Chana Dali of Puri Jagannath Temple
(from Nandini’s recipe box)
Source: http://www.monsoonspice.com/2007/08/where-mind-is-without-fear-and-head-is.html
Categories: Gravy, Side dish for Idli/Dosa, daal
Ingredients
- 11/2 cups of Chana dal
- 1/4 cup grated Coconut, fresh/frozen
- 1 inch Cinnamon Stick
- 4 Green Cardamoms (original recipe called for black cardamom)
- 3 Cloves
- 1 tsp Black Pepper seeds
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1/4 tsp Turmeric Powder
- 1/2 tsp Sugar
- Salt to taste
- For Tempering:
- 1 tsp Ghee
- 1 tsp Chari-Phutana Seeds (Cumin, Mustard, Fennel, Fenugreek)
Directions
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Wash and clean chana dal in water
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Cook this cleaned chana dal in pressure cooker with turmeric, salt and sugar for 10-15 minutes till the it’s cooked well. Cool the pressure cooker till it releases its pressure before opening the lid.
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Grind all coconut, cinnamon, cardamom, cloves, black pepper, cumin and coriander seeds to smooth paste adding little water at a time.
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Add this ground paste and ¼-½ cup of water, if needed, to the cooked dal. Simmer and cook for another 20 minutes till the dal thickens.
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Heat ghee in a tadka pan and add chari-phutna. When the spices start to pop and splutter, transfer the tempering to cooked dal and mix well.
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Serve this delicious Chana Dali with rice or roties.
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Piaj Sag Bhaja or Green/Spring Onion stir fry is another dish I couldn’t resist from trying. This simple stir fry of spring onion with diced potato in a simple tempering of punch-phutana brings out the true tastes of vegetables without any spices overpowering the fresh taste of vegetables.