Chana ki Dal or Bengal Gram Dal
This recipe is adapted from Krishna Prasad Dar’s recipe in Kashmiri Cooking.
Servings: 3 persons
- 150 gms bengal gram or chana dal
- 1/2 tsp turmeric powder
- 1/2 inch piece fresh ginger, crushed
- 1/4 tsp ginger powder
- 10-15 gms ghee or clarified butter
- 1 onion finely chopped (optional)
- 1/2 tspn sauf or fennel seeds
- 2 cloves
- A pinch of asafoetida
- Some fresh or dried mint leaves, finely chopped if fresh
- A little jaggery
- Salt to taste
Soak the bengal gram dal in water for an hour or two.
Drain the water from the dal and put it in a pressure cooker. Add salt to taste and pressure cook for two to three whistles. When you open the cooker the dal should still have grains but they should be soft. Most of the water should have evaporated.
Add about 1 to 1 1/2 cups of water to the dal. Add the turmeric powder, crushed fresh ginger and ginger powder and slow cook for a few minutes.
In a frying pan, heat the ghee. Add the chopped onions and fry till golden brown. Add the cloves, asafoetida and fennel seeds. Fry for a few seconds.
Overturn the fried onions with the ghee and spice tadka onto the dal. Sprinkle the mint leaves and add a little jaggery. Stir the dal. Serve hot.