Bengal gram dal dishes/chana dal dishes

Chana dal spicy paratha(Bengal gram dal spicy paratha )

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DSCN0614                                                      Ready to serve Chana dal paratha(spicy)

Makes : 8-10 of the above size

Time taken: 45 minutes (other than soaking and cooking dal)

When I  think  od Bengal gram dal/Chana dal   the first thing that strikes to me  is the favorite sweet poli which is a popular indian sweet flat paratha which is prepared for either “Holi” or “Ugadi”.  Chana dal/bengal gram dal is used in the preparation of the payasam,  (called Madgane in konkani) poli, panchakajjaya , chana dal sweet kichadi and also the spicy fried dal etc and many other dishes.(  these dishes one can find on this blog)  This recipe i happen to try a couple of times at home and so thought of sharing with the viewers of my blog today.  Here it is….

What you need to have:

1.Bengal gram dal – 1/2 cup

2. Chopped onions – 1/4 cup

3. Green chili -3-4 (medium spice)

4. Turmeric powder – 2 pinches

5. Asafoetida powder – 2 pinches

6. Garam masala powder – 2 pinches(home made)

7. Grated ginger – 1/2 teaspoon

8. Chopped cilantro – 2 tablespoons

9. Salt – as needed

10. Lemon juice – 1 teaspoon

DSCN0598                                                                   Ingredients of  paratha stuffing

What you do with what you have:

1. Wash, peal and chop onions, cilantro fine, grate ginger, green chili and keep it aside.

2. Soak chana dal in water for about 2 hours.  Cook it in the cooker adding very little water(depends upon the quality of dal)  for about 20 minutes.  On cooling drain water if any and grind it in the mixer to a fine consistency.  Add all ingredients from step-1 and also add turmeric powder, garam masala power, asafoetida powder, salt and lemon juice to it and  transfer it to a wide bowl.DSCN0600                                                                     Paratha stuffing in a bowl

3. Mix and make round balls and keep it aside in a plate.  In the mean time let us make the outer dough ready.DSCN0605                                                                Chana dal stuffing being shaped into round balls

Ingredients of the outer dough:

1. Wheat atta – 1 and 1/2 cups

2. Cooking oil – 1 tablespoon

3. Salt – as neededDSCN0595                                                                Ingredients of the outer dough   

4. Make the outer dough adding water in steps to a soft paliable dough and keep it aside for about 20 minutes.  Pinch out a lemon sized dough from it and roll it into a 4″ disc and place the round shaped stuffing from step-3 into it and bring the edges together and close it and roll it ionto a 6″ roti on a plastic sheet dusting it into wheat atta.  Repeat the same process for the remaining dough.DSCN0607                                               Roti dough, pinched out ball, stuffing place and roti finally rolled

5. Place a roti skillet on the flame and when heated splash a little oil and place the roti on it.  Splash a little oil on top of the roti as well.DSCN0611                                                                    Chana dal paratha being roasted

6. When roasted just flip and roast it again.DSCN0610                                                          Roasting in progress

7. Flip it again and roast it till brown dots appear and puffs up.DSCN0612                                                 Chana dal paratha being roasted and done

8. Transfer it to a servng plate and enjoy with butter, chili pickle or even curds and chutney powder or any side dish of your choice.  YummmmmmmmmmDSCN0614                                                        Ready to serve chana dal paratha with chili pickle and butter

Makes : 8-10 of the above size

Time taken: 45 minutes (other than soaking and cooking dal)

Good to remember:  1. Chana dal should be cooked soft to make a proper stuffing.

2. One can even add any masala powder or even add ginger-garlic paste etc.  it is one’s option.

3. Make the outer dough soft enough so that one is able to get a proper binding to the stuffing too and is able to roll easily so that it does not ooz out and make the paratha shapeless.

Hayagreeva maddi (Prasadam for Varamahalakshmi)

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How long it takes: 1 hour

Number of servings: 10-12 

Bengalgram dal/Chanadal though resembles Toor dal very closely is not as widely used in our daily menu – meals and dinners – as the former. Instead, it finds use in snacks such as sweet chanadal kichadi, crispy fried chanadal, Puran poli, Madgane. Along similar lines, today I would like to put up a sweet dish prepared in combination with chana dal, jaggery, poppy seeds, and pure ghee a prasadam dish for the Varamahalakshmi Pooja on the 16th of this month.

What you need to have:

1. Bengalgram dal – 1 cup

2. Jaggery – 3/4 cup

3. Poppy seeds – 2 Tablespoons

4. Cashews – a few

5. Raisins – a few

6. Cardamom -10-15

7. Fresh grated coconut – a handful

7. Pure ghee – 1/4 cup                                                                        Ingredients of Hayagreeva dish                                                                                     

                                     Other ingredients of the dish

What you do with what you have:

1. Place a skillet with a teaspoon of ghee in it and warm up chana dal for about 10 minutes on simmering the flame till you get a pleasant aroma but of course do not burn it.

2. On cooling add 2 cups or a little more water to it and cook it in the as usual for about 25 minutes till soft.

3. In the mean time grate coconut, peal and powder cardamom, chop jaggery as well fine and keep it aside.

4. Place a wide bowl with chopped jaggery and also add 1/2 cup water to it on medium flame. Once jaggery dissolves in water, keep it aside to settle and strain for dirt through the strainer.

5. Add the syrup back into the bowl and add cooked dal from step-2 to it and cook till  cooked dal and jaggery syrup mixed together.                                         Cooked dal being added to strained  jaggery syrup

6. Place a spatula and dry roast poppy seeds till done. On cooling powder it in the mixer                                                                           Poppy seeds being dry roasted

7. Place a spatula with 1 0r 2 teaspoons of pure ghee in it. Add both cashews, Raisins and fry till done.                                                                          Cashews and Raisins being fried in ghee

8. When dal and jaggery syrup mix up add poppy seeds powder from step 6 and fried dry fruits from step 7 to it. Also add fresh grated coconut as well and give a strong stir to the mix. Add 2- tablespoons of ghee too to it. Keep stirring constantly to make sure things do not burn and the frying is uniform.                                                                                                                                                 

Dry fruits, poppy seeds & cardamom powder grated coconut being added 

9. Transfer it to a serving bowl for a closer view of the                                                    

                                    closer view of Hayagreeva dish

Good to remember:

1. Jaggery syrup should be strained to avoid the dirt ( little stones etc.) that often come with jaggery.

2. Make sure the dish is given a constant stir to avoid it from getting burnt.

Chanedali Khichdi

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Chanedali Khichadi

How long it takes : 1 hour

Number of servings: 4-5

Chana dal (Konkani)/Kadlebele (Kannada )/ Chick peas dal is used in diverse preparations such as the madgane, puran poli, chivda, kosambari to name a few.  We also prepare panchakajjaya prasad for the Sankashti Puja. Chanedali Kichadi is a popular Konkani dessert, especially these days as a wedding dessert ! Usually prepared with broken wheat, but some household traditions prescribe wheat sujee/rawa for ease of preparation. Here is my version of the dish.

What you need to have:

1. Broken wheat – 1 Cup

2. Chick peas Dal – 1/3 or 1/2 Cup (I have used 1/3 cup)

3. Sugar – 1 and 1/4 cup

4. Fresh grated coconut – 1 Cup

5. Milk – 1 Cup

6. Raisins – A handful

7. Cashews – A handul

8. Pure ghee – 2-3 Tablespoons

9. Cardamom – 15 – 20

Ingredients of Chanedali Kichadi

Flavouring ingredients

What you do with what you have:

1. Wash and drain water from broken wheat and keep aside.  Grate coconut, peel and powder cardamom keep aside.

2. Place the cooker on medium flame with 1 teaspoon of pure ghee in it. When it melts, add broken wheat and warm it for a while till it dries up. Then, add Bengalgram/chana dal and fry for about 2-3 minutes.

Chana dal and broken wheat being roasted

3. Add sufficient quantity of water and milk and cook in the pressure cooker as usual for about 30 minutes till smooth. Once pressure is entirely released, transfer to a broad bowl .

Cooked chana dal & broken wheat mix

4. Add required quantity of sugar and fresh grated coconut and let the mixture cook on low flame. Stir at regular intervals to mix it well and prevent the bottom part from getting burnt.

Sugar and fresh grated coconut being added

5. Separately, heat a spatula with 2 teaspoons of pure ghee in it and fry the cashews and raisins.

Cashews and raisins being fried in pure ghee

6. When the khichadi has mixed well with sugar, add the fried cashews and raisins and mix well.  Also add cardamom powder from step-1 and let it cook till it solidifies. Serve it with a dollop of pure ghee. Enjoy either hot or even lukewarm. Some even prefer it served cooled / chilled.

Fried dry fruits & cardamom powder being added

7.  Ready to serve chanedali kichadi is as shown in the image below.

Ready to serve sweet Chanedal kichadi

How long it takes : 1 hour

Number of servings: 4-5

Good to remember:

1. Both dal and broken wheat should be warmed up slightly to get rid of the raw smell. Caution – do not fry for too long as they will then not cook.

2. Quantity of water depends upon the quality of broken wheat one uses.

3. Jaggery can also be used in place of sugar.

4. Konkani people enjoy this dish with plain dosa.

Chana dal pudding (Or Madgane)

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About Madgane

Ready to serve Madgane

Dried Dals are legumes and a variety of these are available in India. This recipe uses “chana” (pronounced chun-ah) dal – yellow in colour and similar to, but not exactly the same as dried yellow split peas.(White peas dal). Infact the flavor and texture of Chana dal is completely different from the yellow split peas. In Kerala people use more split peas dal than either Toor dal or Bengal Gram dal/Chana dal.

Chana dal is used in the preparation of many dishes like the kosambri, the Dal Vada (Chettambade), Panchakajjaya, etc. This dish I am describing here is a sweet pudding made from Chana Dal. Also called Madgane. Its a Ugadi special (never mind that one of the Ugadi is past) and its typically relished as a side-dish for Khotto. It is also prepared in many temples for their anniversery functions etc. Although it is generally popular dish, it is surprising that most modern restaurants do not serve this.

What you need to have:

Ingredients of Madgane

Ingredients of Madgane

– Bengalgram Dal – 2-3 Tablespoons

– Tender Cashews – 25-30 (Tender ones)

– Raw rice – 2 Tablespoons

– Jaggery (Molasses)  – 1 cup(As per one’s pallot)

– Fresh grated coconut  – 1/3 cup

– Water – 700 Ml

– Resins a few

– Cardamom – 10

What you do with what you have:

1. Soak rice in water for about 1/2 an hour.  Grate coconut and keep it aside.  Peal cardamom as well.

2. Place a broad based bowl on medium flame with a teaspoon of ghee and on melting add  2 Tablespoons of Chan dal to it. Roast until you get a pleasant aroma.

Bengalgram dal being dry roasted

3. Transfer roasted dal into the cooker and add  1 cup of water to it and leave it for around 10 minutes.  Cook it in the cooker as usual for 25-30 minutes  till soft.

Cooked Bengalgram dal

4. Crush Molasses (Jaggery) and add some water to it and bring it to boil.  While boiling add cashews and cook till done.

Cashews being cooked with jaggery

5. When cooked add cooked dal from the cooker to this  mixture.

Cooked dal added to the jaggery-cashew mix

6.  Grind grated coconut, soaked rice and cardamom from step-1 in the mixer adding water in steps to a medium fine consistency.

Ground mixture of coconut, rice and cardamom

7. Add  ground mixture from step-6  to the cooked jaggery-dal mix  from step-5 to it and bring it to boil adding  water in steps and  stiring continuously, so that it does not catch the bottom and burn the dish.   You may need to add water to this but make sure that having added  1 cup of water in Step 3 and a small amount in Step 5, do not add more than  3-4  cups of water  in Step 6/7. In other words, the whole dish should not use more than 4-5 cups of water.

Ground wet mixture being added

And the dish is now ready to be served .

Ready to serve Madgane

Ready to serve Madgane/Bengalgram Dal Pudding

What to remember

1. Roast dal in such a way that it does not change its colour.

2. Keep stirring continuously after adding the ground rice coconut mixture to avoid sticking the bottom.

3. If too little water is used, the dish will turn into a cake in a few hours and lose taste if you try to dilute it later on. Of course, too much water will dilute it straight away !

4. Regarding Cashews even dry pealed cashews can be used for the dish. During this month tender Cashews are available afresh here so we use it.

5.It can serve as a party dish also if prepared on the previous day and served chill will be more yummy.

How long it takes: 60 mins

Number of Servings: 6-8