Chana dal cooked in Bengali style seasoned with kopra (dry coconut) and whole spices. It is tempered with mustard oil, chopped ginger, green chillies and bay leaf.
STEP 1.In a pressure cooker add 1 cup washed and soaked chana dal, ½ tps turmeric (haldi) powder, salt to taste and 2 ½ cups water. Pressure cook for 8 whistles and then simmer for 5 minutes. Allow the pressure to release naturally.
STEP 2.In a preheated pan add 1 tsp mustard oil, ½ cup dry coconut (kopra) cut into small pieces and saute till golden brown. Transfer to a bowl and keep aside.
STEP 3.In the same pan add 1 tbsp mustard oil, ½ tsp cumin seeds, 3 dry red chillies, 2 cloves(lavang), 1 inch cinnamon stick (dalchini), 1 inch chopped ginger, 2 slit green chillies, 1 bay leaf and saute for a few seconds till the cumin crackles.
STEP 4.Add the cooked dal and mix to combine well with the tempering. Add the roasted kopra.
STEP 5.To adjust the consistency of the dal add ¼ cup to ½ cup water and allow to boil for 3 to 4 minutes. Turn off the heat.
STEP 6.Serve hot with rice and sabji.
Nutrition value
324
calories per serving
11 g Fat13 g Protein49 g Carbs26 g FiberOther
Current Totals
11 g Fat
13 g Protein
49 g Carbs
26 g Fiber
MacroNutrients
Carbs
49 g
Protein
13 g
Fiber
26 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
344 mg
Iron
7 mg
Vitamin A
212 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
105 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
101 mg
Manganese
8 mg
Phosphorus
204 mg
Selenium
27 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment