Chana Dal With Ghiya
Instructions:
1. Pressure Cook the Base
- In a pressure cooker, add ghiya, soaked chana dal, ginger-garlic paste, turmeric, salt, and water.
- Close the lid and pressure cook for 15 minutes on medium heat or until dal is soft.
2. Prepare the Tempering (Baghar)
- In a small pan, heat ghee.
- Add cumin seeds and let them splutter.
- Stir in red chilli powder, coriander powder, and garam masala.
- Sauté briefly and turn off the heat.
3. Combine and Garnish
- Pour the tempering over the cooked dal-ghiya mixture.
- Mix well and top with fresh coriander leaves.
4. Serve
- Serve hot with chapati or rice.
Special Comments
For added richness, mash a few pieces of ghiya into the dal after cooking—it thickens the texture beautifully!
Chana Dal With Ghiya
Notes/ Precautions
Soak Dal Properly: Soaking chana dal ensures quicker cooking and better digestion.
Ghiya Tips: Use tender ghiya with no seeds for a smoother, tastier dish.
Baghar Timing: Add tempering just before serving for a fresher aroma and enhanced flavor.
Spice Control: Adjust red chilli powder to taste or skip it entirely for a milder version.