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Hot Chana Dal With Potatoes

Madhuri.Dixit's picture
Ingredients
  Chana dal 1⁄2 Cup (8 tbs), cleaned and washed
  Salt 1 Teaspoon
  Vegetable oil 4 Tablespoon
  Black mustard seeds 1⁄4 Teaspoon
  Whole cumin seeds 1⁄4 Teaspoon
  Fenugreek seeds 10
  Fresh green chili/1/8-1/4 teaspoon cayenne pepper 2
  Onion 1 Medium, peeled and chopped
  Fresh ginger piece 1 , peeled and grated (About 3/4 Inch Square)
  New potatoes 4 , boiled and diced into 1/2-inch cubes
  Freshly ground pepper 1⁄8 Teaspoon
  Lemon juice/3 tablespoons tamarind paste 2 Tablespoon
Directions

Put the dal to boil with 3 cups of water and 1/2 teaspoon of the salt.
Cover, lower heat, and simmer gently for 1 hour.
Drain and set aside.
In a 10-inch skillet, heat the oil over a medium-high flame.
When hot, put in the mustard, cumin, and fenugreek seeds.
In a few seconds, as soon as the cumin and fenugreek seeds darken and the mustard seeds begin to pop, add the green chilies.
Turn them over once (this will take another second), then put in the chopped onion and grated ginger.
Stir and fry the onions for 4 to 5 minutes.
Now put in all the remaining ingredients, i.e., the boiled dal and diced potatoes, 1/2 teaspoon salt, the pepper, cayenne, if you are using it, and lemon juice or tamarind paste.
Mix well and cook over medium flame for 5 minutes, stirring frequently but gently.
To serve: Serve with chapatis, bhaturas, or parathas and a yogurt relish.
Any meat, chicken, or fish dish can be served with it as well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Chickpea
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
70 Minutes
Ready In: 
90 Minutes

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