punjabi traditional chanadal recipe main photo 1

African Dish Punjabi Traditional Chanadal


African Dish Punjabi Traditional Chanadal

African Food: Punjabi Traditional Chanadal


Punjabi Traditional Chanadal Ingredients

1 Chana dal (Split bengal gram).
2 Water.
3 Turmeric powder.
4 Salt.
5 Oil.
6 Ginger paste or freshly grated or crushed.
7 Garlic paste or freshly grated.
8 Green chilies chopped finely.
9 Onion chopped.
10 Tomato chopped.
11 Red chilli powder.
12 Coriander powder.
13 Turmeric powder.
14 Garam masala.
15 For tadka (tempering).
16 Oil.
17 Mustard seeds.
18 Cumin seeds.
19 Curry leaves.
20 Kasuri methi.
21 Dried red chilies broken into two pieces.

Cooking Guidances

Step 1 Take chana dal in a colander. wash it under running cold water till water runs clear. Soak in enough water for at least 30 minutes..
Step 2 Now discard the cooking water. take dal in pressure cooker along with fresh 1 ½ cups of water. Add turmeric powder and salt. Cover the pressure cooker and put the weight on. Let it cook for 10 minutes on medium heat. Let the pressure go down by itself. Then open the lid. Dal should be soft. Keep it aside..
Step 3 Now blend the dal with hand dasher (mathani)..
Step 4 Heat the oil in a pan on medium heat. Once hot add ginger paste, garlic paste and green chilies. Cook for a minute. Then add chopped onions. Cook till they become translucent..
Step 5 Mix in chopped tomatoes and cook till they get soft. Add turmeric powder, red chilli powder, coriander powder, garam masala and salt. Mix and saute for a minute. Add cooked,blended dal. If needed add extra water and make runny consistency..
Step 6 Let it come to a boil. Simmer for 5 minutes..
Step 7 On another burner heat the oil in a small pan on medium heat. Once hot add mustard seeds. Let them papaya. Then add cumin seeds and let them sizzle..
Step 8 Add curry leaves,kasuri methi and dried red chilli. Add tempering to the dal..
Step 9 Mix well and switch off the flame.Transfer into serving bowl,garnishing with curry leaves and chillies.Serve hot..
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