The combination of Chana & Moong dal is very common in Punjabi cuisine. But here I tried to prepare it in a traditional Bengali style with a tempering of panch phoron, bay leaves and whole garam masala. Asafoetida too can be added as a tempering for a good aroma. I finished it off with the addition of ghee for a good flavour. This dal can be served either with rice, poori or chapatti.
- 1/2 cup chana dal (Bengal gram)
- 1/2 cup moong dal (split green gram)
- 2 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek & onion (kalonji) seeds)
- 1-2 bay leaves
- 1" cinnamon
- 2-3 green cardamoms
- 4-5 cloves
- 1 onion, chopped
- 1 tsp. ginger, grated
- 2 green chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. ghee (clarified butter)
- coriander leaves to garnish
Boil the dals in 2 cups water for 4-5 whistles. Blend and keep aside. Heat oil in a pan and temper with bay leaves, panch phoron, cinnamon, cardamoms and cloves.
After it stops spluttering, add the onion and ginger and saute till light brown. Then add the boiled dal, salt, turmeric powder and the green chilies.
Simmer on a low flame for 2-3 minutes. Before taking off the fire,add the ghee and mix well. Serve, garnished with coriander leaves.