Chana Dal Aur Gur Chawal
Chana Dal aur Gur Chawal is a sumptuous combination of spicy chana dal served with aromatic jaggery-sweetened rice. The gur chawal imbibes the flavour and aroma of fennel and cardamom beautifully, in such a way that it kindles ones appetite.
| Servings | Prep Time |
| 3people | 190minutes |
| Cook Time |
| 27minutes |
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Ingredients
For The Chana Dal
- 1/2cup chana dalsoaked for 3 hours and drained, split bengal gram
- salt to taste
- 1tbsp Oil
- 1/2tsp Cumin seedsjeera
- pinch aof asafoetidahing
- 1tsp ginger-green chilli paste
- 1/4tsp Turmeric powderhaldi
- 1tsp chilli powder
- 1tsp coriander powderdhania
- 1/4tsp Black saltsanchal
- 1tsp Lemon juice
- 2tbsp finely chopped corianderdhania
For The Gur Chawal
- 1/2cup chopped jaggerygur
- 1/2cup long grained ricesoaked for 10 minutes and drained, basmati
- 1tbsp ghee
- 2tsp fennel seedssaunf
- 2 cardamoms
Instructions
For the chana dal
- Combine the soaked and drained chana dal, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Drain well and keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the cooked chana dal, turmeric powder, chilli powder, coriander powder, black salt and lemon juice, mix gently and cook on a medium flame for 1 minute, while stirring continuously.
- Add the coriander and mix well. Keep aside.
For the gur chawal
- Heat the ghee in a broad non-stick pan, add the fennel seeds, cardamom and rice and sauté on a medium flame for 1 minute.
- Add 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the rice is completely cooked, while stirring occasionally.
- Add the jaggery and ½ cup of water, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring continuously.
Recipe Notes
Just before serving, reheat the chana dal and gur chawal and serve immediately.
