CHANA DAL SHENGDANA ANI BATATYACHI AMTI / BENGAL GRAM WITH PEANUTS AND POTATO
INGREDIENTS
Chana dal / split Bengal gram
|
1 cup
|
Shengdane / peanuts
|
2 tbsp
|
Batata / potato cut in large cubes / chunks
|
1 no
|
Curry leaves
|
1 sprig
|
Kala masala / goda masala
|
¼ tsp
|
Amsul / kokum
|
2 pieces
|
Gul / jaggery
|
½ tsp
|
Red chilli pdr
|
¼ tsp
|
Salt
|
T.T.
|
Oil
|
1 – 2 tbsp
|
Rai / mustard seeds
|
¼ tsp
|
Jeera / cumin seeds
|
¼ tsp
|
Heeng / asafoetida
|
¼ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Coriander leaves chopped
|
2 – 3 sprigs
|
METHOD:
1.
Soak together the chana dal and peanuts for 1
hour.
2.
Pressure cook all together the dal along with
the peanuts and potato till the dal is cooked.
3.
Make sure the potato doesn’t become a mush.
4.
Heat oil, add in the rai, when it crackles add
the jeera, Heeng and haldi.
5.
Add a little red chilli pdr in the oil along
with the curry leaves.
6.
Pour in the cooked dal, peanuts and potato. Stir well.
7.
Add in little more chilli pdr, jaggery, goda
masala and amsul.
8.
Bring to boil. Add in little water if needed but
the consistency should be a little thick like dal fry.
9.
Season with salt and add in coriander leaves.
10.
Serve hot with rice or chapati.
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