Split chickpeas or Chana is a mouth-watering Indian pulse. It is cooked in different Indian states in different ways. Being an Assamese, I am going to share this wonderful chana dal recipe known as “butor dali” back home. It is made on special occasions or when guests would drop by unannounced. It is usually had with luchis. But I love mine with plain white rice or some flaky parathas.
I have added a twist to it by adding a few extra ingredients. Hope you like it!
INGREDIENTS
100 gm spilt chickpeas, soaked in water for 2-3 hours
30 gm ginger
5-6 garlic cloves
1 green chili
A handful of coriander leaves
3 tbsp refined oil
1 bay leaf
2 medium onions, chopped
1 tsp sugar
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp black pepper powder
1 tsp garam masala
1 tomato, chopped
50 gms desiccated coconut
100 gm curd
Salt to taste
PROCEDURE
- Boil the soaked chana dal in a pressure cooker with water and salt for about 15-20 minutes till it is cooked. Keep it aside.
- Make a paste out of ginger, garlic, chili and coriander leaves.
- In a pan, heat oil. Add the bay leaf followed by the onions. Fry for about a minute.
- Add some sugar and fry for another ten seconds.
- Add the green paste and fry for about another minute.
- Season with the spices – turmeric, cumin and black pepper powder. Fry all of this till the raw aroma disappears.
- Throw in the chopped tomato and fry it till it melts and comes together with the rest of the ingredients.
- Once done, add the coconut, followed by the curd. Stir for about a minute or two. Ensure all of this comes together and gets cooked.
- Once you feel the masala is ready, add the boiled chana dal to this straight from the pressure cooker.
- Now let this come to a boil. Cover and cook for 20 minutes till you get the desired consistency.
- Serve hot with parathas or luchis.
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