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Bengali chana dal
Method
- Soak dal in water for three hours.
- Pressure cook till soft but separate. Add ginger, turmeric, green and red chillies, amchur, sugar, coconut pieces and salt to taste.
- Add water if needed and simmer till blended and chillies are cooked. Set aside.
- Heat oil and fry cumin seeds, mustard, fenugreek seeds, onion seeds, aniseeds, pepper and bay leaves.
- When just brown, pour over the dal.
- Serve hot with puris.
Ingredients:
1 cup chana dal
8 red chillies
2 tsp. sugar
3 green chillies
3 tbsp. oil
1/2 tsp. each mustard seeds, cumin seeds, aniseeds, fenugreek seeds and onion seeds
1 tsp. turmeric powder
1/2 tsp. ground ginger
1 tsp. amchur
1/2 cup slices of fried fry coconut (copra)
5 peppercorns
2 bay leaves
Salt to taste
1 cup chana dal
8 red chillies
2 tsp. sugar
3 green chillies
3 tbsp. oil
1/2 tsp. each mustard seeds, cumin seeds, aniseeds, fenugreek seeds and onion seeds
1 tsp. turmeric powder
1/2 tsp. ground ginger
1 tsp. amchur
1/2 cup slices of fried fry coconut (copra)
5 peppercorns
2 bay leaves
Salt to taste
RECIPES BY REHANA KHAMBATY
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