Cholar Dal prepared with a tempering of "Radhuni", a spice used in Bengali cuisine. It is called Ajmud / Wild celery seeds. I generally use this in the panch phoron. It gives a very different taste and a delicious one at that. A great substitute to some extent can be panch phoron. So how about this Dal tonight for dinner ?
- 1 cup chana dal, soaked for 30 minutes
- 2 tsp. mustard oil
- 1 tsp. radhuni (wild celery)
- 1 tsp. ginger, grated
- 2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. ghee (clarified butter)
- green chilies & coriander leaves to garnish
Pressure cook the dal with 1 1/2 cups water for 3-4 whistles till soft but not too mushy. Keep aside.
Heat oil in a pan and temper with radhuni. After a few seconds, add the ginger and green chilies and saute for a minute.
Then add the dal, salt and turmeric powder. Simmer on low flame for 2-3 minutes. Then add the ghee and mix well. Serve, garnished with green chilies and coriander leaves.