Chane Ki Dal Recipe
Ingredients
| Dal | 1 Cup (16 tbs), picked, washed and soaked in water for 30 min | |
| Water | 4 1⁄2 Cup (72 tbs) | |
| Ginger piece | 1 , chopped | |
| Cloves | 2 | |
| Cinnamon | 1 Inch | |
| Salt | 1 Teaspoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Ghee/Oil | 1 Tablespoon | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Onion | 1 Medium, finley chopped | |
| Tomato | 1 , chopped | |
| Green chilies | To Taste, chopped | |
| Dried fenugreek | 2 Gram | |
| Cilantro | 1 Tablespoon, finely chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 1005 Calories from Fat 167
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 10.1 g50.7%
Trans Fat 0 g
Cholesterol 40.2 mg13.4%
Sodium 2030.3 mg84.6%
Total Carbohydrates 158 g52.8%
Dietary Fiber 32.9 g131.6%
Sugars 19.1 g
Protein 55 g111%
Vitamin A 73.9% Vitamin C 68.4%
Calcium 51.8% Iron 46.2%
*Based on a 2000 Calorie diet
Directions
Put in all the water in which the dal was soaked.
Put the cooker onto high heat.
As soon as the pressure reaches maximum, i.e., the cooker whistles, turn the heat to low and continue to cook for 18 minutes.
Let the pressure reduce on its own.
Open the cooker and check that the dal is well-blended.
If you want a really smooth result, you can mash it with a wooden spinach masher.
In the small pan, put the oil or ghee.
Let it heat up.
Drop in the cumin and let it turn a few shades darker.Add the onion.
Fry it till it is light brown.
Keep stirring or it will burn.
Add the tomato, green chilli and fenugreek.
Cook till the fat separates and the tomato becomes mushy.
Pour this tempering into the dal, stir and pour into a serving bowl.
Serve, garnished with the coriander.
Chef
