Chana Dal Aur Gur Chawal
by Tarla Dalal
Added to 95 cookbooks
This recipe has been viewed 33570 times
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.
- 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.
- 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.
- Just before serving, reheat the chana dal and gur chawal and serve immediately.
Nutrient values per serving
|Vitamin A||257.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||4.3 mg|
|Folic Acid||42.6 mcg|
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