Saturday, 7 July 2012

CHANADALICHI WATLI DAAL



CHANADALICHI WATLI DAAL
INGREDIENTS

Chana dal
1 cup
Grated ginger (optional)
¼ tsp
Milk &water mixed at 1:1 ratio
1/8 cup
Chilli pdr
½ tsp
Salt
To taste
Sugar
¼ tsp
Lime juice
1 tsp
Jeera pdr
½ tsp
For Tadka

Oil
¼ cup (¼ the ground dal)
Mustard seeds (Rai)
½ tsp
Heeng
½ tsp
Haldi
½ tsp
Curry leaves
1 sprig


1) Soak the chana dal for 3-4 hours.
2) Drain completely and grind to a paste along with the milk water mix.
3) Add to it chilli pdr, salt, sugar, jeera pdr, ginger (optional) and haldi.
4) Heat oil, when it comes to smoking point add rai.
5) When it starts to crackles add heeng, finely shredded curry leaves and then pour the ground paste.
6) Sauté a little, cover and simmer on a slow flame for some time. When the steam starts to come out mix it again, cover and cook. In this way let the steam come out 3 times.
7) Slowly the paste will start to come together and start developing a little crumbly but moist texture. Pour lime juice.
8) No need to cook for a long time as it gets cooked in 3 – 4 minutes.
7) Serve immediately garnished with fresh grated coconut, coriander leaves and lemon wedges.