CHANNA DAL

CHANNA DAL







CHANNA DAL IS YELLOW SPLIT PEAS.THIS BENGAL GRAM DAL ARE FOR THEIR PROTEIN CONTENT.
1 CUP OR KATORI BENGALGRAM . WHICHT IS 175 G.

1. THIS CHANN DAL USED FOR MANY VARITIES OF FOOD LIKE DAL PREPARATION,VADA,KUDU,RICE PREPARATION,AND WITH VEGETABLES,
   MOST PROPERLY THIS DAL USE WITH THE VEGETABLE IT GIVE GOOD TASTE.
   SOAK DAL ARE USED FOR VADAS ,KABAB,AND PAKODAS.THIS POWDER (BASAN)IS USED MANY NAMKINS AND SWEETS.
   BENGAL GRAM:Cicer arietinum
   In Tamil Kadala paruppu,Hindi -chane-ke-dal,Telgu -Sanaga pappu,Bangal -cholar dal,Kashmir choladal,Marathi harbara dal.
   100 g channal contain 24m g protein,1.4 mg fat,60m g carbohydrates,calcium 58 mg ,phosphorus 331 mg,and iron is 5.3 mg.
   
   MIXED DAL.
   Ingeredients
   50 g channa dal
   50 g urad dal
   50 g moongdal
   ginger chopped 1 t
   1/4 turmaric powder
   salt to taste
   4- 5 cup water, ghee 2 t
   for baghar
   1 small chopped onion
   1/2 t cumin seeds
   1/4 t red chilli powder
   a pinch of garam masala
   1/4 coriander powder
   
   Method
   Clean and washed the dals
2. Take a pressure cooker with water.add the washed dals,chopped ginger,salt,turmeric powder.pressure cook for 10 - 12 minutes
3. And keep slow fire at another few minutes.and till well blended and stir,
4. Heat ghee, add cumin seeds,chopped onion till golden brown,add the masalas powder,garammasala,redchilli powder,coriander powder.salt,.pour this baghar over the dal and serve hot

Another south Indian perparation.

1. Heat ghee add mustart seeds,urad dal,cuminseeds,chopped onion till golden brown ,2 whole red chilli,1/2 creen chilli,few curry leaves,a pinch of hing,and salt.pour this over the dal and serve hot

CHANNA DAL HALVA
INGREDIENTS
300 g Channa dal
300 g suger
4 t poppy seeds(kas kas seeds)
1 cup coconut milk
3-4 green cardamoms
1 1/4 cup ghee
few cashwnuts and raisins
Method

• Soak the channa dal for 1 hour
• Add 3-4 water and cook in a pressure cooker .at 10- 15 minutes
• Mash well and allow it to cool.
• Soak the pappy seeds in little water make paste,
• Fry the dry nuts in little oil/and keep aside
• Heat ghee add green cardamoms .when it crackles add the boiled channa,pappay paste,fry for few minutes and add the coconut milk mix well.
• When it starts boiling add the suger keep on stirring till it becomes dark brown in colour and all the water has evaporated.
• Transfer it to anther seving dish,
• Garnished fryed nutesand raisins ,serve hot.

Channa dal cutlets

Ingredients

50 g channa dal

40 g g spinach

2-3 big boiled potatoes
1/2 green chilli
1/2 red chlli powder
1/4 t amchur powder(mango powder)
1/4 t garam masala
1 bread
1/4 egg
2 t bread crumbs
ghee or fat for frying
Method

• Boil,peel and mash well potato
• Cook the dal in prassure cooker till tenter and dry off all the excess water
• Dip bread in water and squccze.
• Wash and chopped the spinash and green chillies very finely
• Take a bowl mix all the mashed potatoes,greenchlii,spinach,redchilli powder,garam masala powder,amchur powder.squcczed bread,salt and cooked channadal mix well
• Shape in to cutlets of desired shape
• Dip in a beaten egg white and coat with the bread crumb.
• Deep fry in hot oil till golden brown
• serve with chutney or sauce

CHANNA DAL MASAL VADA

Ingredients
1 cup channa dal
2 green chlli
1/2 t Fennel seeds(saunf)
1/2 piece ginger
2 small onion or 100 g small sambar onion
oil for fry
salt to taste
Method

• Pick,wash and soak the channa dal in water one hour.
• Drain channadal from water.take out all the water,
• Take 2 t channa dal keep aside.
• Chopped the onion,ginger,green chilli,very finely.
• Put the channa dal in to the jar and run the mixer at few seconds,for coarser channadal,add the chopped onion,ginger,greenchilli,saunfe,salt.run mixer at 10 - 15 seconds only.the channa dal will be in coarser,not a paste, so carefuly grind the mixer,the mixer shoud be thick.
• Add few curry leaves,2 t soaked channa dal,
• Heat oil in a karahi take the channa mixer in the hand lime size .rool it round and slightly prees ,make vada , deep fry in the heated fat over slow fire till golden brown on both the side.
• Serve hot with coconut chutney

Onion masal vada

ingerediants

50 g channa dal

50 g urad dal

50 g arhar dal

4 red chilli
2-3 onion
1/4 garam masala powder
salt to taste
oil for frying
Method

• Soak all the dal for 1 an hour'
• Chopped the onion finely.
• Drain the water in to the dal and put in to the mixer .run the mixer at few seconds,and add the red chllii,salt run one seconds the dal shoud be ground coarse,
• Remove and keep aside add the chopped onion.and masala powder,mix well.
• Take a spoonful of dal mixer and shape in to a ball. and press lightly with palms of hand to flatten it.
• Heat fat in a karahi deep fry the vada,till golden brown on both side.
• serve hot with chutney

VEGETABLE CHANNA DAL CURRY

Ingredients
100 g channa dal
100 g cauliflower
100 g potatoes(chopped cubes)
2 onion
1/2 piece of ginger
3-4 garlic
1green chilli
2 tomatoes
1/4 t saunfe
1 /2 stick cinnamon
2 green cardamom
1/2 t red chilli powder
1 coriander powder
1/4 t turmeric powder
1/4 t sambar powder
1/4 t jeera
few curry leave
1/4 cup coconut milk or 3-4 t coconute paste
oil
water
Method

• pick,clean and wash the dals
• add washed dal,ginger,salt,turmeric powder in a pressure cooker with water.pressure cook for 10 minutes.
• broken in to flower and washed in a warm salted water
• peel the skin of potatoes and cut in to cubes.
• chopped onion,garlic, green chllii finely
• heat fat in a pan add the saunf,1/2 stick cinnamom ,cloves,green cardamom,bay leaves,jeera fry for few minutes.add chopped onion ,till golden brown,and add the chopped greenchllii,chopped garlic,chopped tomatoes,fry few minutes
• add the potatoes cubes fry few minutes it cooked in oil .and get tenter add the cali flower.fry few minutes add the masalas (red chilli powder,turmaric powder,corrianter powder,sambar powder,)salt and curry leaves fry for few minutes,
• add water ,cook for 5-8 minutes.the vegetable cooked add the cooked channa dal cook for few minutes
• add coconut milk or coconute paste,cook for slow fire another few minutes still the greavy is thick ,
• serve hot garnished with chopped coriander leaves,with rice or puree,paratha,

CHANNA DAL WITH CAULIFLOWER

Ingredients
100 g channa dal
300 g cauliflower
100 potatoes
100 tomatoes
a small piece of ginger
2 onion 50 g curd
1/2 red chilli powder
2 green chilli
3 t ghee
few coriander leaves
Method

• Pick wash and soak channadal in 1 cup of water for 1/2 hour.
• Cook the channa dal in a prassure cooker 4-5 minues.
• Chopped cauliflower,potatoes,ginger.Grated tomotoes,beaten the curd.
• Heat oil in a karahi fry onion and ginger,tomatoes,redchlli powder,green chllies and beaten curd cook for 4-5 minutes.
• Than add the cauliflower,and potatoes,mix well cover and cook for low flame till the vegetable tenter .stir in the between and springle little water,.if requred.
• When it done add the cooked channa dal cook another few minutes,without covering .so that the water evaporates.garnished coriander leaves serve hot.

Channa dal with snake gourd

Ingeridents
100 g channa dal
1 long green snake gourd
1/2 stick cinannmon
2 cloves
1 green garamom
1/2 t saunfe
1/2 t red chilli powder
1 t coriander powder
1 1/4 t turmaric powder
2 onion
2 tomates
2 potatoes
2 green chllii
salt to taste
oil 3 t
few curry leaves
1/4 t garam masala

Method

• Soak the dal an hour.
• Peel ,chopped potatoes,tomatoes.green chllii.
• Cut the snake gourd,half and remove the seeds,cut it in small square cubes.
• Heat oil in the pan add the cinamonstick,cloves,saunfe,green caradamon,and add the onion till it get golden brown add tomatoes,green chllii.curry leaves and add the potatoes cook for few minutes it cooked add the snake gourd fry for few minutes and coook for few minutes
• Add the redchilli, turmaric powder ,coriander powder.,and garam masala. Add little water .cook for 3-5 minutes the vegetable tenter add the soaked channa dal and add cup of water .cover and cook another 5 minutes, stir for a minutes,check consistency and adjust if nesscessary add water, The gravey get thick remove form fire.
• Serve hot sprinkle coriander leaves and pinch of garam masala.