Wednesday, November 24, 2010

Chana Dal Sookhi | Punjabi Style Bengal Gram Lentils


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.


Ingredients:
1 cup channa dal
1 cup onions slices (thin)
4 cloves garlic, minced
1 tbsp. tender fenugreek leaves (finely chopped)
1 stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
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


Method:
  1. Clean, wash, soak lentils for a couple of minutes.
  2. Heat 4 cups of water in a pan, add the lentils with the turmeric.
  3. Cook until the lentils are just soft - don't let them get mushy.
  4. Drain the water from the lentils into a clean pan.
  5. Heat the oil and ghee in a heavy pan.
  6. Add the cinnamon, cardamom, cumin, black peppercorns, cloves, and bayleaf. 
  7. Next add the onions, garlic, and remaining turmeric.
  8. Fry on a low heat until the onions are browned.
  9. Add the fenugreek leaves. Coat well with the spices.
  10. Finally, add the lentils, red chili powder, and salt to taste.
  11. Stir gently, taking care not to mash up the lentils too much.
Serve Chana Dal Sookhi hot with parathas of choice and plain yogurt. It makes an ideal meal for lunch. This yummy dal goes to Pari @ Foodelicious who is hosting Flavours of Punjab. This event is created by Nayna @ simply.foods.

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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8 comments:

  1. This punjabi style bengal grams looks very delicious and yummy..adding methi leaves sounds interesting..

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  2. lovely dish!...good to go with roti!!..yum yum!

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  3. wonderful...

    http://cookingbachelors.blogspot.com/

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  4. haven't tried any of punjabi food, it looks great!

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  5. Ciao Apu!

    Yes, I should definitely learn more about lentils!!!

    ciao
    Alessandra

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  6. Dal sounds very nice, recipe is awesome!

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  7. What a treat! Love the combination of chana daal and fenugreek. Frankly i have meaning making a combination of these two albeit a differnt south Indian way.

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  8. Hi Apu, Read ur comment and checked my mail box as well as junk mail too but could not locate ur email and in case I have acknowledged ur email and ur entry, can u pls fwd me that so that I can add ur entry to the round up.

    ReplyDelete

Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Aparna @ Annarasa

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