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Plain Chana Dhal
Pic cred: ruhana ebrahim Rec cred: @mama_taught_me_well Ingredients: 1 onion (sliced) ½ teaspoon whole Jeeru (Cumin) seeds 1 piece taj (cinnamon stick) ¼ stem curry leaves ¼ teaspoon mustard seeds 3 tablespoon oil 1 cup chana dhal (soaked for 2-3 hrs) 1 teaspoon salt 1 teaspoon dhana jeeroo powder ¼ teaspoon white pepper powder ½ teaspoon chilli powder Pinch turmeric powder 1 teaspoon ground green chillies Chopped shallot1. Braise onion with Jeeru (Cumin), mustard, taj and curry leaves until golden.
2. Mix spices, shallot and chillies in washed and drained dhal. 3. Then add to onions. Mix well adding half cup water. 4. Cook until dhal softens but retains shape, adding more water as needed to cook. 5. Cook all water out and serve with roti/bread. Note: Some people like to add a liquidized tomato. You may add if you like. BACK TO RECIPElb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |