Chana dal gravy
CHANA DAL GRAVY
INGREDIENTS
- Chana dal – 1 cup
- Turmeric – ¼ tsp
- Onion chopped – 1
- Tomatoes – 2 small
- Ginger garlic paste – 1 tsp.
- Cumin seeds – 1 tsp
- Chilli pwdr – 1 tsp or as per taste
- Coriander pwdr – 11/2 tsp
- Garam masala – ½ tsp OR kitchen king masala – 1 tsp
- Asafoetida – a generous pinch
- Sugar – ½ tsp
- ketchup – 1 tbsp
- Oil – 1 tbsp
- Finely chopped coriander leaves
PREPARATION
- Soak the dal for minimum 1 hr or more . Pressure cook with turmeric + salt till soft . Dont overcook and make it mushy .It should be soft and in shape ,
- More the soaking time less the whistles. Cook until the dal is soft and not mushy.
- Make a fine paste of tomato + salt + sugar + ketchup .
METHOD
Heat oil in a pan .Add jeera and let t crackle .
Add onions and stir fry till translucent.
Lower the flame and add masala powders and stir fry for few seconds .
Add the tomato paste and fry till oil separates. ..
Pour the cooked dal along with the stock and mix well .
Adjust hot water as per the consistency you want. [it thickens on cooling ]
Bring to a boil .
Simmer for 1 or 2 mins on low flame and off the flame.
Garnish with coriander leaves.
Serve with any Indian bread ,rotis or rice .
NOTES
You can also sprinkle ¼ tsp of kasoori methi pwdr.
Methi puri – https://maryzkitchen.com/methi-puri/
Matar puri –https://maryzkitchen.com/matarpuri/
CHOLAR DAL – Bengali cholar dal recipe
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