dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji |


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Dry Masala Chana Dal, Jain Cucumber Chana Dal Sabzi

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dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with 24 amazing images.

dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji is an Indian accompaniment without the use of onions and garlic. Learn how to make Jain cucumber chana dal sabzi.

To make dry masala chana dal, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally. Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot.

You might have tried preparing chana dal and cucumber in the form of gravies, but this unique dry masala chana dal made with the same combo is unbelievably tasty and sure to delight you with its crispy texture.

Cooked simply with minimal spices, this Jain cucumber chana dal sabzi is nevertheless very tasty, mainly because of the texture of the chana dal, which is cooked to a stage where it is soft but still retains a bit of its crunch. This complements the juicy softness of cucumber well.

A meal of dry chana dal sabji, chapati, Gujarati dal and steamed rice can warm your heart and make you comfortable after a long and busy day or on a weekend lunch. On special occasions, you can complete this meal with hari mirch ka achar and finally square it up with a glass of masala chaas.

Tips for dry masala chana dal. 1. Remember to use hot water for soaking chana dal. 2. To cook chana dal, add water gradually as mentioned in the recipe. This is to prevent the chana dal from turning mushy. 3. The chana dal has to be perfectly cooked and each grain of dal should be separate after cooking.

Enjoy dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with step by step photos.

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Dry Masala Chana Dal, Jain Cucumber Chana Dal Sabzi recipe - How to make Dry Masala Chana Dal, Jain Cucumber Chana Dal Sabzi

Soaking time:  1 hour   Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
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Ingredients

For Dry Masala Chana Dal
1/2 cup cucumber cubes
3/4 cup chana dal (split bengal gram)
1 tsp cumin seeds (jeera)
1 tsp green chilli paste
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1 tbsp oil
salt to taste
Method
For dry masala chana dal

    For dry masala chana dal
  1. To make dry masala chana dal, wash and soak the chana dal in enough hot water in a deep bowl for 1 hour. Drain and keep aside.
  2. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
  3. Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally.
  4. Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally.
  5. Serve the dry masala chana dal hot.

Dry Masala Chana Dal, Jain Cucumber Chana Dal Sabzi recipe with step by step photos

If you like dry masala chana dal

  1. If you like dry masala chana dal, then also try other Jain sabzi recipes like

What is dry masala chana dal made of?

  1. Dry masala chana dal is made of 1/2 cup cucumber cubes, 3/4 cup chana dal (split bengal gram), 1 tsp cumin seeds (jeera), 1 tsp green chilli paste, a pinch of turmeric powder (haldi), 1/2 tsp chilli powder, 1 tbsp oil and salt to taste.

Tips for dry masala chana dal

  1. Remember to use hot water for soaking chana dal. 
  2. To cook chana dal, add water gradually as mentioned in the recipe. This is to prevent the chana dal from turning mushy. 
  3. The chana dal has to be perfectly cooked and each grain of dal should be separate after cooking. 
  4. We have not added coriander as garnish, as this is a Jain sabzi often made during the festival of Paryushan. But if you wish, you can garnish it with 2 tbsp of finely chopped coriander. 

How to select chana dal

  1. Dried chana dal is available all year round in pre-packaged as well as in bulk containers and is easy to store. 
  2. If purchasing in a packaged packet, check to see if there is a "use-by" date on the package. 
  3. If buying from bins, make sure the bins are not left in the open exposed to dust and grime. 
  4. Check the dal to see if it is unblemished, free from moisture damage, insects and stones.
  5. The dal should be uniform in colour and size.
     

How to select cucumber, kakadi, kheera

  1. As cucumbers are very sensitive to heat, choose ones that are fresh with no signs of shrinkage. 
  2. They should be firm, rounded at their edges, and their color should be a bright medium to dark green. 
  3. Avoid cucumbers that are yellow, puffy, have sunken water-soaked areas, or are wrinkled at their tips. 
  4. Thinner cucumbers will generally have less seeds than those that are thicker. 
  5. While many people are used to purchasing cucumbers that have a waxed coating, it is highly recommended to choose those that are unwaxed, so the nutrient-rich skin can be eaten without consuming the wax and any chemicals trapped in it.

How to soak chana dal

  1. To soak chana dal for dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji, pick and clean 3/4 cup chana dal (split bengal gram). Wash and transfer into a deep bowl.
  2. Pour enough hot water over it.
  3. Cover the dal with a lid and soak for 1 hour. 
  4. Drain the dal using a strainer. Keep aside. 

For the dry masala chana dal

  1. For the dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji, heat 1 tbsp oil in a deep non-stick pan.
  2. Add 1 tsp cumin seeds (jeera).
  3. Sauté on a medium flame for 30 seconds.
  4. Add the soaked and drained chana dal.
  5. Add 1 tsp green chilli paste.
  6. Add a pinch of turmeric powder (haldi).
  7. Add 1/2 tsp chilli powder.
  8. Add ¼ cup water.
  9. Mix well and cover cook on a medium flame for 6 minutes, while stirring occasionally. At this stage the chana dal will be 75% cooked.
  10. Add 1/2 cup cucumber cubes
  11. Add salt to taste.
  12. Add another ¼ cup water for cooking chana dal further.
  13. Mix well. Cover and cook on a medium flame for 3 minutes, while stirring occasionally. At this stage the chana dal should be completely cooked, but not mushy. 
  14. Serve dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji hot.

Nutrient values (Abbrv) per serving
Energy234 cal
Protein10.5 g
Carbohydrates30.4 g
Fiber8.2 g
Fat7.8 g
Cholesterol0 mg
Sodium38.7 mg

RECIPE SOURCE : Jain Desi KhanaBuy this cookbook

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Reviews

Cucumber Chana Dal
5
 on 29 Sep 17 10:03 AM


This combo of chana dal and cucumber is great to eat with rotis or even bhakri...The crunch of chana dal is really very nice...