Ingredients, channa daal
225 gms husked bengal gram (channa daal)
2-3 tsp oil
1 tsp cumin seeds (jeera)
5 green chillies – chopped
1/2 tsp turmeric powder (haldi)
5-6 curry leaves (curry patta)
salt to taste
1 tomato – chopped (optional)
650 ml water (for cooking)
Garnish
1 tsp dry mango powder (aamchoor)
2 tsp red chilli powder
corainder leaves – finely chopped
Method, channa daal
wash the daal and soak for one hour in sufficient water
Heat the oil in pressure cooker. Add the cumin seeds and green chillies
fry for 2-3 min till the cumin seeds turn brown
add the daal, turmeric powder, curry leaves and salt. Cook on a high flame for 2 min,
while stirring continously.
If desired, the chopped tomato can be added now.
add the water for cooking. close the pressure cooker with the lid. Allow for one whistle.
open the lid and check the daal. It should be tender not mushy.
Garnish with dry mango powder, chilli powder and corainder leaves before serving.
serve hot with crisp pakwaans and tamarind chutney.
