2.Next day, cook in a pressure cooker for half an hour.
3.Heat the oil and fry the onions for 5 minutes. Add the grounded ginger-garlic paste and
chili powder and cook again for 3 minutes.
4.Add the tomato paste to this mixture and cook until the oil separates out.
5.Add the mixture to the boiled kidney beans.
6.Add the other spices and salt according to taste.
7.Cook again till 6 whistles or until the rajma (kidney beans) becomes thick. Serve hot.
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Pindi Chana
Rawalpindi Chana made with a tangy and tasty flavoury spices
Ingredients
14 oz./400 g Kabul (chickpeas OR Garbanzo beans) chana
A pinch of soda bicarb
5 tbsp. (75 ml) oil
1/2 tsp. cumin seeds
2 tsp/20 GMS gram flour
1/2 tsp. anardana (pomegranate) powder
2 tsp. amchur (mango powder) powder
1 tsp. chili powder
1 tsp. black salt powder
1/2 tsp. kastoori (dried fenugrrk leaves) methi powder
1 tsp. cumin powder
Salt according to taste
For the small bag:
6 black cardamom
1 stick cinnamon, powdered
4 cloves
2 tsp. ginger, crushed
1/2 tsp. tea leaves
To garnish: 2 (200 g) tomatoes, sliced 1 (50 g) onion, cut into roundels and separated
into rings 2 green chilies, slit and deseeded 3 lemons, cut into wedges 10 g ginger,
julienned, and soaked in 2 tbs. (30 ml) lemon juice
Serve with
Serve with bhatura or kulcha.
Method
1.Put all the ingredients for the bag in a small piece of muslin cloth and tie it with a
string to make a pouch.
2.Soak the Kabuli (chickpeas) chana in one liter of water , add soda bi- carb to it and
leave it overnight.
3.Next day boil in a cooker for half an hour. Remove, drain and keep aside.
4.Now heat the oil in a kadhai, add cumin seeds, stir over medium heat until it begins to
crackle.
5.Add gram flour and stir-fry until it emits its unique aroma.
6.Then add the remaining ingredients. Stir for a minute.
7.Add the cooked chana and stir until well mixed.
8.Remove to a serving dish, garnish with tomato slices, onion rings, green chilies, lemon
and ginger.
Chole from Punjab - Garbanzo Curry
Ingredients
2 cups Chole or garbanzo beans
1 large chopped onion
1 chopped tomato
2 chopped green chilies
1tsp. Chopped ginger
4 tsp. lemon juice
A pinch of black pepper1 crushed black cardamom
1 crushed stick cinnamon
2 crushed cloves
1 tbs. pomegranate seed powder
I/2 tsp. mango powder
1 tsp. ground roasted cumin
1 tbsp. chopped cilantro
4 tbs. Oil
Salt & chili powder according to taste
Serve with
Goes well with bhatura and lachha wale pyaaz ( onion)
Method
1.Soak chole (chickpeas) overnight.
2.Add water, salt, chili powder and pressure cook on medium heat.
3.In a separate pan, heat oil and add all the dry ingredients. Allow it to sputter.
4.Now add onion and cook until it turns brown now add tomatoes to it & make a thick
paste.
5.Pour this seasoning/masala on boiled chana, add lemon juice & stir.
6.Garnish the chana with sliced onions, tomatoes, ginger, green chilies and cilantro.
Chana Dali or Channa Lentil Recipe from Orissa
Ingredients
Serves 4
1 cup Split Bengal gram (chana dal)
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Sugar
2 tbsps Coconut (scraped)
1 Black cardamom
1 inch stick Cinnamon
2 Cloves
1/4 tsp Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Black pepper powder
1 tsp Ghee
1 tsp Paanch phoron
1 tbsp Fresh cilantro leaves (chopped)
Lime juice to taste
Method
Boil the dal with salt, turmeric powder and sugar till it is completely cooked. Grind
coconut, black cardamom, cinnamon, cloves, cumin seeds, coriander seeds to a fine paste.
Add this paste into the dal with very little water and black pepper powder. Cover and
simmer for twenty to twenty five minutes.In a small pan, heat ghee and add paanch phoron.
Fry till the seeds start crackling and then pour into the dal. Add lime juice to taste.
Simmer for two minutes. Garnish with cilantro leaves. Serve hot with rice or Indian flat
bread. |
