Ingredients with Measurements:
- 1 cup split Bengal gram (chana dal)
- 1/2 cup Burahol (dried hog plum)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- 4 cups water
- Coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash the chana dal and soak it in water for 30 minutes.
2. In a pressure cooker, heat oil and add cumin seeds and mustard seeds. Let them splutter.
3. Add chopped onions and green chilies. Saute until onions turn translucent.
4. Add chopped tomatoes and cook until they turn soft.
5. Add turmeric powder, red chili powder, and salt. Mix well.
6. Drain the soaked chana dal and add it to the pressure cooker. Mix well.
7. Add 4 cups of water and mix well.
8. Add Burahol and mix well.
9. Close the pressure cooker and cook for 4-5 whistles on medium flame.
10. Let the pressure release naturally.
11. Open the pressure cooker and mix well.
12. Garnish with coriander leaves.
13. Serve hot with rice or roti.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium flame
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 35g
- Protein: 12g
Substitutions for ingredients:
- Burahol can be substituted with tamarind pulp.
Variations:
- You can add vegetables like carrots, potatoes, and beans to make it more nutritious.
Tips and tricks:
- Soak the chana dal for at least 30 minutes to reduce cooking time.
- Adjust the amount of water according to the consistency you prefer.
- You can add ghee for a richer flavor.
Storage instructions:
- Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dal in a microwave or on a stovetop until hot.
Presentation ideas:
- Serve the dal in a bowl and garnish with coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Papad, pickle, and raita
Troubleshooting advice:
- If the dal is too thick, add more water and cook for a few more minutes.
Food safety advice:
- Wash the dal and Burahol thoroughly before using.
Food history:
- Burahol is a popular ingredient in Konkani cuisine and is used in various dishes.
Flavor profiles:
- The dal has a tangy and spicy flavor.
Serving suggestions:
- Serve the dal hot with rice or roti.
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Region: Indian