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Chana Daal

Contributed by:
Anita and Babita, Patna
Anita Shrivastava [Saas]
&
Babita Shrivastava [Bahu]
Anita Enterprises
Patna

Chana Daal

Ingredients

Chana Daal - 500 gm
Moong Daal - 1 tbsp
Ginger Paste - 1 tbsp
Coconut - 25 gm (chopped)
Tomato - 25 gm (chopped)
Dhaniya Patti - 1 tsp (chopped)
Onion - 2 (large size, chopped)
Haldi Powder - 2 tsp
Jeera - 1 tsp
Tejpatta - 2
Kaali Mirch - 6
Bari Elaichi - 2
Chhoti Elaichi - 2
Hing - 1 pinch
Ghee - 1 tbsp
Butter - As Required
Salt to Taste

Method of Preparation

1. Wash chana daal and moong daal thoroughly. Add 1 litre water.
2. Add ginger paste, coconut, tomato, haldi, salt, tejpatta, kaali mirch, bari & chhoti Elaichi.
3. Cook for about 20 minutes.
4. Give a tadka OR baghaar of hing and jeera in ghee.
5. Decorate with butter, dhaniya patti and onion fried in ghee.

Notes & Tips

1. Serving: 8 persons
2. Time: 45 minutes