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Plain Chana Dhal

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
1 onion (sliced)
1⁄2 teaspoon whole Jeeru (Cumin) seeds
1 piece taj
1⁄2 stem curry leaves
1⁄4 teaspoon mustard seeds
3 tablespoon oil
1 cup chana dhal (soaked for 4 hrs)
1 teaspoon salt
1 teaspoon dhana Jeeru (Cumin) powder
1⁄4 teaspoon white pepper
1⁄2 teaspoon chilli powder
Pinch turmeric powder
1 teaspoon ground green chillies
Chopped shallot


METHOD

Braise onion with Jeeru (Cumin), mustard, taj and curry leaves until golden.
Mix spices, shallot and chillies in washed and drained dhal.
Then add to onions. Mix well adding half cup water.
Cook until dhal softens but retains shape, adding more water as needed to cook.
Cook all water out and serve with roti/bread.

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Comments 3

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TAZZY
BROWSER 3 months ago

tried it ..was nice...accept my chana soaked entire night and cooked for almost two hrs,and i bought it the day before so i dont think it was old..lol

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RUHANA EBRAHIM
MASTER CHEF 3 months ago

@TAZZY - Sometimes the chana is sitting at the store for a while. I've tried it with mugni dhal, not chana, but old indian trick is to use pinch bicarb to make it soft. Someone else said they would boil the chana before cooking to soften it.

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TAZZY
BROWSER 3 months ago

@RUHANA EBRAHIM - I will try that the next time thank u !

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