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Sunday, 10 January 2016

Chana & Moong Dal Fry with Flaxseed (Bengal Gram & Split Green Gram Lentil Curry)


          Dals or Lentils are a powerhouse of essential nutrients and proteins. They are recommended in our daily diet and is a great comfort food to many. Make them more healthy by adding a tbsp. of flaxseeds, which contains dietary fiber, omega 3 fatty acids and proteins among other health benefits. Enjoy this simple dal fry with either rice or chapattis and with a dash of lime.












  • 1/2 cup chana dal, soaked for an hour
  • 1/4 cup split moong dal. soaked for an hour
  • 2 onion, chopped
  • 1" ginger, chopped
  • 2 green chilies, chopped
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 3-4 garlic cloves, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tomato, chopped
  • 1 tbsp. flaxseed
  • 1 tsp. ghee (opt)
  • 1 tsp. lime
  • 1 tbsp. coriander leaves





          Pressure cook the soaked lentils along with 1 onion, ginger and green chilies in 1 1/2 cups water for 5-6 whistles. When cool, add salt and turmeric powder and give it a whisk.

          Heat oil in a pan and temper with cumin seeds. After it stops spluttering, add the asafoetida, followed by the garlic and remaining onion.

          Saute till light brown. Add the tomatoes and continue to fry till it is mashed. Now add all the remaining dry spices and fry till the oil separates.

          Add the boiled dal and the flaxseeds. Simmer on a low flame for 2-3 minutes. Wen done, add ghee and give it a mix. Serve, garnished with coriander leaves and a dash of lime.
















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