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Ingredient
Top 5 dishes made from Roasted Bengal gram / chana dal
1 . Rava idly sambar and chana dal and peanuts chutney
Rava idly sambar and chana dal and peanuts chutney
#SIS
Ingredient
2 cup
Semolina-
1 cup
Yogurt-
1 tbsp
Eno fruit salt-
as per requirement
Salt- to taste
1 tbsp
Oil-
1 cup
Water-
1 tbsp
Chana dal -
1 tsp
Urad dal -
1 tsp
Black mustard seeds -
10
Curry leaves
100 gm
Coriander leaves
1 cup
Tuvar dal -
1/2 tsp
Turmeric powder -
1/2 tsp
Red chilli powder -
as required
(Brinjal,tomatoes,
1 cup
onion,) -
1 tsp
Imli pulp -
3 cup
Water -
as required
Salt - to taste
2 tbsp
sambar powder -
1 tbsp
Coconut oil -
1 tsp
Mustard seeds -
1 pinch
Hing -
1 cup
Fresh grated coconut -
2 tbsp
Roasted peanuts -
4-5
Garlic cloves
1/4 tsp
Black mustard seeds
1 tsp
Oil
Cooking instructions
* Step 1
Mix semolina and yogurt in a large vessel and keep for 15 minutes. Now add salt and water as required, mix it gently and make a batter (neither too runny nor to thick). mix it well.
* Step 2
Heat oil in a pan add chana dal,urad dal black mustard seeds and curry leaves when it crackle add into the idly batter.
* Step 3
Grease the idly plate and pour the batter in idly plate and steam for ten mins.
Enjoy hot idly with sambar and chutney
* Step 4
Heat oil add the chopped veggies and saute for 5 - 6 mins.
Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.
* Step 5
.Now we add sambar powder, red chilli powder and imli pulp and mix well..
To temper it with all spices and mix well in the sambar.
Garnish with coriander leaves and serve with idly.
* Step 6
Dry roast the bengal gram / chana dal and also dry roast the peanuts.
Fry the curry leaves.
* Step 7
In a blender add coconut,roasted bengal gram / chana dal,green chilli,fried curry leavevs,salt and 1/2 cup of water.
Blend to make a paste.
Heat one tsp oil.
* Step 8
Add black mustard seeds and curry leaves to splutter and add into the chana dal and peanuts chutney
Serve chutney with idly and sambar
Note: if there is a photo you can click to enlarge it
2 . Chana dal and peanut chutney
Chana dal and peanut chutney
#GA4
#week4
Ingredient
1 cup
Fresh grated coconut
2 tbsp
Roasted peanuts
8-10
Curry leaves
4-5
Garlic cloves
to taste
Salt
for
Tempering-
1/4 tsp
Black mustard seeds
1 tsp
Oil
Cooking instructions
* Step 1
Dry roast the Bengal gram/chana dal and also dry roast the peanuts.
Fry the curry leaves.
* Step 2
In a blender add coconut, roasted Bengal gram/chana dal, green chilli, fried curry leaves, salt and 1/2 cup of water.
* Step 3
Blend to make a paste,heat one tsp oil and temper with black mustard seeds
Note: if there is a photo you can click to enlarge it
3 . Coconut chutney
Coconut chutney
#cookingwithcoconut
Ingredient
1 cup
Fresh grated coconut
8-10
Curry leaves
to taste
Salt
1/4 tsp
Black mustard seeds
1 tsp
Oil
Cooking instructions
* Step 1
Dry roast the bengal gram / chana dal.
* Step 2
Fry the curry leaves.
* Step 3
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilli,fried curry leaves,salt and 1/2 cup of water
* Step 4
Blend to make a paste.
* Step 5
Heat one tsp oil.
* Step 6
Add black mustard seeds to splutter and add in the coconut chutney.
* Step 7
Serve coconut chutney with idli,dosa.
Note: if there is a photo you can click to enlarge it
4 . Coconut chutney
Coconut chutney
#Dipsandsauces
Ingredient
1 cup
Fresh grated coconut
8 - 10
Curry leaves
to taste
Salt
1/4 tsp
Black mustard seeds
1 tsp
Oil
Cooking instructions
* Step 1
Dry roast the bengal gram / chana dal.
* Step 2
Fry the curry leaves.
* Step 3
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilli,fried curry leaves,salt and 1/2 cup of water
* Step 4
Blend to make a paste.
* Step 5
Heat one tsp oil.
* Step 6
Add black mustard seeds to splutter and add in the coconut chutney.
* Step 7
Serve coconut chutney with idli,dosa.
Note: if there is a photo you can click to enlarge it
5 . Coconut chutney
Coconut chutney
#Anniversary
Ingredient
1 cup
Fresh grated coconut -
8-10
Curry leaves
to taste
Salt -
1/4 tsp
Black mustard seeds -
1 tsp
Oil -
Cooking instructions
* Step 1
Dry roast the bengal gram / chana dal.
* Step 2
Fry the curry leaves.
* Step 3
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilli,fried curry leaves,salt and 1/2 cup of water
* Step 4
Blend to make a paste.
* Step 5
Heat one tsp oil.
* Step 6
Add black mustard seeds to splutter and add in the coconut chutney.
* Step 7
Serve coconut chutney with idli,dosa.
Note: if there is a photo you can click to enlarge it
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