Friday, 13 July 2012

Daal Phelani (bengali chana dal)

A delicious bengali chana daal . Raisins and cashew make all the difference.


Chana dal soaked for 6 hours - 1cup
jeera -1 tsp
dalchin-1 tsp
bay leaf - 2
haldi-1/2 tsp
dhania pd -1 tsp
chillipd - 1/2 tsp
raisins - 20-25
coriander leaves
ghee, salt , sugar

Method :

Boil chana dal in cooker with vechi, dalchin and bay leaf till soft but the daal shout be intact. 
In a Kadhai heat ghee , add raisins and cashews and keep aside.
In the same ghee add jeera, 2 red chillies, daal and all remaing ingredients and cook well.
Dont make it too watery it sould be thick in consistency.
Add raisins and cashews fried in ghee and sprinkle coriander leaves.

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