Chana Ki Dal Aur Karailay Recipes

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CHANA DAL (AUTHENTIC NORTH INDIAN RECIPE)



Chana Dal (Authentic North Indian Recipe) image

This chana dal fry is Punjabi style recipe of bengal gram lentils or hulled and spilt black chickpeas tempered and flavored with onions, tomatoes, herbs and spices.

Provided by Dassana Amit

Categories     Main Course

Time 1h30m

Number Of Ingredients 19

1 cup chana dal ((bengal gram or split chickpeas) - 200 grams)
2.5 to 3 cups water (for stovetop pressure cooking and 2 to 2.5 cups water for Instant Pot cooking)
¼ teaspoon turmeric powder
3 tablespoons oil (or ghee (clarified butter))
1 teaspoon cumin seeds
2 teaspoons finely chopped garlic (or 4 to 5 medium-sized garlic)
½ cup finely chopped onions
1 cup finely chopped tomatoes ( or 2 medium-sized tomatoes)
½ to 1 teaspoon finely chopped ginger (or 1 inch ginger)
½ teaspoon chopped green chilies (or serrano pepper or 1 green chilli)
½ teaspoon red chili powder
¼ teaspoon turmeric powder ((ground turmeric))
½ teaspoon Garam Masala
½ teaspoon dry mango powder ((amchur powder) or add as required * check point 4 in notes below)
1 pinch asafoetida ((hing) - optional)
1 teaspoon Coriander Powder ((ground coriander))
1 teaspoon dry fenugreek leaves ((kasuri methi) - crushed, optional)
salt (as required)
1 to 2 tablespoons chopped coriander leaves ( (cilantro))

Steps:

  • Pick and rinse the chana dal well in running water.
  • Soak the dal in enough water for an hour. Or soak in hot water (not boiling hot water) for 30 minutes.
  • Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2.5 to 3 cups water in the cooker and stir well. For Instant pot add 2 to 2.5 cups water.
  • On a high heat pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked.
  • In the instant pot, pressure cook on high mode for 10 to 12 minutes.
  • Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid. That means to let the pressure falls on its own in the cooker or instant pot.
  • Check the lentils. They should be very soft and easy to mush with the back of a spoon.
  • Cover and set aside the cooked chana dal.
  • In another pan, heat oil or ghee.
  • Add the cumin seeds first and fry for a few seconds till they splutter.
  • Then add the garlic and fry till they become light brown.
  • Now add the onions and fry till they get golden stirring often.
  • Now add the chopped tomatoes, ginger and green chili.
  • Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
  • Sauté stirring often till the tomatoes soften and the oil starts to leave the sides of the mixture.
  • Add the crushed dry fenugreek leaves (kasoori methi) and stir.
  • Pour the cooked chana dal together with its stock to the sautéed masala mixture or vice versa. Season with salt according to taste.
  • Stir and simmer the dal for 6 to 8 minutes or more till you get medium consistency of the dal. The consistency is neither thick nor thin.
  • Garnish with chopped coriander leaves.
  • Serve the chana dal hot with some basmati rice or roti or bread.

Nutrition Facts : Calories 272 kcal, Carbohydrate 34 g, Protein 8 g, Fat 12 g, SaturatedFat 1 g, Sodium 312 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving

CHANA KI DAL AUR KARAILAY



Chana Ki Dal Aur Karailay image

Make and share this Chana Ki Dal Aur Karailay recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 6h40m

Yield 3-4 serving(s)

Number Of Ingredients 7

100 g split garbanzo beans (chana dal)
4 tablespoons oil
250 g indian bitter melons
3 medium tomatoes, preferably ripe
3 onions, sliced
2 green chilies
2 tablespoons ginger garlic paste

Steps:

  • In a saucepan, combine the soaked chana dal, 1 tablespoon ginger garlic paste, turmeric powder and red chili powder. Add water; the water should cover the lentils entirely. Bring to a boil then lower to a gentle simmer for about 35-40 minutes. Add salt half-way through the cooking process (it will bring out the natural flavor of the lentils and the lentils will be more tender) and keep stirring every now and then so the lentils don't stick to the bottom of the pot. The liquid should have evaporated. Remove any liquid (if any).
  • Take the bitter gourds and peel off the skin. Cut each bitter gourd longways and de-seed them. Sprinkle salt all over the bitter gourds to cover them well with salt. Set aside for at least 3 hours.
  • now wash bitter gourd.
  • heat the oil and fry bittergourds in oil on medium heat until they turn golden.Now add sliced onions,fry bitter gourd with oil,tomatoes and green chillies in dal.
  • and simmer for another five minutes on low heat.
  • serve with roties.

Nutrition Facts : Calories 288.6, Fat 18.9, SaturatedFat 2.5, Sodium 112.2, Carbohydrate 28.2, Fiber 5, Sugar 9.5, Protein 4.7

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