Chana Dhal

Lentil with Chickpeas
Ingredients
Bengal gram dal - 250 grams
Turmeric powder - 1 teaspoon
Onion chopped - 1
Small pieces of ginger, ground- 2
Red chillies - 2 to 3
Salt - 2 1/2 teaspoon
Panch phoran - 1 teaspoon
Sugar - 1 teaspoon
Bay leaves - 2
Ghee or oil - 2 tablespoons
Method:
Clean and wash dal. Soak in water for ten minutes. Drain dal but do not discard water. Boil it. It should be about 3 1/2 pints. Heat 1 tablespoon ghee. Saute onions. Add ginger, dal, salt, turmeric powder and cook for 2 to 3 minutes, stirring. Add boiling water, bay leaves and sugar and stand a long handled spoon or karchi in it. Partially cover with a lid. The spoon prevents the dal water from boiling over. Add more hot water if required. Cook till tender and mushy. In the remaining ghee fry ‘panch phoran’ and the red chillies until they splutter. Add to the cooked dal and garnish with coriander leaves, if desired. check seasoning.

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Tagged as: chana, channa, chena, chenna, chick, Curry, dal, dhal, dish, fry, gravy, kuruma, kuzhambhu, lentil, masala, pea, Peas, side, sundal, Tiffin, vegetable