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Bengali chana dal

Bengali chana dal is a popular Indian Main
Author :
Category :
Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Shallow Fry
Difficulty :
Hard
Servings :
Serves 4
RATINGs :

Ingredients

1 cup - Channa 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 - aaamchur

1/2 cup - slices of fried fry Coconut (copra)

5 peppercorns

2 Bay Leaves

Salt to taste.

Method

  1. Soak dal in water for three hours.
  2. Pressure cook till soft but separate. Add ginger, turmeric, green and red chillies, amchur, sugar, coconut pieces and salt to taste.
  3. Add water if needed and allow it to simmer till everything blends and chillies are cooked. Set aside.
  4. Heat oil and fry cumin seeds, mustard, fenugreek seeds, onion seeds, aniseeds, pepper and bay leaves.
  5. When just brown, pour over the dal.
  6. Serve hot with puris.
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Bawarchi of the week

Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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