Chana Dal Aur Gur Chawal

Chana Dal aur Gur Chawal, dry spicy Bengal gram is necessarily accompanied by this fennel flavoured aromatic jaggery rice.

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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. It is such a lip-smacking meal you are sure to over-eat, but worry not – an assortment of ingredients like hing, saunf and black salt will aid digestion.

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Soaking time:  3 hours
Preparation Time: 
Cooking Time: 
Makes 3 servings
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For The Chana Dal
1/2 cup chana dal (split bengal gram) , soaked for 3 hours and drained
salt to taste
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp black salt (sanchal)
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

For The Gur Chawal
1/2 cup chopped jaggery (gur)
1/2 cup long grained rice (basmati) , soaked for 10 minutes and drained
1 tbsp ghee
2 tsp fennel seeds (saunf)
2 cardamoms

For the chana dal

  1. 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.
  2. Allow the steam to escape before opening the lid. Drain well and keep aside.
  3. 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.
  4. 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.
  5. Add the coriander and mix well. Keep aside.

For the gur chawal

  1. 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.
  2. 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.
  3. 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.

How to serve

  1. Just before serving, reheat the chana dal and gur chawal and serve immediately.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 21 Oct 14 12:45 AM

 on 18 Oct 14 02:07 PM

Wow its such an exciting combination.. The sweet rice with spicy chana dal tastes amazing.. I had never tried gur chawal.. nor even thought if something like this can be made.. but when i tried this recipes.. i loved it!
 on 18 Apr 13 03:01 PM

Sweet rice with chana dal create a nice mix of sweet and spice.