CHANNA DAAL (BENGAL GRAM)

CHANNA DAAL

Channa DAAL...if prepared well can be absolutely irresistible. Different people have their different ways of preparing this legume. Here is my recipe for those who would want to give it a try. 

INGREDIENTS 

2 Cups Channa Daal (Bengal Gram)

1 Cup Cooking Oil

2 Medium Onions - Sliced 

8 Garlic Cloves - Minced or Finely Chopped 

1/2 Inch Fresh Ginger - Cut into juliennes 

3 Medium Sized Tomatoes - Peeled and Roughly Chopped 

1 Tablespoon Tamarind Paste 

3 Teaspoons Turmeric Powder 

2 Teaspoons Chilli Powder (Add more or reduce according to how spicy you prefer)

1 Teaspoon Coriander Powder 

1 Teaspoon Cumin Powder

1 Teaspoon Cumin Seeds

1/2 Teaspoon Kalonji (Nigella Seeds)

Salt to Taste 

A Few Green Chillies 

Some Cilantro

DIRECTIONS 

1) Wash the gram well and soak in water for 20 minutes. Make sure you don't soak the gram for not more than 20 to 30 minutes otherwise it won't cook to the required tenderness in a short time. 

2) Place the soaked gram in a pot of water (about 5 Cups) and add a teaspoon of Turmeric Powder. Stir well and let it come to a full boil. Cover the pot and reduce the heat. If you cover and not reduce the heat - chances are that it will boil over so do keep an eye on the pot. After about 30 minutes, pick out a grain and squish between finger and thumb. It should be cooked through to the centre. The grams should be soft but not mushy. Remove from heat once done. Strain and set aside. Save the water for later use. 

3) Place a deep saucepan on heat and add the oil. Once hot, tip in the sliced onions. Cook the onions until just beginning to brown. 

4) Add the ginger and garlic. Stir for a minute. Tip in the cumin and nigella seeds. Stir continously for 30 seconds  and  then toss in the chopped tomatoes. Add 1/4 cup of water immediately. Add the turmeric, chilli, coriander and cumin powders. Stir to mix well. Add a cup of water and cover. Simmer for about 5 minutes on medium heat. 

5) Uncover the saucepan, increase the heat and stir fry until tomatoes are all mushy and oil separates. Tip in the boiled grams. 

6) Add the salt. Continue stir frying until the gravy and the grams have incorporated well. The whole thing will be very dry at this stage. Add the tamarind paste. Now add a cup of the strained water you saved earlier. Stir well. If you prefer more gravy then you may add a little more water. Taste for salt and add more if required. Cover the saucepan and let simmer on very low heat for about 5 minutes. The oil will float to the top. Toss in some chopped green chillies and scatter chopped Cilantro over. Cover and remove from heat. Channa Daal is ready to be served.

Upon serving, scatter some more Cilantro and some ginger juliennes. Serve piping hot with Roti.