Thursday, July 4, 2013

Chana dhal sukhi! Pujabi type

Another Dhal Recipe for you.  This is also Punjabi type.

For four persons


Bengal gram: 200 gms
Onion big size 1 finely chopped
Tomatoes 2  finely chopped
Green chillies 2 chopped
Ginger 1/4 inch  grated (one teaspoon) or chopped
Red chillie one number
Curry Leaves  one table spoon
Asafoetida (optional)
Turmeric powder 1/4 tea spoon
Chillie powder one tea spoon
Dhania powder one teaspoon
Garam masala 1/2 tea spoon
salt to taste


Soumph(ani seeds) one teaspoon
jeera(cumin seeds) one teaspoon
dhal chini(cinnaman) one bit
cardamom (big) one
cloves one number
Tej Patha(optional)
Oil for Tempering one table spoon

For garnishing

coriander leaves finely chopped
pudina leaves finely chopped   both one table spoon.

Soak dhal for atleast 4 to 5 hours. Boil it till it become soft. Put a thick bottomed pan in the stove and pour the cooking oil. Temper with all the ingredients and add the chopped onion and fry for 2 minutes till it is golden brown. Add asafoetida and curry leaves, Red chillie whole. Add green chillies and ginger and fry for a minute and add chopped tomatoes. When the tomatoes are mashed add turmeic powder, chillie powder, dhania powder. After frying for 2 minutes add the already boiled dhal. Add the required quantity of water to make a thick consistency. Let it boil for 5 minutes and add some more water if needed. Add garam masala and remove from fire and garnish with coriander leaves and mint leaves.  Serve hot with phulka or paratha.

No comments:

Post a Comment