CHANA DAL MASALA
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| CHANA DAL MASALA |
If there is a dish my husband would fall head over heels then it is this Chana Dal Masala. Even a small leftover amount would catch his eye and he would say, save it for me I will have it along with rice/roti the next day. He loves curries and dishes prepared with Dhals, least to mention his love for Paruppu Pradhaman. His favourite being Paruppu Thalichathu a simple curry prepared with tuvar dhal. Everyone in the family likes the dish right from my husband, his Grandfather, his Father and our Son all are fanatically in love for this dish. I always call it as a heirloom dish inherited and inhibited within the family. And I say that it shows that you all truly belong to the same bloodline just from the liking for this Paruppu Thalichathu.
This wonderful Chana Dal Masala is a spicy curry prepared with Chana Dal/Bengal Gram Dhal. This is one of the recipes prepared on a daily basis which goes along well with both Roti & Rice. Soft and nutty Bengal Gram Dhal in a gloriously aromatic spicy Curry is not only a tasty side dish but also a complete comfort and nutritious food.
Cuisine : North Indian
Course : Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3-4
Author : SM
Preparation Time : 5 -10 Minutes
Soaking Time : 15 -30 Minutes
Cooking Time : 15-20 Minutes
INGREDIENTS :
Chana Dhal/Bengal Gram Dhal - 1 Cup
Water - 3 Cups
To Season :
Oil - 2-3 Tbspn
Asafoetida Powder - a Pinch
Cumin Seeds - 1 Tspn
To Saute :
Onions - 1 No.(Big)
Tomato - 1 No(Medium Sized)
Garlic - 4-5 Cloves
Ginger - a Small Piece
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tbspn
Coriander Powder - 1 Tbspn
Garam Masala Powder - 1/2 Tspn
Cumin Powder - 1/2 Tspn
Amchoor Powder(Dried Mango Powder) - 1/2 Tspn(Optional)
Kasuri Methi(Dried Fenugreek Leaves) - 2 Tbspn
Ghee - 1 Tbspn
Salt - To Taste
For Garnishing :
Coriander Leaves - Few
Mint Leaves - Few
Mint Leaves - Few
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METHOD:
- Clean, Wash and Soak Bengal Gram Dhal in ample of water for about 20-30 Minutes.
- Discard the water used for soaking the Dhal.
- Add 3 Cups of water and cook the Bengal Gram Dhal until soft.
- Heat Oil in a pan, splutter Cumin seeds on a very low flame.
- Immediately add Asafoetida powder and give a quick stir.
- Saute finely chopped Onions, along with Garlic cloves, Ginger and Green Chillies, until onions, turn translucent.
- Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder and fry on a low flame until the raw flavour goes.
- Add finely chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
- Add Kasuri Methi to the above Masala and mix well.
- Pour in the cooked Bengal Gram Dhal to the masala along with a dash of Salt and Amchoor Powder.
- Add water if necessary at this stage.
- Leave the Chana Dal Masala on a low flame until you get the desired consistency.
- Garnish Chan Dal Masala with finely chopped Coriander Leaves and serve hot with a drizzle of Ghee.
- Goes well with Chapatis, Rotis, Parathas, Naans, Kulchas and Pulkas and with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,
NOTES :
- Can use any variety of Dhal and prepare the same recipe.
- Soaking Bengal Gram Dhal makes cooking faster.
- If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking.
- Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
- Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
- Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish.
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