Chana Dal Rogha

Recipe by
Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 150g or 1 tea cup - chana dal; pre-soak it for 3 hours
  • 1/4 cup - desi ghee or butter melted or corn oil/sunflower oil
  • 1 tsp - cumin seeds (jeera)
  • 1 tsp - dhania powder
  • 2 tsp - red chilli powder or to your taste
  • 1 tsp - turmeric powder
  • 4 - medium size onions, ground to paste
  • 2 to 3 tsp - finely chopped coriander leaves
  • 1 or 2 tbsp - butter to be mixed at the final stage (optional)
  • 1 tsp - paste of ginger and garlic
  • 1 tsp - per serving desi ghee, optional
  • For garam masala: | 4 - bay leaves
  • 1 tsp - dalchini
  • 1 tsp - jeera
  • 4 - clove (laung)
  • 2 to 4 - badi and choti cardamom (elaichi), all powdered together

How to Make Chana Dal Rogha

  • Put half of the ghee in a pan.
  • When ready, put 1/2 tsp of cumin seeds in it.
  • When it splutters, put in the pre-soaked chana dal.
  • Stir cook it on medium heat till the colour changes to light brown.
  • Take this out.
  • Put the remaining ghee in the pan.
  • Put remaining cumin and coriander with bay leaves; when they splutter, add the onion paste, and stir fry on medium heat till it turns light brown.
  • Put the fried chana dal and turmeric and chilli powder, and fry for another 3 to 4 minutes.
  • Shift this to a pressure cooker.
  • Add boiling water up to 2 inches above the dal, add garlic and ginger paste, and stir it once.
  • Add salt to taste.
  • Turn down the heat; let it cook for half an hour.
  • Open the cooker when the steam has cooled, and add the powdered garam masala. Close again for 5 minutes.
  • Addition of hing (asafoetida) or coriander leaves is optional.
  • Asafoetida can be added with cumin.
  • Add finely chopped coriander leaves while serving the dish.
  • Now add butter.
  • Serve it with khatti roti (made from curd or khamiri roti), turmeric fried rice, or plain rice.
  • Ghee is a must while serving.

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