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| RECIPE FOR CHANA DAAL - BANGLA RECIPESSponsored Links |
| Title: | Chana Daal - Bangla Recipes | | Category: | Bangladesh Recipes | | Rating: |  | Instructions:
Ingredients:
Chana Daal - 2 mugs
Tumeric - 1/2 teaspoon
Geera (Cumin) powder - 1+1/2 teaspoon
Salt - 1+1/2 teaspoon to taste
Sugar - 2 teaspoon to taste
Green Chilli - 2 - 3
Coconut (Optional) - 1
Indian Bayleaves - 3 or 4
Whole Geera (Cumin) - 1 teaspoon
Ginger - 1 inch peeled and chopped
Moori (aniseed seeds) - 1/2 teaspoon
Kalwanji (onion seeds) - 1 teaspoon
Dried red chilli - 1 to 2
Whole Cardamom - 8 to 10
Cinnamon sticks - 6 to 8
Preparation
Wash and drain the daal using hot water. Add plenty of cold water and leave to soak for one to two hours. Drain.
Cooking the Daal
Put the soaked daal in a large saucepan and half fill it with cold water. Bring to the boil and boil for 3/4 hour (if it starts drying out whilst boiling you can add more hot water). Add salt and mix.
Add the Tumeric and Cumin powder and a little sugar to taste. Take two or three small fresh green chillis and open them to expose the seeds by slicing them down their length; add these to the daal.
Fresh coconut flesh is sometimes now added - try it if you can get a whole nut. Halve the coconut and carefully remove the white pulp. Cut it into small squares and fry it separately until it is just going brown. It can now be added to the daal.
Frying the spices
In a second saucepan you now prepare the remaining spices for the shombar.
Heat a little oil to a high heat but not quite smoking. Add the red chillis and Indian bay leaves and lightly fry. Then add the whole geera, mouri, kalwanji and chopped ginger. The seeds should fry instantly. Remove the saucepan from the heat and immediately pour the liquid daal into the hot oil. Be careful as the combination is explosive! I usually do this over the sink. The better the \"shombar\" the better the taste of the daal.
Finishing off
Having had the fun off the shombar you are nearly there. Put the saucepan which now contains everything back on the stove and gently heat. You now add the whole Cardamom and Cinnamon sticks. These can be added whole to the daal, but if you are able to crush them into a powder first with a little mortar and pestle this gives even more flavour. You can also add a little butter at this point.
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