Achari Chana Daal
PREPARATION 30 MINUTES
COOKING 1 HOUR
SERVE 2 PEOPLE
Ingredients
- 1 cup chana daal
- 2 tbsp ghee
- 2 tbsp oil
- 2 small onions chopped
- 1 large tomato chopped
- 1/2tsp + 1/2 tbsp ginger garlic paste
- 1/2 tsp fenugreek seeds (methi daana)
- 1 tsp nigella seeds (kalonji)
- 1.5 tsp fennel seeds
- 1 tsp Mustard seeds
- 1 tsp cumin seeds
- 1 tbsp finely chopped raw mango (kairi)
- 1/2 tsp salt
- 1/2 tsp chicken powder/cube
- 1 tsp red chilli powder
- 1/2 tbsp green chillies finely chopped
- 1/2 tsp turmeric
- 1/2 tsp kashmiri red chilli powder
Directions
- Soak chana daal in 2 cups water for 30 minutes.
- Boil chana daal with 1/2 tsp of ginger garlic paste and 2 cups water and set aside.
- In a pot heat ghee, add methi dana, raai, kalonji, fennel seeds. Fry for a minute, then add onions and cumin seeds. Once the onions are translucent and start turning golden, add in tomatoes and green chillies. Cook until tomatoes are mushy.
- Add finely chopped raw mango and add all the remaining powdered spices and seasonings except Kashmiri red chilli. Cook until oil separates.
- Add boiled chana daal to it and mix well. Cook on low flame until well incorporated.
- Prepare tarka by heating oil and adding kashmiri red chilli to it. Pour over the prepared daal and garnish with some more green chillies. Serve hot with naan or rice.
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