Thursday, 11 May 2017

Kairi Wali Chana Dal #sikandalouscuisine

Raw Mango Chana Dal ​
250 Grams Chana Dal - Soak 2-3 Hours.
1 Green Mango - Peel & Cube- Taste mango , check how sour it is and use accordingly.
1/2 Teaspoon Haldi Powder.
Salt to Taste.
1 Teaspoon Mustard Seeds.
Curry Leaves.
Broken Dried Red Chilies.
Generous Pinch of Hing.
1 Onion Chopped.
1 Tomato Chopped.
1 Teaspoon ginger.
1 Heaped Teaspoon Sambar Powder.
1 Tablespoon Kasoori Methi.
​1. Pressure cook dal , raw mango , haldi and salt for 2 whistles. Allow pressure to drop naturally.
2. While dal is cooking ​heat oil in a wok , splutter mustard seeds.Then add broken dried red chilies, curry leaves and hing.Now add onions , when they start to brown add ginger and 30 seconds later tomato. Cook till tomatoes are done.
3. Add cooked dal to the onion tomato masala , add water if needed , bring to a boil , cook about 5 minutes.
4. Tip in sambar powder & kasoori methi, cook another 3-4 minutes adjusting consistency and flavor.
This comes out nice with a hint of sour and that lovely faint touch of bitter from kasoori methi.
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine #sikandalouscuisine
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