Monday, 23 January 2017

Channa ni Daar ~ Gram Lentils




Channa ni Daar ~ Gram Lentils

Lentils, Dar in Gujrati or Dal in Hindi and Urdu; it is also referred to as Kaathor in India. 
The Channa dar/dal  is also commonly called the Bengal gram. 

This particular lentil has a sweet and nutty flavour. Split off a whole gram, these can be harder than most and takes slightly longer to cook. It is highly nutritious and is often a protein substitute for vegetarians.
This particular recipe is vegetarian but there is another with meat on my blog if you prefer. Channa ni Daar ma Gos/Bengal Gram Lentil with meat.







Chaana ni Daar served with lemon and green spring onions


Serves 6 to 8 persons

3 cups gram lentil
1 tbsp oil
1 1/2 tsp red chillie powder
1’ piece of ginger
1 tsp cumin powder
1 tsp crushed garlic
1/2 tsp brown sugar
1 1/2 tsp salt
½ tsp turmeric
2 green chillies finely cut
6 leaves of fresh mint finely cut
1 cup finely chopped tomatoes
2 cups crushed onions, already browned

1 tsp tamarind paste


Heat oil, add all the spices and the washed lentils, fry 1 minute. Add the tomatoes, onions and mint.  Add 4 cups of water. Bring to a boil, lower the heat and cover. Cook for 1 hour 30 minutes. The lentils should be soft but still remain whole. Add 1 tsp of tamarind paste. Simmer for another 30 minutes. 

Tips

Use a fresh green mango or two, washed peeled and chopped instead of the tamarind paste. If you do not have access to either you can add the juice of 2 fresh lemons. 
Adding a handful of freshly chopped corriander leaves can also add to the flavour.
Serve with a wedge of lemon or lime, some finely sliced onion and tomato and perhaps a cucumber and beetroot to compliment this dish. 
Generally crisp bread is served on the side, but fresh warm chapatis are a good option.

The New Cookbook  The Art of Parsi Cooking; reviving an ancient cuisine is now available


For more Parsi recipes click 
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

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