Recipe Description

Delicious chana dal served wit crisp puris

Ingredients:-

• Split Bengal gram, soaked overnight – ¾ cup
• Ginger – 1 inch
• Garlic cloves – 2-3 no
• Salt – to taste
• Coriander powder – 1 tablespoon
• Cumin powder – 1 tablespoon
• Red chilli powder – 1 teaspoon
• Turmeric powder – ¼ teaspoon
• Dried mango powder – ¼ teaspoon
• Cumin seeds – 1 tablespoon
• Dried pomegranate seeds – ½ tablespoon
• Oil – 1½ tablespoons
• Green chillies, slit – 2 no
• Tomato, quartered – 1 medium
• Garam masala powder – ½ teaspoon

 

• Puri
• Whole wheat flour – 1 cup
• Semolina – 2 tablespoons
• Salt – to taste
• Oil – for deep frying

 

Method:-

1. Pound the ginger and garlic to a fine paste.
2. Drain the split Bengal gram, add two and half cups of water and salt and cook till tender. Drain and reserve the cooking liquid.
3. Mix together the coriander, cumin, chilli, turmeric and dried mango powders. Dry-roast the cumin seeds and dried pomegranate seeds separately. Cool and grind the seeds together to a powder. Mix together with the rest of the spice powders.
4. Heat one tablespoon of oil in a non-stick kadai. Add the green chillies and ginger-garlic paste and stir-fry for a few seconds. Add the mixed spice powder and stir-fry for half a minute. Stir in one-fourth cup of the reserved cooking liquid and cook for two minutes.
5. Add the cooked gram, salt, half a cup of the reserved cooking liquid and cook on high heat for three to four minutes, stirring occasionally. Add the tomato and sprinkle garam masala powder and roasted pomegranate seed-cumin seed powder.
6. Heat the remaining oil and pour over the prepared gram. Stir well and adjust the seasoning.
7. For the puri, knead the flour and semolina with salt and enough water to make a semi-soft dough. Cover with a damp cloth and rest the dough for half an hour.
8. Divide the dough into twelve equal portions and roll out each portion into a puri.
9. Heat sufficient oil in a non-stick kadai and deep-fry the puri on medium heat till golden. Drain on absorbent paper.
10. Serve hot with the chana.