Chana & Moong Dal (Bong style)

 

          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 added some ghee and roasted cumin powder to the end product for a good flavour. This dal can be served either with hot steamed rice, poori or chapatti. So check out the step by step pictorial recipe to prepare this great comfort dish. 

• 1/4 cup chana dal (Bengal gram)
• 1/4 cup moong dal (split green gram)
• 2 tbsp. mustard oil
• 2 dry red chilies, broken
• 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek & onion (kalonji) seeds)
• 2-3 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 
• 12 tsp. roasted cumin powder
• coriander leaves to garnish

          Boil the dals in 1 & 1/2 cups water for 4-5 whistles. Give it a whisk and keep aside. 

          Heat oil in a pan and temper with dry red chilies, bay leaves, panch phoron, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

         Then add the onion and ginger and sauté till light brown. 

         Now add the boiled dal, salt, turmeric powder and the green chilies. Simmer on a low flame for 2-3 minutes and then switch off the flame. 

         Add the ghee, roasted cumin powder and coriander leaves. Give it a stir. Serve with hot steamed rice and accompanied with papad or aloo bhaja / fry for a simple comfort meal. You can also relish this dal with poori or chapatti. 

                       Boil the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

                              Heat oil & temper with dry red chilies, bay leaves, panch phoron, 

                              cinnamon, cardamoms & cloves. Sauté for a few seconds. 

                                  Then add the onion and ginger and sauté till light brown. 

                         Add the boiled dal, salt, turmeric powder & the green chilies. Simmer 

                          on a low flame for 2-3 minutes and then switch off the flame.

                           Add ghee, roasted cumin powder & coriander leaves. Give it a stir.

 

                             Serve with hot steamed rice & accompanied with papad or aloo 

                             bhaja / fry for a simple comfort meal.

                        You can also relish this dal with poori or chapatti.