Chane Ki Dal Recipe - A spicy split bengal gram preparation

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal)(चने की दाल),

Cuisine : Uttar Pradesh

Course : Dals and Kadhis

Chane Ki Dal

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Chane Ki Dal checkout Cholar Dal , Cholar Dal , Sindhi Dal , Ambe Dal . You can also find more Dals and Kadhis recipes like Methi Palak Dal, Kadala Curry, Keoti Dal, Tidali Dal. Or try out these recipes from Uttar Pradesh Cuisine like Morawla, Low Cal Rajma Galouti Kababs, Masaledar Kaddu, Jamun Panna.

Chane Ki Dal Recipe - how to make Chane Ki Dal

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Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Split Bengal gram (chana dal) 1 cup

  • Ginger 3/4 inch piece

  • Onion 1 medium

  • Fresh mint leaves a few sprigs

  • Salt to taste

  • Turmeric powder 3/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Pure ghee 3 tablespoons

  • Fennel seeds (saunf) 1 teaspoon

  • Cloves 2

  • Asafoetida a pinch

Method

Step 1

Wash and soak the dal in two cups of water for an hour. Drain. Peel, wash and crush ginger. Peel, wash and chop onion. Clean, wash and chop mint leaves.

Step 2

Add two cups of water, salt and turmeric powder to the dal and cook till done taking care that grains remain separate. Add crushed ginger, cumin seeds, dry ginger powder and two cups of hot water and simmer on low heat for five minutes.

Step 3

Adjust salt. Heat ghee in a pan, add onion and sauté till lightly browned. Add fennel seeds, cloves and asafoetida and add the tempering to the cooked dal.

Step 4

Stir. Garnish with mint leaves and serve hot.

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