Chana Dal Curry Kerala Style Food

CHANA DAL (AUTHENTIC NORTH INDIAN RECIPE)

Steps:

• Pick and rinse the chana dal well in running water.
• Soak the dal in enough water for an hour. Or soak in hot water (not boiling hot water) for 30 minutes.
• Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2.5 to 3 cups water in the cooker and stir well. For Instant pot add 2 to 2.5 cups water.
• On a high heat pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked.
• In the instant pot, pressure cook on high mode for 10 to 12 minutes.
• Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid. That means to let the pressure falls on its own in the cooker or instant pot.
• Check the lentils. They should be very soft and easy to mush with the back of a spoon.
• Cover and set aside the cooked chana dal.
• In another pan, heat oil or ghee.
• Add the cumin seeds first and fry for a few seconds till they splutter.
• Then add the garlic and fry till they become light brown.
• Now add the onions and fry till they get golden stirring often.
• Now add the chopped tomatoes, ginger and green chili.
• Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
• Sauté stirring often till the tomatoes soften and the oil starts to leave the sides of the mixture.
• Add the crushed dry fenugreek leaves (kasoori methi) and stir.
• Pour the cooked chana dal together with its stock to the sautéed masala mixture or vice versa. Season with salt according to taste.
• Stir and simmer the dal for 6 to 8 minutes or more till you get medium consistency of the dal. The consistency is neither thick nor thin.
• Garnish with chopped coriander leaves.
• Serve the chana dal hot with some basmati rice or roti or bread.

CHANA DAL CURRY (KERALA STYLE)

Steps:

• Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
• Heat oil in another pan.
• Saute cabbage and bell pepper over high heat, about 3 minutes.
• Add ginger, jalapeno, hing, dry spices and tomato.
• Saute until the oil separates from the ingredients in the pan.
• Add 1 c of water and bring to a boil.
• Add cooked dal and cook 10 minutes until gravy is thick.
• Add the coconut milk and remove from heat.
• Add lemon juice.
• Serve with flat bread or rice.

CHANA DAL KOFTA CURRY

Steps:

• Grind the chana dal with the cloves, cinnamon stick, aniseeds, ginger and garlic pastes to a paste.
• Add the finely chopped ingredients with salt to the ground chana dal.
• Make small balls out of this mixture.
• Heat oil in a wok.
• Gently, lower the balls into the hot oil.
• Deep fry the balls until lightly browned on either side.
• Drain on clean and absorbent paper towels and keep aside.
• Now, prepare the gravy.
• To do so, heat 2 tbsps.
• of oil in a pan.
• Add the cloves, aniseeds and cinnamon stick.
• Stir-fry for a minute.
• Toss in the onion and stir-fry until it is lightly browned.
• Add the ginger-garlic paste.
• Stir-fry for 3 minutes.
• Add the masala{spice} powders and stir-fry for 2 minutes.
• Then add the tomatoes and salt.
• Mix well and cook on medium flame until the oil starts leaving the sides of the pan.
• Now stir in the ground coconut paste.
• Stir and cook for 3 minutes.
• Add a cup of water.
• Allow it to boil for 6 minutes.
• Now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
• Garnish with corriander leaves.
• Serve hot with rotis or rice.
• Enjoy!