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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

  1. 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 ,
  2. More the soaking time less the whistles. Cook until the dal is soft and not mushy.
  3. 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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