Welcome back Bihari cuisine. This is one easy side dish for Parathas/ rotis, It hardly took 20 mins to complete the dish, as I had all the spices ready to be cooked.
The dish does not make you stuffed, so it can be prepared for stuffed rotis or parathas. I made this for my Palak Parathas and I loved the spices in this curry to my mild spiced parathas. A great combination, I felt.
You need:
1 cup Chana daal
8 tbsp oil
½ tsp Cumin seeds
2 Bay leaves
2 Dried red chillies
4 Cloves; 1 Big Cardomom ; 2 Small Cardomoms ; 1” pc Cinnamon stick
1 Onion chopped
1 tomato finely chopped
1 tbsp Ginger Garlic paste
1 tsp Turmeric powder ; 1 tsp Cumin powder ; 1 tsp Corriander powder ; 1 tsp Red Chilly powder ; 1 tsp Garam masala powder
Salt to taste
2 tbsps Ghee
Pressure cook the channa dhal with salt and turmeric powder in 2 cups water. Do not overcook, the daal should not be flat or broken, shape must be intact.
Heat oil in a pan. Add cumin seeds, bay leaves, dry red chillies, cardamom, cloves and cinnamon stick. Add the chopped onion and fry till it becomes soft. Add the Ginger garlic paste and sauté for a minute. Add the tomatoes and cook until a consistency is reached. Now add the cumin, coriander, red chilli and garam masala powders. Add 1/2 tsp of salt. Saute for 5-6 minutes till all the powders come together and the individual smells are gone. If you want to, you can grind to a paste or leave it that way. I did not grind to a paste.
Now add the boiled daal with little water. Mix well and bring to a simmering boil.
Garnish with chopped coriander and ghee. Serve hot with chapathis/paranthas or steamed Basmati Rice
The dish does not make you stuffed, so it can be prepared for stuffed rotis or parathas. I made this for my Palak Parathas and I loved the spices in this curry to my mild spiced parathas. A great combination, I felt.
You need:
1 cup Chana daal
8 tbsp oil
½ tsp Cumin seeds
2 Bay leaves
2 Dried red chillies
4 Cloves; 1 Big Cardomom ; 2 Small Cardomoms ; 1” pc Cinnamon stick
1 Onion chopped
1 tomato finely chopped
1 tbsp Ginger Garlic paste
1 tsp Turmeric powder ; 1 tsp Cumin powder ; 1 tsp Corriander powder ; 1 tsp Red Chilly powder ; 1 tsp Garam masala powder
Salt to taste
2 tbsps Ghee
Pressure cook the channa dhal with salt and turmeric powder in 2 cups water. Do not overcook, the daal should not be flat or broken, shape must be intact.
Heat oil in a pan. Add cumin seeds, bay leaves, dry red chillies, cardamom, cloves and cinnamon stick. Add the chopped onion and fry till it becomes soft. Add the Ginger garlic paste and sauté for a minute. Add the tomatoes and cook until a consistency is reached. Now add the cumin, coriander, red chilli and garam masala powders. Add 1/2 tsp of salt. Saute for 5-6 minutes till all the powders come together and the individual smells are gone. If you want to, you can grind to a paste or leave it that way. I did not grind to a paste.
Now add the boiled daal with little water. Mix well and bring to a simmering boil.
Garnish with chopped coriander and ghee. Serve hot with chapathis/paranthas or steamed Basmati Rice
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