Chatpatti Chana Daal Recipe

Chatpatti Chana Daal is a cherished South Asian dish known for its delectable mix of flavors and heavenly flavor. This customary recipe has been gone down through ages, offering a magnificent mix of protein-pressed split chickpeas and sweet-smelling flavors. Whether you're a carefully prepared culinary expert or new to South Asian cooking, this Chatpatti Chana Daal recipe is a must-attempt. In this blog entry, we'll make you through the step-by-step process of creating this spicy and tangy dish that's sure to tantalize your taste buds.

Chatpatti Chana Daal Recipe

Ingredients:

• Green cardamom 2
• Cinnamon stick 1
• Black peppercorns 14-15
• Cloves 6-7
• Mace 1 blade
• Caraway seeds 1/2 tsp
• Cumin seeds 1 tsp
• Button red chilies 5-6
• Curry leaves 12-15
• Tomatoes 3 medium
• Mint leaves 6-8
• Fresh coriander 1-2 tbs
• Green chilies 2-3
• Water 1/4 Cup
• Lemon juice 3 tbs
• Red chili powder 1 and 1/2 tsp or to taste
• Turmeric powder 1/2 tsp
• Chaat masala 1 tsp
• Salt 2 tsp or to taste
• Coriander powder 1/2 tbs
• Banaspati (any of your choice) 1/2 Cup
• Onion sliced 2 medium
• Ginger garlic paste 2 tbs
• Cumin seeds 1 tbs
• Water 1 Cup
• Split bengal gram 350g (soaked & boiled)
• Fresh coriander chopped
• Ginger
• Green chili slices
• Fresh coriander chopped

Recipe:

In a frying pan, add green cardamom, cinnamon stick, black pepper corns, cloves, mace, caraway seeds, cumin seeds, button red chilies and dry roast for 1-2 minutes. Add curry leaves and dry roast until fragrant. Let it cool. In a spice mix, add roasted spices and blend to make a powder and set aside. In a jug, add tomatoes, mint leaves ,fresh coriander, green chilies, blend well and set aside.

In a bowl,add water,lemon juice,red chilli powder,turmeric powder,chaat masala,salt,coriander powder,whisk well & set aside.

In a wok, add basmati and let it melt. Add onion and fry until light golden. Add ginger garlic paste, cumin seeds, mix well and cook for 1-2 minutes. Add blended tomato mixture, mix well and cook on low flame for 6-8 minutes. Add prepared spices water, mix well and cook for 1-2 minutes. Gradually add water, mix well and cook on low flame until oil separates (10-12 minutes). Now add prepared spice mix (reserve 1/2 tbs for later use), mix well and cook for 3-4 minutes. Add boiled split bengal gram and mix well. Add fresh coriander, ginger, cover and simmer on low flame for 8-10 minutes. Add prepared spice mix and mix well.

Sprinkle reserved spice mix and garnish with green chili, ginger, fresh coriander and serve!