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Food and Recipe
Rice - Daal - Roti

Chana Daal
(चना दाल)

Contributed By:
Anupriya Sinha
Anupriya Sinha, Pune


Chana daal – 1 ½ cup (soaked for 30 minutes)
Water – 4 ½ cup
Salt – as per taste
Turmeric powder – ½ tsp
Sugar – 2 tsp
Ghee – 2 tbsp
Bay leaf – 2
Green chilli – 2-3 (chopped)
Cumin seeds – ½ tsp
Green cardamom – 3-4
Cloves – 3-4
Cinnamon – 1” stick
Ginger paste – 2 tbsp
Cashewnuts – 1 tbsp (halved and fried till golden brown)
Raisins – 1 tbsp (soaked in water)
Coconut (chopped in thin small pieces) – 2 tbsp
Freshly ground garam masala – 1 tsp
Coriander leaves – as desired (finely chopped)

Method of Preparation

1. Boil soaked chana daal with water, salt and turmeric powder till done. Keep aside.

2. Heat ghee in a deep pan and fry coconut pieces and raisins till raisins swell up and coconut turns pink. Drain and keep aside, with fried cashewnuts.

3. Add bay leaves and whole spices. Fry for 5 secs.

4. Add green chilies and ginger paste. Saute for 8-10 secs.

5. Add the boiled daal to this and mix well.

6. Add some more water to get the desired consistency.

7. Add sugar, mix and bring to boil.

8. Add raisins, cashewnuts, coconut and mix.

9. Lower heat, add garam masala, mix and simmer for 10 minutes.

10. Sprinkle coriander leaves and serve hot with poori, paratha or rice.

Notes & Tips


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