Chana (Chick pea)-Mung (Green Gram) Dal

• Servings: 3
• Preparation time: 5 minutes.
• Cooking time: 6-7 minutes.
• seasoning time: 5 minutes.
• Total time: 17 minutes.

‘Chana (Chick pea)-Mung (Green Gram) Dal’ is tastiest version to serve with Bhafla-Baati; very popular in Rajasthan and adjacent states; the preparation packed with bags of flavour with onion, tomato, garlic, ginger and spices. You can prepare as a meal too with Bhafla-Baati …goes very well…

It is is a nutritious and flavourful lentil dish that combines the split Bengal gram (chana dal) with the light, delicate taste of split green gram (mung dal).

This protein-packed recipe is a staple in Indian households a perfect balance of flavours, often garnished with fresh coriander.

Can be served with steamed rice, chapati, or paratha, making it a versatile option for both everyday meals and festive occasions. This dish is not only delicious but also highly nutritious.

Ingredients:

• Mung dal (Split Mung beans): 100 gm
• Bengal gram dal: 50 gm
• Turmeric powder: 1 teaspoon
• Cumin: half teaspoon
• Chilli powder: ½ teaspoon
• Garam masala powder: ¼ teaspoon
• Bay leaf: 1 no.
• Ginger: 2 inch piece
• Garlic: 3 clove
• Black pepper: 8-10 no.
• Cinnamon: 1” stick
• Salt: 1 teaspoon (as per taste).
• Onion: 1 no. (Small)
• Tomato: 2 no. (Small)
• Coriander leaves: for seasoning
• Ghee: 2 table spoon
• Water: 200 ml

Preparation:

1. Grate ginger, keep aside.
2. Chop onion, garlic and tomato into small pieces. Keep aside.

Method:

1. Boil Dal with salt, turmeric powder, bay leaf, black pepper, cinnamon and ginger in the pressure cooker on high flame.
2. Bring to full cooking pressure, reduce to low flame and cook for one more minutes; allow cooker to cool and open. Keep aside.

Seasoning:

1. Take fry pan, put ghee in it; add cumin, sputter for few seconds, add chopped garlic, stir fry for few seconds, add onion and continue to fry till onion gets translucent, add chopped tomatoes. Fry for 3-4 minutes till gets messy appearance.
2. Add chilli powder, coriander leaves, fry few seconds and add boiled dal and water (if needed) to bring the desire consistency.
3. When dal is just boiling, put off the flame; add Garam Masala Powder, transfer into serving bowl.
4. Decorate with chopped coriander leaves. Serve hot.

Chana (Chick pea)-Mung (Green Gram) Dal by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.