Chana Dali of Puri Jagannath Temple
(from Nandini’s recipe box)
- 11/2 cups of Chana dal
- 1/4 cup grated Coconut, fresh/frozen
- 1 inch Cinnamon Stick
- 4 Green Cardamoms (original recipe called for black cardamom)
- 3 Cloves
- 1 tsp Black Pepper seeds
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1/4 tsp Turmeric Powder
- 1/2 tsp Sugar
- Salt to taste
- For Tempering:
- 1 tsp Ghee
- 1 tsp Chari-Phutana Seeds (Cumin, Mustard, Fennel, Fenugreek)
Wash and clean chana dal in water
Cook this cleaned chana dal in pressure cooker with turmeric, salt and sugar for 10-15 minutes till the it’s cooked well. Cool the pressure cooker till it releases its pressure before opening the lid.
Grind all coconut, cinnamon, cardamom, cloves, black pepper, cumin and coriander seeds to smooth paste adding little water at a time.
Add this ground paste and ¼-½ cup of water, if needed, to the cooked dal. Simmer and cook for another 20 minutes till the dal thickens.
Heat ghee in a tadka pan and add chari-phutna. When the spices start to pop and splutter, transfer the tempering to cooked dal and mix well.
Serve this delicious Chana Dali with rice or roties.
Piaj Sag Bhaja or Green/Spring Onion stir fry is another dish I couldn’t resist from trying. This simple stir fry of spring onion with diced potato in a simple tempering of punch-phutana brings out the true tastes of vegetables without any spices overpowering the fresh taste of vegetables.