Chana dal is cooked till just soft but whole. Besan / gram flour is made into paste and added to the cooked chana dal and boiled till besan is cooked. Finally whole spices are fried in ghee and added to the chana dal curry. Serve chana dal besan curry with roti, steamed rice or with poori etc..
Makes: around 4 Servings of Chana Dal Besan Curry.
Chana dal 1/4 Cup
Besan/ Gram Flour 3 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 4 – 5
Asafoetida a Big Pinch
Curry Leaves 5
Ghee 1 tsp
Method of preparation:
In a bowl, mix together besan, red chili powder, salt and around half a cup of water to make a smooth paste without any lumps.
Soak chana dal in water for 3 – 4 hours.
Bring to boil a cup of water in a saucepot, add chana dal.
Boil till chana dal is cooked and translucent without being mushy.
Once chana dal is cooked, lower the flame and stir in besan paste.
Add another half a cup of water and let the besan paste cook for around 3 – 5 minutes.
Heat ghee in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above besan mixture.
Stir well and serve chana dal besan curry with roti, steamed rice or with poori etc..
Notes: Make sure chana dal is cooked right.
Suggestions: Adjust the consistency of the curry with water. For more gravy, add more besan and accordingly add the red chili powder.
Variations: You can also pressure cook chana dal with 3/4 cup or so of water for 2 whistles to cook it.
Other Names: Chana Dal Besan Curry.