Categories
Healthy food

(180) Chana Dal( With Onion-Garlic)

Ingredients

  • ½ cup Chana Dal.
  • 2 cup water for cooking.
  • 1 tsp Salt.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients (Vaghar)
  • 2 medium size finely chopped Onions.
  • ½ tsp. Garlic paste.
  • 1 finely chopped tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 finely chopped green chilli.
  • 1 tsp. grated Ginger.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Soak Chana Dal overnight.
  2. Next morning wash thoroughly 2-3 times.
  3. Pressure cook upto 3 whistles after adding Salt, Water and Turmeric powder.
  4. Open the lid when pressure releases.
  5. Remove extra water from the dal by tilting dal pan.
  6. Please do not throw this liquid but use in adjusting consistency or kneading dough.
  7. Heat oil in nonstick pan or thick bottom pan. Add Mustard seeds and wait for crackling sound.
  8. Add Asafoetida powder, Curry leaves, chopped onions, garlic paste, salt and saute till translucent.
  9. Add chopped tomatoes and again saute till tender.
  10. Add all dry spices and Coriander leaves and Channa dal.
  11. Close the lid and simmer on slow flame for 5 minutes.
  12. Taste the dish before serving. Serve hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as you wish

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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