December 6, 2008
Well, there are everyday dishes that we tend to excel in, with time. Here's one of them. Boil channa dal with a dash of turmeric powder in a cooker. Allow to cook really well. Since each cooker is different, let me say keep it thrice as much longer as you would for rice. In a kadai, add a bit of ghee, 2/3 cloves, 2 tej patta, 2 big elaichis, 2/3 sticks of dalchini. Roast lightly, keep aside. Add a little ghee, add jeera, wait till it crackles, add diced tomataoes, 1 green chilli and wait till the tomatoes are cooked. Add the boiled channa, the roasted spices and bring to boil. Add water to the desired consistency. Add salt (75% of what you would usually add) and jaggery( maybe ~100 g for 1 cup of channa dal). Once it comes to a boil, remove from flame. Add freshly cut dhania leaves and roasted cashews, raisins and serve hot. Goes amazingly well with methi parathas.. (the mild bitterness of the methi gets balanced with the sweetness in the dal).