Chana Dal Aamti(Split Chick Pea Curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
200gms.Chick Peas(Bengal Gram/Chana)100gms.ripe Tomatoes50gms.shredded Dry Coconut1cup Coconut Milk3tsps.Ba-aji's Bottled Masala Powder(Special Sunday /Malvani Masala)2tsps.Coriander-Cumin Powder2tsps.Ba-aji's Garam Masala Powder1.5tsp.Turmeric Powder1.5tsp.Brown Cane sugarSalt to taste1.5tsp.Asafoetida(Hing)Powder10 Sweet Curry Leaves1tbsp.Clarified Butter(Ghee)15-20sprigs fresh Coriander(Cilantro) Leaves for garnishing
PREPARATION
Soak whole Chana overnight in warm Water.Tie soaked Chana in a Muslin Cloth the next day and keep this bundle in a warm spot for 24 hours.When these Seeds sprout , peel these to obtain the Split Chick Peas.
Dry roast the shredded Dry Coconut till fragrant and crisply brown.Grind to a powder with the Garam Masala Powder.
Chop the Tomatoes into pieces and the Coriander Leaves fine.
METHOD
Add 2.5 cups of Water to the peeled Chick Peas and pressure cook these with the Turmeric powder and the chopped Tomatoes for 3-4 whistles.These should be soft and tender but should remain whole.When pressure subsides mix in the Coriander-Cumin Powder,Ba-aji's Bottle Masala,Salt to taste and the Brown Cane Sugar.Mix well and simmer on low flame till all the tastes are well assimilated.Add a little more Water if needed to get the Curry to desired the consistency.
Sprinkle in the Dry Coconut-Garam Masala Powder and mix well.When the Curry begins to bubble add the Coconut Milk and shake the Pan to mix well.Do not use a spoon or the Coconut Milk will separate into solids and Water.
Heat Ghee in a Seasoning Pan.Lower flame and add the Sweet Curry Leaves and the Asafoetida Powder.Pour over the bubbling Curry and cover with a lid immediately to seal in the flavours.Simmer for 5 minutes more.Adjust the Salt if needed and garnish with the chopped Coriander Leaves.
Serve hot with steamed Rice.Add a tsp.Melted Ghee to each serving to enhance the taste.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Soak whole Chana overnight in warm Water.Tie soaked Chana in a Muslin Cloth the next day and keep this bundle in a warm spot for 24 hours.When these Seeds sprout , peel these to obtain the Split Chick Peas.
Dry roast the shredded Dry Coconut till fragrant and crisply brown.Grind to a powder with the Garam Masala Powder.
Chop the Tomatoes into pieces and the Coriander Leaves fine.
METHOD
Add 2.5 cups of Water to the peeled Chick Peas and pressure cook these with the Turmeric powder and the chopped Tomatoes for 3-4 whistles.These should be soft and tender but should remain whole.When pressure subsides mix in the Coriander-Cumin Powder,Ba-aji's Bottle Masala,Salt to taste and the Brown Cane Sugar.Mix well and simmer on low flame till all the tastes are well assimilated.Add a little more Water if needed to get the Curry to desired the consistency.
Sprinkle in the Dry Coconut-Garam Masala Powder and mix well.When the Curry begins to bubble add the Coconut Milk and shake the Pan to mix well.Do not use a spoon or the Coconut Milk will separate into solids and Water.
Heat Ghee in a Seasoning Pan.Lower flame and add the Sweet Curry Leaves and the Asafoetida Powder.Pour over the bubbling Curry and cover with a lid immediately to seal in the flavours.Simmer for 5 minutes more.Adjust the Salt if needed and garnish with the chopped Coriander Leaves.
Serve hot with steamed Rice.Add a tsp.Melted Ghee to each serving to enhance the taste.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 204.6
- Total Fat: 15.1 g
- Cholesterol: 5.2 mg
- Sodium: 207.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.4 g
- Protein: 4.2 g
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