Chana Dal Sabji
Indian Cuisine
Ingredients
- 1 teaspoon coriander powder
- 2 Green Chilies
- 2 teaspoon Cumin seeds
- 1 Ginger
- 1 teaspoon Whole Black Pepper
- 4 -5 Water
- 1 Mustard oil
- 2 Onions
- 100 grams Green Onion -100 grams
- 1 Kashmiri red chili powder
- 2 teaspoons Ginger garlic paste
- 200 gm Black Chickpeas
- 1 teaspoon salt
- 6 salt
Instructions
- 1
Wash the chana dal with clean water twice and soak it in water for 4-5 hours. After soaking, drain out all the water and put it in a blender to grind coarsely.
- 2
Add green chilies, garlic cloves, ginger piece, cumin powder, whole black pepper, salt, turmeric powder, coriander powder, red chili powder, and carom seeds to the grinder. Add 4-5 tablespoons of water as per your need to make a coarse paste.
- 3
Take out the chana dal mixture in a bowl and add chopped green onion, chopped coriander leaves, and mix well.
- 4
Heat mustard oil in a pan over medium heat and when it is hot, carefully put the chana dal mixture into the pan using your hands. Fry until golden brown from both sides.
- 5
Remove the fried khachri from the oil and place it on a strainer to drain out excess oil.
- 6
Now make the gravy by heating some oil in a pan over medium heat. Add cumin seeds and fry for a while.
- 7
Add chopped onions, dry red chilies, and fry until the onion turns light golden brown.
- 8
Add chopped tomatoes and salt to taste. Fry the tomatoes well so that it gets cooked quickly.
- 9
Add ginger garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and pepper powder to the pan and mix well.
- 10
Fry the spices for 4-5 minutes or until the oil starts separating from the spices. Then add water to the gravy and bring it to a boil.
- 11
Add salt to taste and cook on high flame for 8-10 minutes. Once the boil starts, lower the flame and let the gravy cook well.
- 12
After 10 minutes, add garam masala powder and mix well. If the gravy is too thick, adjust the consistency by adding hot water.
- 13
Add the dal kachri to the gravy and cover it with a lid. Cook on low flame for 8-10 minutes or until the gravy absorbs well into the kachri.
- 14
Once done, turn off the gas and garnish with chopped coriander leaves from above. Let it sit for 5 minutes before serving.
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