Sukhi Chana Dal
Delicious dry lentil preparation filled with a subtle flavor of Indian whole spices.
Ingredients
| To cook lentils | ||
| Bengal gram | 125 Gram (chana dal) | |
| Turmeric powder | 1/4 Teaspoon | |
| Water | 1 Liter | |
| Salt | To Taste | |
| For tempering | ||
| Clarified butter | 3 Teaspoon (ghee) | |
| Cinnamon stick | 1 Inch | |
| Green cardamom | 4 | |
| Cloves | 3 (2 | |
| Cumin seeds | 1/2 Teaspoon | |
| Onion | 1 Small , sliced | |
| Other ingredients for dal | ||
| Sugar | 1 Teaspoon | |
| Black pepper powder | 1/2 Teaspoon | |
| Juice of lemon | 1 | |
| Bay leaf | 1 | |
| Fenugreek leaves | 1/2 Teaspoon |
Directions
GETTING READY
1. Soak Bengal gram for 30 minutes in water and drain it.
MAKING
2. Boil soaked dal in 1 litre water with turmeric powder and salt (to taste) for 20 minutes or until they are soft.
For Tempering:
3. In a pan, heat clarified butter. Add cinnamon, green cardamoms, cloves, cumin seeds, and sliced onion. Saute till onion turns light brown.
FINALIZING
4. To the tempering mixture add the cooked lentils/dal, sugar, black pepper powder, lemon juice, bay leaf and fenugreek leaves. Stir gently. Add salt to taste.
SERVING
5. Serve hot with paratha, naan or rice etc.
Recipe Summary
Nutrition Facts
Serving size
Calories 355Calories from Fat 101
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 217 mg9.04%
Total Carbohydrates 53 g17.7%
Dietary Fiber 14 g56%
Sugars 12 g
Protein 14 g28%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
