Tag Archives: Chana Dal

Mixed Dal Vada

11 May

mixed_dal_vada
Pappula Vada.

Three different dals are soaked in water and ground into coarse paste and mixed with freshly ground spices and onion. The small amount of mixture is flattened on the palm and then left in hot oil and fried till golden brown in color. Serve mixed dal vada immediately as a tea time snack.
Makes: around 8 Mixed Dal Vada.

Ingredients:

Chana Dal 1/2 Cup
Urad Dal 1/8 Cup
Moong Dal 1/8 Cup
Raw Rice 1 Tbsp
Ginger 1 inch Piece
Green Chiles 2 – 3
Onion 1 Small
Coriander Seeds 1 tsp
Cloves 4
Cardamom 1
Cinnamon 1 inch Piece
Oil for Deep Frying

Method of preparation:

Soak chana dal, urad dal, moong dal, rice in enough water for around 4 – 6 hours.
Remove stems, wash and finely chop the green chiles.
Peel, wash and finely chop the onion.
Peel and roughly chop the ginger.

Grind the coriander seeds, cloves, cardamom, cinnamon into fine powder using spice grinder.
Grind the soaked dals, ginger, salt into coarse paste using a blender.
Add least amount of water only if necessary while grinding the dals.

In a mixing bowl, mix together chopped green chiles, chopped onion, ground spice powder, mixed dals coarse paste and salt (if necessary).

Heat oil in a deep fying pan on medium low heat.
Take a lemon sized portion of the mixed dal mixture and form into small ball.
Flatten the ball on the palm of your left hand and slowly drop into hot oil.
Repeat the same until surface of the oil is filled up.
Fry the mixed dal vada on both sides till golden brown in color.
Once fried, remove the mixed dal vada onto absorbent paper.
Repeat the same with any remaining mixed dal mixture.
Serve mixed dal vada immediately as a tea time snack.
Notes: Make sure to adjust the temperature where necessary to fry the dal vada evenly.

Suggestions: If the dal vada is soft inside, put them back into hot oil and deep fried again till crisp outside and cooked inside.
Variations: You can also add coriander leaves or mint leaves to the dal vada mixture before deep frying.
Other Names: Mixed Dal Vada, Pappula vada. .

Methi Chana Patoli

23 Jan

fenugreek_chana_patoli
Methi Chana Patoli

Fenugreek leaves are cooked in oil along with onion and spices. It is then cooked with steamed and crumbled chana dal mixture. Serve methi chana patoli with steamed rice and dollop of ghee.
Makes: around 4 Servings of Methi Chana Patoli.

Ingredients:

Chana Dal 1/2 Cup
Onion 1
Fenugreek Leaves 1 Cup Packed
Green Chiles 1
Ginger 1 inch Piece
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Remove stem, wash and finely chop the green chile.
Peel, wash and mince the ginger.
Wash and roughly chop the fenugreek leaves.
Soak chana dal in water for around 4 hours.

Coarsely grind the soaked chana dal and salt with few tablespoons of water.
Pour the chana dal mixture in idly moulds and steam for around 10 minutes.
Once warm enough to handle, crumble the steamed chana dal.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion, green chiles and ginger.
Fry till onion turns translucent, add fenugreek leaves and salt.
Fry fenugreek leaves for few seconds, add crumbled steamed chana dal and turmeric powder.
Mix thoroughly and cook on low flame for around 5 minutes and remove from heat.
Stir in lemon juice and serve methi chana patoli with steamed rice and dollop of ghee.
Notes: Make sure chana dal is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles or red chiles.
Variations: You can also fry the ground chana dal paste in the pan without steaming it though it takes longer time to cook. Check other fenugreek leaves recipes here.
Other Names: Methi Chana Patoli.

Chana Dal Stuffed Bitter Gourd

6 Aug

chana_dal_bittergourd
Senaga Pappu Kurina Kakarakayalu.

Peanuts are roasted and are coarsely ground with spices and toasted sesame seeds. The freshly prepared spice powder is stuffed inside the bitter gourds and cooked on low heat till soft inside and crisp outside. Serve peanuts stuffed bitter gourd with plain steamed rice.
Makes: 6 Chana Dal Stuffed Bitter Gourds.

Ingredients:

Bitter Gourd 6 Small
Chana Dal 1/3 Cup
Fennel Seeds a Pinch
Cumin Seeds a Big Pinch
Whole Red Chiles 2 – 3
Salt to taste
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves few
Turmeric Powder a big Pinch
Red Chili Powder few Pinches
Oil 2 Tbsps

Method of preparation:

Wash and soak chana dal in enough water for around 2 hours.
Soak the whole red chiles in warm water for couple of mintues.

Lightly scrape, wash, remove ends and make a vertical slit in the stomach of bitter gourd keeping its ends intact.
Remove the seeds to hollow the bitter gourds and reserve them.
Wash and tear the curry leaves.

Grind the soaked chana dal, fennel seeds, cumin seeds, red chiles, reserved bitter gourd seeds and salt into coarse mixture with adding just enough water.
Stuff each bitter gourd with few tablespoons of prepared chana dal mixture and keep aside.

Heat a tbsp of oil in a nonstick pan on medium low heat, arrange the stuffed bitter gourds in the pan.
Cook covered on low flame for bitter gourds to soften and starts to turn golden brown (around 8 minutes).
Uncover, make sure to carefully turn the bitter gourd to uncooked side and cook covered for few more minutes.
Uncover and turn the bitter gourds on the uncooked sides and fry till they are completely cooked and starts to turn dark brown.
In the middle of the pan, add few drops of oil, add mustard seeds, cumin seeds and curry leaves.
Fry till mustard seeds start spluttering, add turmeric powder and stir.
Remove from heat, add red chili powder and a pinch or two of salt.
Serve chana dal stuffed bitter gourd with plain steamed rice.
Notes: Choose small thin bitter gourds which aid in proper stuffing and frying.

Suggestions: If bitter gourd is not cooked properly, put them back on heat, sprinkle few drops of water if necessary and cook covered till done. If using large bitter gourds, either deep fry them or increase the cooking time. Add more oil while frying for a crispier version of stuffed bitter gourds
Variations: To reduce the bitterness, apply a tsp of salt all over and inside the bitter gourd. Leave aside for an hour or two and wash under running water before stuffing them with chana dal.
Other Names: Chana Dal Stuffed Bitter Gourds.

Chana Dal Fritters

16 Jun

chanadal_fritters
Senagapappu Vadalu.

Spit chana dal is soaked in water and ground into coarse mixture. It is then mixed with spices and onion and dropped into hot oil. Once chana dal fritters turn golden brown, remove from heat and serve immediately.
Makes: around 5 Chana Dal Fritters.

Ingredients:

Chana Dal 1 Cup
Onion 1 Small
Green Chiles 2
Ginger 2 inch Piece
Cumin Seeds a big Pinch
Curry Leaves 5
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash and soak chana dal in water for around 3 – 4 hours.
Keep few tablespoons of soaked chana dal aside for later use.
Strain and grind the soaked chana dal coarsely without adding any water.

Peel and slice the onion.
Remove stems, wash and chop the green chiles.
Peel and mince the ginger.
Wash and tear the curry leaves.

Heat oil in a deep frying pan on medium low heat.

In a mixing bowl, mix together ground chana dal, reserved chana dal, onion, green chiles, ginger, cumin seeds, curry leaves and salt.
Scoop up a lime sized portion of the above mixture onto palm and press slightly to form a disk.
Carefully drop the chana dal disk into hot oil.
Repeat the same to make more chana dal vada and drop into hot oil.
Fry the chana dal vada till golden brown on all sides.
Remove the chana dal vada onto absorbent paper.
Repeat the procedure if there is any more chana dal mixture left.
Serve chana dal fritters immediately.
Notes: Make sure to fry the chana dal fritters well.

Suggestions: Adjust spice with green chiles. If chana dal fritters are not cooked properly, drop them back into hot oil and fry again till done.
Variations: Check masala chana dal fritters here.
Other Names: Chana Dal Fritters, Senagapappu Vadalu.

Chana Dal Coconut Chutney

10 May

chanadal_coconut_chutney
Senagapappu Kobbari Pachadi

Split chana dal is roasted till light golden in color. It is then ground into powder with spices. Finally grated coconut is ground along with the chana dal mixture into smooth paste and seasoned with dals. Serve chana dal coconut chutney with idli, dosa or with steamed rice and ghee.
Makes: around 1 1/4 Cups of Chana Dal Coconut Chutney.

Ingredients:

Chana Dal 1/4 Cup
Grated Coconut 1/3 Cup
Whole Red Chiles 1 – 2
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Heat a heavy bottomed pan on low heat, add a drop of oil and chana dal.
Roast the chana dal until it changes color and turns light golden in color.
Remove the chana dal onto a plate.
Add another drop of oil and add red chile.
Fry for few seconds until it turns crisp and remove from heat.

Cool the chana dal to room temperature and grind it into fine powder along with red chile and salt.
Stir in grated coconut and half a cup of water and grind again into paste.

Remove the ground chana dal coconut chutney onto a bowl.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above chutney bowl.
Stir well and serve chana dal coconut chutney with idli, dosa or with steamed rice and ghee.
Notes: Make sure not to burn chana dal while roasting.

Suggestions: Adjust spice with red chillies.
Variations: You can also add a clove of garlic while roasting chana dal and grind it along with coconut.
Other Names: Chana Dal Coconut Chutney, Senagapappu Kobbari Pachadi.