Ingredients;
Chana Dal (Split Chick Peas) - 1 cup, washed and drained
Grated Coconut - 1/4 cup
Oil - 1 tsp
Whole Garam Masala ;Dalchini (Cinnamon stick) - 1 inch piece
Badi Ilaichi (Black Cardamom) - 2
Laung (Cloves) - 4-5
Tej Patta (Dry Bay Leaves) - 2
Dry Masala Powders;
Lal Mirch (Red Chili) Powder - 1 tsp
Haldi (Turmeric Powder) -
1 tsp Salt - as per taste
For Tempering;
Ginger - 1 inch piece grated or thinly sliced
Garlic - 4-5 big cloves, minced or finely chopped
Onion - 1, finely chopped
Tomato - 1, finely chopped
Dry Red Chillies - 2-3, broken in 1 inch pieces
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Ghee (Butter) - 1 tbsp
Cilantro - finely chopped for garnishing
Preparation;
Take a heavy bottomed cooker. Cooker is best as it takes a while to cook chana dal. Take oil in it and let it be hot.Add all under "Whole Garam Masala" to it and fry till nice aroma comes.Add drained dal to it along with dry masalas and stir fry just for 2 min.Add grated coconut and mix for another min.Add about 5 cups of water and close the lid and cook for about 20 min. or till dal is well cooked (not mushy, but just well cooked). Take it out in a serving bowl.Once the dal is cooked, let's prepare the tempering.Take a non-stick pan and add ghee to it.Once the ghee is hot, add both the seeds and dry red chili pieces from the "For Tempering" section. Once the seeds start spluttering, add ginger and garlic to it and fry fry for about a min, do not let garlic burn.Add finely chopped onion to it and fry till onions are translucent.Add chopped tomato and fry for 2-3 min. don't let your tomatoes turn mushy. Now, add the tempering in the serving bowl and sprinkle cilantro on the top and immediately close the lid. This is to let the tempering flavors get in well :). Serving; Serve it hot with either any kind of pulao or nice warm pooris.
Chana Dal (Split Chick Peas) - 1 cup, washed and drained
Grated Coconut - 1/4 cup
Oil - 1 tsp
Whole Garam Masala ;Dalchini (Cinnamon stick) - 1 inch piece
Badi Ilaichi (Black Cardamom) - 2
Laung (Cloves) - 4-5
Tej Patta (Dry Bay Leaves) - 2
Dry Masala Powders;
Lal Mirch (Red Chili) Powder - 1 tsp
Haldi (Turmeric Powder) -
1 tsp Salt - as per taste
For Tempering;
Ginger - 1 inch piece grated or thinly sliced
Garlic - 4-5 big cloves, minced or finely chopped
Onion - 1, finely chopped
Tomato - 1, finely chopped
Dry Red Chillies - 2-3, broken in 1 inch pieces
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Ghee (Butter) - 1 tbsp
Cilantro - finely chopped for garnishing
Preparation;
Take a heavy bottomed cooker. Cooker is best as it takes a while to cook chana dal. Take oil in it and let it be hot.Add all under "Whole Garam Masala" to it and fry till nice aroma comes.Add drained dal to it along with dry masalas and stir fry just for 2 min.Add grated coconut and mix for another min.Add about 5 cups of water and close the lid and cook for about 20 min. or till dal is well cooked (not mushy, but just well cooked). Take it out in a serving bowl.Once the dal is cooked, let's prepare the tempering.Take a non-stick pan and add ghee to it.Once the ghee is hot, add both the seeds and dry red chili pieces from the "For Tempering" section. Once the seeds start spluttering, add ginger and garlic to it and fry fry for about a min, do not let garlic burn.Add finely chopped onion to it and fry till onions are translucent.Add chopped tomato and fry for 2-3 min. don't let your tomatoes turn mushy. Now, add the tempering in the serving bowl and sprinkle cilantro on the top and immediately close the lid. This is to let the tempering flavors get in well :). Serving; Serve it hot with either any kind of pulao or nice warm pooris.
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