This one-pot cholar dal/chana Dal is something I discovered from reading a number of blogs and watching some video on youtube. Here how the recipe goes. I tried pure veg begali-style cholar Dal before, but I guess I am satisfied with recipe a lot and will continue to follow this one till I am bored enough to venture on to discover a new one. Here how it goes.
Serves 3
Ingredients
One cup channa dal (I soaked it for two hours in warm water after washing it thoroughly).
Ghee(preferably) or oil.
1 dry red chilli
1 bay leaf,
2 elaichi/green cardamom
4 cloves/lawang/laung
half inch dalchini/cinnamon
1tsp jeera
1/2 tsp mustard
one small clove of garlic
1 teaspoon of ginger paste or shredded ginger
one big onion cut into pieces
a small tomato
1/2 tsp jeera powder
1/2 tsp red chilli powder
a pinch of hing
1/4 tsp turmeric powder
one teaspoon sugar
1 green chilli
salt to taste
2-3 cups of water (depending the consistency you desire).
Method:
Take a pressure cooker, and heat one tbsp ghee. When it turns hot, throw in tej patta (bay leaf), elaichi. cloves, and break in red chilli. When smell of the spices starts to come, add 1 tsp jeera and 1/2 tsp mustard; let it splutter. Now add the garlic, and fry till it gets light brown in colour ( awesome smell), followed by ginger paste and onion. Fry till onions get pinkish tinge and raw smell of ginger is gone. Add tomato, and fry it tomato losses it water (no need of over frying anything as we will be pressure cooking). Add jeera powder, red chilli powder, pinch of hing and turmeric powder; fry for 1-2 minutes. Now add the soaked channa dal, don't add the water now, add only dal. Fry for 2 minutes. Now add the soaked water and more water, if needed. Add 1 green chilli. Cover the pressure cooker and let it cook for 10 minutes under high pressure. Then slow down the heat and let the dal simmer for another 10 minutes. Let pressure cool off on it own. Open the cover and add sugar and some juice of ginger (1/2 tsp). Serve with rice or puri or roti.
Serves 3
Ingredients
One cup channa dal (I soaked it for two hours in warm water after washing it thoroughly).
Ghee(preferably) or oil.
1 dry red chilli
1 bay leaf,
2 elaichi/green cardamom
4 cloves/lawang/laung
half inch dalchini/cinnamon
1tsp jeera
1/2 tsp mustard
one small clove of garlic
1 teaspoon of ginger paste or shredded ginger
one big onion cut into pieces
a small tomato
1/2 tsp jeera powder
1/2 tsp red chilli powder
a pinch of hing
1/4 tsp turmeric powder
one teaspoon sugar
1 green chilli
salt to taste
2-3 cups of water (depending the consistency you desire).
Method:
Take a pressure cooker, and heat one tbsp ghee. When it turns hot, throw in tej patta (bay leaf), elaichi. cloves, and break in red chilli. When smell of the spices starts to come, add 1 tsp jeera and 1/2 tsp mustard; let it splutter. Now add the garlic, and fry till it gets light brown in colour ( awesome smell), followed by ginger paste and onion. Fry till onions get pinkish tinge and raw smell of ginger is gone. Add tomato, and fry it tomato losses it water (no need of over frying anything as we will be pressure cooking). Add jeera powder, red chilli powder, pinch of hing and turmeric powder; fry for 1-2 minutes. Now add the soaked channa dal, don't add the water now, add only dal. Fry for 2 minutes. Now add the soaked water and more water, if needed. Add 1 green chilli. Cover the pressure cooker and let it cook for 10 minutes under high pressure. Then slow down the heat and let the dal simmer for another 10 minutes. Let pressure cool off on it own. Open the cover and add sugar and some juice of ginger (1/2 tsp). Serve with rice or puri or roti.
