Chana Dal Aamti(Split Chick Pea Curry)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 204.6
- Total Fat: 15.1 g
- Cholesterol: 5.2 mg
- Sodium: 211.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.4 g
- Protein: 4.2 g
View full nutritional breakdown of Chana Dal Aamti(Split Chick Pea Curry) calories by ingredient
Introduction
This curry is a hot,spicy and very aromatic dish.Though simple to prepare this takes some time to make.I make all my Masalas(Spice Powders) in advance as well as keeping roasted Dry Coconut ready in my 'Fridge so I require very little time to make this.The proportions for making the Spice powders are listed in my Cook Books so whoever is interested in making them can do so. This curry is a hot,spicy and very aromatic dish.Though simple to prepare this takes some time to make.I make all my Masalas(Spice Powders) in advance as well as keeping roasted Dry Coconut ready in my 'Fridge so I require very little time to make this.The proportions for making the Spice powders are listed in my Cook Books so whoever is interested in making them can do so.Number of Servings: 6
Ingredients
-
200gms.Chick Peas(Bengal Gram/Whole Chana/Chana Dal)
100gms.ripe Tomatoes
50gms.shredded Dry Coconut
1cup Coconut Milk
3tsps.Ba-aji's Bottled Masala Powder( if available use Store bought Special Sunday /Malvani Masala instead)
2tsps.Coriander-Cumin Powder
2tsps.Ba-aji's Garam Masala Powder
1.5tsp.Turmeric Powder
1.5tsp.Brown Cane sugar
Salt to taste
1.5tsp.Asafoetida(Hing)Powder
10 Sweet Curry Leaves
1tbsp.Clarified Butter(Ghee)
15-20sprigs fresh Coriander(Cilantro) Leaves for garnishing
Directions
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. If this is too much trouble use plain Split Chick Peas(chana Dal) and soak this for 20-30 minutes before cooking.I use the Sprouts for greater Nutritive Value and these are tastier too.
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(Chana Dal) 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 the pressure subsides, mix in the Coriander-Cumin Powder,Ba-aji's Bottle Masala Powder,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.
Mix a little Water in the Dry Coconut-Garam Masala Powder and add it to the Curry.Mix in 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. If this is too much trouble use plain Split Chick Peas(chana Dal) and soak this for 20-30 minutes before cooking.I use the Sprouts for greater Nutritive Value and these are tastier too.
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(Chana Dal) 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 the pressure subsides, mix in the Coriander-Cumin Powder,Ba-aji's Bottle Masala Powder,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.
Mix a little Water in the Dry Coconut-Garam Masala Powder and add it to the Curry.Mix in 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.