Dals or lentils are a staple of the Indian Kitchen. They are prepared in a variety of ways that can often be identified as regional. Dals from the Punjab are often hearty and made with a combination of big flavours!! Chana Dal Sookhi is a fragrant combination of lentils, spices, fenugreek leaves, onions, and garlic.
1 cup channa dal
1 cup onions slices (thin)
4 cloves garlic, minced
1 tbsp. tender fenugreek leaves (finely chopped)
1 stick cinnamon
1 tsp. cumin seeds
1/2 tsp. turmeric powder, divided equally
1/2 tsp. peppercorns
1/2 tsp red chili powder
salt to taste
2 tbsp. ghee
- Clean, wash, soak lentils for a couple of minutes.
- Heat 4 cups of water in a pan, add the lentils with the turmeric.
- Cook until the lentils are just soft - don't let them get mushy.
- Drain the water from the lentils into a clean pan.
- Heat the oil and ghee in a heavy pan.
- Add the cinnamon, cardamom, cumin, black peppercorns, cloves, and bayleaf.
- Next add the onions, garlic, and remaining turmeric.
- Fry on a low heat until the onions are browned.
- Add the fenugreek leaves. Coat well with the spices.
- Finally, add the lentils, red chili powder, and salt to taste.
- Stir gently, taking care not to mash up the lentils too much.
Don't forget to stop by at Pari's blog after 30th November to see a full Punjabi menu!!
Good to Know
- The water from the cooked lentils can be used to prepare a watery version of Katachi Amti | SPicy Split Bengal Gram Soup. Just follow the recipe to make it without any mashed dal.
- Chana Dal Sookhi also tastes divine as a snack. Just serve warmed with a pinch of chaat masala on the top.
Vegan Substitute: Replace ghee in this recipe with vegetable oil.
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