Jul 18, 2010
• Green chana dal 2 cup
• Cinnamon stick small piece
• Cloves 2
• Bay leaves 1 small
• Jeera 1tsp
• Mustard seeds 1tsp
• Onions chopped 2tbsp
• Nacho’s 1 cup
• Onions chopped for garnish ½ cup
mint & coriander chutney 1cup (recipe below)
sweet tamarind chutney 1cup (recipe below)
• Pressure cook the chana dal with 3 cups water.
• Just take 2 whistles in the cooker & switch it off. Don’t over cook them (must not be mashed) don’t strain the extra water from the dal. Let it be as it is.
• Add oil in a pan & add the jeera, mustard seeds, bay leaves, cinnamon stick, cloves & onions & fry them.
• Later add the mint chutney (recipe below) & fry for 5 mins.
• Add the chana dal (including the water in it) to the above mixture & add salt as per taste. If it’s too thick add some water to make it in to a soup consistency. Boil for 5 mins.
• Serve hot or cold with nacho’s, sweet tamarind chutney (recipe below) & garnish with chopped onions.
Mint & Coriander chutney
• 1 bunch fresh mint leaves
• ½ bunch fresh coriander leaves
• 1" piece of ginger
• 2 green chilies
• 2tbsp dalia (vodchikala)
• 1tsp jeera
• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp lime juice
Cut off roots from the coriander and any thick stalks from the mint and discard. Wash the mint & coriander leaves thoroughly. Grind all the above ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste.Store in an air tight container for a week.
Sweet Tamarind chutney
• Tamarind pulp 2 tsp
• Sugar/Jaggery 2&1/2 tbsp
• Red chilli powder 2 tsp
• Jeera powder 1/2 tsp
• little Salt
Mix all the ingredients with 1/4th cup water. Cook on a low flame stirring occasionally till the mixture becomes thick. Use as and when required. It can be preserved for a few days in the refrigerator.