Roasted Chana Dal Modak (Ganesh Chaturthi Special)

 

           Modak is a sweet dumpling that is offered to Lord Ganesha. Without it, celebrating Ganesh Chaturthi is incomplete. There are many types of modak available. They are traditionally prepared with rice flour and with a coconut-jaggery stuffing. 

            However, let me share a modak recipe made of roasted chana dal. Very easy to prepare, they can be made in a very short time. The end result are these yummy modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare it.

• 1 cup roasted chana dal powder 
• 1 tbsp. ghee
• 10 cashew nuts 
• 10 almonds
• 15 pistachios
• 1/3 cup sugar, powdered
• 1/4 tsp cardamom powder
• pinch of dry rose petals 
• 1 tsp. rose water
• 2-3 tbsp. milk or as required

          Grind the almonds, cashew nuts and pistachios into a fine powder. Keep aside. 

          In a pan, heat ghee and stir fry the chana dal powder for 1-2 minutes till you get a nice aroma coming through.

          Switch off the flame and transfer to a mixing bowl. Set aside to cool down. 

          Then to it, add the cashew, almonds and pistachio powder, powdered sugar, cardamom powder, pinch of dry rose petals and rose water. 

          Add milk little at a time to make it moist. It should come together when you hold it in a fist. Mix everything well.

           Now take a modak mould and grease it with some ghee. Fill it up with a good amount of the mix and close it tightly. 

           Then demold it carefully and transfer to a plate. Make similar modak with the remaining mixture. 

          Voila!!  your Roasted Chana Dal Modak are ready. Sprinkle some powdered sugar and offer to Lord Ganesha. 

                                  The powdered Chana dal.

                          In a pan, heat ghee & sauté the dal powder for 1-2 minutes till you

                          get a nice aroma coming through.

                           Switch off the flame & transfer to a bowl. Set aside to cool down. 

                                  Add the cashew, almonds and pistachio powder,

                                 powdered sugar, cardamom powder, 

                                  a pinch of dry rose petals and rose water. 

                                  Add milk little at a time to make it moist. Mix everything well. 

                                  It should come together when you hold it in a fist. 

                       Take a modak mould & grease it with some ghee. Fill it up with a good 

                        amount of the mix & close it tightly. Then demold it carefully & transfer 

                        to a plate. Make similar modak with the remaining mixture. 

                                  Voila!!  your Roasted Chana Dal Modal are ready. 

                        Sprinkle some powdered sugar and offer to Lord Ganesha. 

Kaddu Ka Dalcha with Chana Dal (Bottle Gourd cooked with Bengal Gram Lentil - Hyderabadi style)

 

              Kaddu Ka Dalcha is a traditional Hyderabadi Vegetarian cuisine where Bottle gourd (Lauki) is cooked with chana dal (Bengal Gram), called "Kaddu Ka Dalcha". Kaddu means bottle gourd in the local lingo. Though there are many versions to it, it is generally cooked in the same way as Mutton Dalcha minus mutton, eggplants and potatoes.

         

                Kaddu Ka Dalcha is also cooked sometimes with tuvar dal (pigeon pea lentil). Garnish with onion rings and coriander leaves and serve with steamed rice, Bagara rice, plain biryani, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this traditional lentil recipe. 

• 1/2 cup chana dal (Bengal Gram), soaked for an hour
• 1 med. size bottle gourd, cubed
• 2 tbsp. oil
• 2 bay leaves
• 2 red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 2 green chilies, slit
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. ghee 
• 1 tsp. mustard seeds
• 1 dry red chili 
• 1 sprig curry leaves
• onion rings & coriander leaves to garnish

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

          Add onion and stir fry till light brown. Add ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates from the sides of the pan.

          Add the tomatoes and sauté till well mashed. Now add the chopped bottle gourd, green chilies and the soaked chana dal. Sauté for 2 minutes.

          Add 1 & 1/2 cups water and pressure cook for 4-5 whistles. Add the tamarind water and simmer for 2-3 minutes on low flame. Transfer to a serving dish.

          Heat the ghee in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame. Sauté for a few seconds.

          Pour this tempering over the prepared Kaddu Ka Dalcha. Garnish with onion rings and coriander leaves. 

          Serve hot with plain Biryani, bagara rice, naan, tandoori roti or steamed rice.

                        Heat oil & temper with bay leaves, dry red chilies, cinnamon, cloves 

                        cardamoms and cumin seeds. Sauté for a few seconds.

                                  Add onion and stir fry till light brown. 

                        Add ginger-garlic paste &all the dry spices mixed with some water.

                        Sauté till the oil separates from the sides of the pan.

                                  Add the tomatoes.

                                  Sauté till well mashed.

                           Add chopped bottle gourd, green chilies & the soaked chana dal. 

                           Sauté for 2 minutes.

                                 Add 1 & 1/2 cups water and pressure cook for 4-5 whistles.

                          Add the tamarind water and simmer for 2-3 minutes on low flame. 

                          Transfer to a serving dish.

  

                       Heat the ghee & temper with dry red chilies & mustard seeds. After it 

                        stops spluttering, add the curry leaves & switch off the flame.  

                                  Pour this tempering over the prepared Kaddu Ka Dalcha. 

                        Garnish with onion rings & coriander leaves. Serve hot with plain 

                        Biryani, naan, tandoori roti or steamed rice.

                           

                           

Punjabi Chana Dal (Bengal Gram Lentil Curry - Punjabi Style)

          This is a traditional Punjabi style lentil curry that is very commonly found in every Punjabi homes and dhabas across the country. It is a very yummy dal preparation that is basically cooked in ghee. However I also added some oil to prepare it. You can enjoy this dal with naan, tandoori roti, roomali roti or lachcha paratha for a great comfort meal. So check out the step by step pictorial recipe to prepare this wholesome rustic lentil curry. 

• 1 cup chana dal (Bengal Gram), soaked for an hour
• 2 tbsp. oil 
• 1 tbsp. ghee
• 1 tsp. cumin seeds 
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 onion, sliced
• 1 tomato, chopped
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 2 tsp. red chili powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 1 tsp. coriander leaves, chopped 

          Pressure cook the dal in 2 & 1/2 cups water till soft, but not mushy. Keep aside. 

          Heat oil and ghee in a pan. Temper with red chilies, cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the chopped ginger, garlic and green chilies. Stir fry for a minute. Now add the onion and continue to stir fry till light brown. 

          Add the chopped tomatoes and give it a stir. Cover and cook till it is mashed well. Add all the dry spices (except salt) and mix well.

          Now add the boiled dal, salt and kasuri methi. Cover and simmer on a low flame for 4-5 minutes. When done, switch off the flame and garnish with coriander leaves. 

          Serve with naan, tandoori roti, roomali roti or lachcha paratha for a great comfort meal. 

                      Heat oil and ghee. Temper with red chilies, cumin seeds & asafoetida. 
                      Sauté for a few seconds. 

                          Add chopped ginger, garlic & green chilies. Stir fry for a minute. 

                                Now add onion & continue to stir fry till light brown. 

                  Add chopped tomatoes & give it a stir. Cover & cook till it is mashed well. 

                                Add all the dry spices (except salt) and mix well.

                      Add boiled dal, salt & kasuri methi. Cover & simmer on a low flame for
                      4-5 minutes. 

                         When done, switch off the flame & garnish with coriander leaves. 

                      Serve with naan, tandoori roti, roomali roti or lachcha paratha for a 
                      great comfort meal. 

Cholar Dal (Bengal Gram / Chana) Lentil Curry - Bong Style)

          This is a traditional dal prepared in every Bengali household, especially during special occasions. It can be enjoyed with hot luchis (pooris) or stuffed peas kachoris (koraishutir kochuri) during your weekend breakfast. It simply tastes divine. It also goes well with steamed rice or pulao. Please note this is a "no onion & no garlic" recipe. I always like to have this yummy dal with a dash of lime. 

• 1 cup chana dal (Bengal Gram Lentil)
• 1 tsp. ginger, chopped
• 1-2 whole dry red chillies
• 1-2 green chilies, slit
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 1/2 tsp. cumin seeds
• 3 tbsp. sliced coconut
• 2 bay leaves
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 2 tbsp. mustard oil
• salt to taste
• 1/2 tsp. sugar 

          Soak the chana dal for an hour and boil till soft but not mushy. Heat oil and sauté the coconut slices till light brown. Drain and jeep aside. 

          Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds.

           After they stops spluttering, add the ginger and sauté for a few seconds. Now add the boiled dal, salt, sugar, green chilies, 2 tbsp. of the fried coconut and turmeric powder.

           Simmer on a low flame for 2-3 minutes. When done, add ghee and serve, garnished with remaining fried coconut slices.  

Kathal Ke Shami Kebab (Raw Jackfruit Kebab / Patty)

          Raw jackfruit has a lot of health benefits as it contains fibre, protein, vitamins and is good for diabetics. You can dish out many appetizing recipes with this humble veggie, like curries, biryani, cutlets / koftas, etc. 

          Today I would like to share Shami Kebab that I prepared out of it. Chana dal and other flavouring agents are added to the jackfruit to make these yummy kebabs. These can  be relished as a tea-time snack, as an appetizer with green chutney or as a light meal with salad. So check out the step by step pictorial recipe to prepare it.

• 400 gms. small kathal (raw Jackfruit), chopped
• 1/3 cup chana dal (Bengal Gram lentil), soaked overnight 
• 2 tbsp. oil
• 2 bay leaves
• 2 dry red chilies
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 mace
• 1/2 tsp. peppercorns
• salt to taste
• 1/2 tsp. turmeric powder
• 1" ginger, chopped
• 3-4 garlic cloves, chopped
• 1 onion, chopped
• 2-3 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2-3 tbsp. roasted gram flour
• 2 tbsp. cashews, coarsely crushed
• oil to shallow fry

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

          Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Sauté for 2 minutes and then add 1/2 cup water.

          Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down. 

          Grind into a coarse paste. To it add the onions, coriander leaves, green chilies, roasted gram flour and cashew nut powder.

          Combine everything well and then form into round shaped kebabs. Refrigerate it till frying time.

          Heat 1-2 tbsp. oil in a tawa and shallow fry the Shami kebabs in batches till golden on both sides. 

          Drain on a kitchen towel and serve as a tea-time snack, as an appetizer with green chutney or as a light meal with salad.

                   Heat oil & temper with bay leaves, red chilies, cinnamon, cardamoms, 
                   cloves, peppercorns & mace. Sauté for a few seconds.

                       Add raw jackfruit, chana dal, ginger, garlic, salt & turmeric powder. 
                    

                                  Sauté for 2 minutes. 

                                  Add 1/2 cup water.

                   Pressure cook for one whistle. The water needs to be absorbed. If not simmer
                   till dry. Allow it to cool down. Then grind into a coarse paste. 

                              Add onions, coriander leaves, green chilies, roasted gram flour 

                                   and cashew nut powder.

                      Mix well & form into round shaped kebabs. Refrigerate it till frying time.

                    Heat 1-2 tbsp. oil & shallow fry them till golden on both sides. Drain on 
                    a kitchen towel.

                 Serve as a tea-time snack, as an appetizer with green chutney or as a light 
                 meal with salad.