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Saturday, 26 August 2017

Chane Ki Dal - Haryana Style



          This is just a simple, healthy and at the same time a delicious chana dal (Bengal gram) in yoghurt. This can be termed as a raita as there is no cooking involved. I came across this awesome and a bit of an 'off the beaten track' recipe in one of the cookery shows and so decided to give it a try. It can be relished with any form of rice or Indian bread. So check for a step by step method to prepare it.











  • 1 cup chana dal (Bengal gram lentil), soaked overnight
  • 1 tsp. fennel seeds
  • 1 cup yoghurt
  • 1 tsp. mustard seeds, soaked in water for an hour
  • 2 green chilies
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1-2 tbsp. coriander leaves (opt)
  • 1/2 tsp. red chili flakes (opt)







          Boil the dal in 1 cup water along with turmeric powder and fennel seeds for one whistle. Then separate the lentil from the stock. Keep aside.

          Grind the mustard seeds, green chilies, a pinch of turmeric powder and little water to a paste. 

          Mix the paste along with the yoghurt and salt. Whisk well and add to the boiled and drained chana dal.

          Garnish with coriander leaves and chili flakes and serve as a side dish or as raita. Goes well with any form of rice or Indian bread.




                   Boil the dal in 1 cup water along with turmeric powder and fennel seeds for
                   one whistle. Then separate the lentil from the stock. Keep aside.



                Grind the mustard seeds, green chilies, a pinch of turmeric powder and little
                water to a paste. Mix the paste along with the yoghurt and salt. Whisk well.




                               Add to the boiled and drained chana dal.




                                Garnish with coriander leaves and chili flakes.




                   Serve as a side dish or as raita. Goes well with any form of rice or Indian 
                   bread.













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