Servings: 3 | Prep Time: 10 min + Cooking Time: 25 min | Type: Veg
Chana dal, also known as Split Bengal Gram, is baby chickpeas that have been split & polished. Besan flour, which is gluten-free, is made by roasting & grinding up chana dal.
Ingredients
1 cup chana dal
2 green chillies
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
Curry leaves, handful
Salt, as required
Sugar, a pinch
1 teaspoon lemon juice
Coriander leaves, handful, chopped
Directions:
- Soak chana dal in water for about 8 hours or overnight. Drain water completely. Grind dal in to a fine paste with green chilies.
- Heat oil in a kadhai. Once the oil is hot, add mustard seeds, curry leaves, and cumin seeds. Allow it to splutter. Once they splutter, add asafoetida and turmeric. Sauté well.
- Now, add ground dal to the kadhai. Season with salt and sugar. Sauté on medium heat continuously for about 10 minutes without the lid.
- Cook until the mixture looks a bit dry. The dal might stick to the bottom, so stir often.
- Garnish with chopped coriander leaves and drizzle lemon juice on the top before serving.