Sukhi Channa Dal has been my favorite since long. I remember mom making it with lauki or bottle gourd and we loved eating it with ghee and rice. However Sukhi Channa Dal has its own charm and its many a times served with puris.
We offcourse enjoy it as it is with rotis or chapatis. This dry dal can be carried easily in tiffin too and doesn’t get dry too.Eat it with parathas or even with some toasted bread as topping and they go well. It’s not really hard to make this dal and the taste is really great. Even you can mix some boiled rice and make a nice dry dal and rice mix and pack for your child in tiffin.
I love this recipe of Sukhi Channa Dal because of the ways it can be consumed and enjoyed in a new way every times.
Sukhi Channa Dal
Ingredients
- 1 cup Chana Dal
- 1 Onion Chopped
- 1 Tomato Chopped
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 Cloves
- 2 Cloves
- 1 Bay Leaf
- 1 Cinnamon
- 4 Peppercorns
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tbsp Cumin Powder
- 1 tbsp Salt
- 1 tbsp Oil
- 1 tbsp Kitchen King Masala
- 1 tbsp Fresh Coriander
- 1 tsp asafoetida
- 1/2 tsp Red Chilli Powder
- 1/2 Lemon
Instructions
Soak the dal overnight and next day rinse and wash it nicely.
In a wok heat oil and temper some cumin seeds and asafoetida and add bay leaf, cloves, cinnamon and cardamom.
Add some chopped onions and sauté till they are translucent and then add ginger - garlic paste and cook till the raw smell goes away.
Now add chopped tomato and cook it with little salt, coriander powder, cumin powder, chilli powder and let the masala leaves the sides on a slow flame.
Gradually add the soaked channa and 1/2 cup water along with more salt and cover and let it cook on slow till the dal is done but not mushy.
Dry up the dal once its cooked well, this would take 15 min approximately.
Now add kitchen king masala and top up with lemon juice and coriander and serve.