Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 2 tablespoons oil
- 1 teaspoon panch phoron (Bengali five-spice blend)
- 1 onion, chopped
- 1 tomato, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 3 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the chana dal in water and soak it for 30 minutes.
2. Heat oil in a pressure cooker and add panch phoron. Let it splutter.
3. Add chopped onion and sauté until it turns golden brown.
4. Add chopped tomato, ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
5. Drain the soaked chana dal and add it to the pressure cooker. Mix well.
6. Add 3 cups of water and close the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to low and cook for 10-12 minutes.
7. Turn off the heat and let the pressure release naturally.
8. Open the lid and check the consistency of the dal. If it is too thick, add some water and mix well.
9. Garnish with fresh coriander leaves and serve hot with rice or roti.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
High heat for pressure cooking, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 25g
Protein: 8g
Fiber: 8g
Substitutions for ingredients:
- Panch phoron can be substituted with a mix of cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds.
- Oil can be substituted with ghee or butter.
- Fresh coriander leaves can be substituted with parsley or mint.
Variations:
- Add some chopped spinach or kale to the dal for added nutrition.
- Use moong dal or toor dal instead of chana dal.
- Add some coconut milk for a creamy texture.
Tips and tricks:
- Soaking the chana dal helps in cooking it faster.
- Adjust the amount of water according to the desired consistency of the dal.
- Use a non-stick pressure cooker to prevent the dal from sticking to the bottom.
Storage instructions:
Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dal in a microwave or on the stovetop with some water to prevent it from drying out.
Presentation ideas:
Serve the dal in a bowl with some rice or roti on the side. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves, chopped green chilies, or lemon wedges.
Pairings:
Rice, roti, naan, or paratha.
Suggested side dishes:
Cucumber raita, onion salad, or mixed vegetable curry.
Troubleshooting advice:
- If the dal is too thick, add some water and mix well.
- If the dal is too thin, cook it on high heat for a few more minutes to thicken it.
Food safety advice:
Make sure to wash the dal thoroughly before cooking to remove any dirt or debris.
Food history:
Panch phoron is a traditional Bengali spice blend that is used in many dishes in the region.
Flavor profiles:
The dal has a spicy and tangy flavor with a hint of sweetness from the onions and tomatoes.
Serving suggestions:
Serve the dal hot with rice or roti for a satisfying meal.
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Region: Indian