Suva Chana Dal


by
Lentil Dill Fry, cooked chana dal with a tempering of onions and  spices, this piquant dish is sure to your taste buds. Dill is an excellent source of iron.

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Sometimes, the right combination of nutrients works better than a single supplement in overcoming a shortfall. In boosting haemoglobin levels for example, a combination of iron and protein will do the job better, as in the case of this Suva Chana Dal where the former brings in protein to support the rich iron content of the the latter. An assortment of traditional spices and spice powders together with tomatoes and onions does its job very well indeed, making this dal not just a nutritious offering but a lip-smacking treat too!

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Makes 6 servings
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Ingredients

Method
  1. Clean, wash and soak the chana dal in enough hot water in a deep bowl for 1 hour. Drain and keep aside.
  2. Combine the chana dal, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Heat the oil in a deep non-stick pan, add the cumin seeds, cloves and cinnamon and sauté on a medium flame for a few seconds.
  5. Add the onions and garlic paste and sauté on a medium flame for another 2 minutes.
  6. Add the dill leaves and tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  7. Add the chilli powder, coriander powder and little salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally.
  8. Add the cooked chana dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  9. Serve hot.
Nutrient values per serving
EnergyProteinCarbohydratesFatIronVitamin CFolic acid
179 kcal 9.0 gm 26.7 gm 4.0 gm 3.0 mg 8.5 mcg 68.9 mcg
RECIPE SOURCE : Iron Rich RecipesBuy this cookbook
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 on 06 Oct 14 01:42 PM


A basic chana dal subzi perked up with flavourful iron rich suva bhaji. It can be enjoyed with rotis or chawal.
 on 15 Jul 14 10:16 AM


Dill may have a little strong flavour but the presence of dal mellows down the flavour of dill. It gives an international flavour to the indian dal.