Wednesday, 15 October 2014

CHANA DAL SHENGDANA ANI BATATYACHI AMTI / BENGAL GRAM WITH PEANUTS AND POTATO


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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