Saturday, June 30, 2012
Although, this recipe from Kolhapur may remind you of Gujarati Amiri Khaman and Marathi MokLi/Vatli DaaL, this Kolhapuri specialty still tastes different.
Kolhapuri DaaLicha ZuNka
को ल्हा पु री डा ळी चा झु ण का
Chana Daal Mash from Kolhapur
1 cup chana daal (Soak for 4 hours)
salt to taste
5-7 Garlic cloves
3-4 Green Chilies
A pinch of salt
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2-3 sprigs curry leaves, torn
1. Drain the chana daal. Grind coarsely adding salt. Set aside. Remember not to grind it too finely.
2. Grind chilies, garlic and salt to a coarse paste.
3. Heat oil in a nonstic kadai/wok.
4. Add the ingredients for tempering.
5. As the mustard seeds splutter, add chili-garlic paste. Saute for 2 minutes on medium heat.
6. Now add ground daal. Keep on sauteing sprinkling water from time to time.
7. Cover and let it cook, making sure that daal does not stick to the bottom of the pan. Sprinkle more water if needed.
8. After the daal is cooked, switch the gas off. Cover and let it stand for at least 10 minutes.
9. Serve as an accompaniment with chapati as a part of a meal.
1. I have reduced the amount of oil. So I have to sprinkle water from time to time to prevent daal from sticking. If you add more oil, this step may not be required.
2. Since this ZuNka tends to get dry after cooked, make sure to include some yogurt based salad/koshimbeer with the meal.
3. I use the leftovers to make Daal ke Kababs/Burger.
4. This ZuNka has a distinct garlicky flavor. If you do not like it, reduce the amount of garlic.
5. Generally, green chilies and garlic are pounded using a stone mortar and pestle.
Posted by Meera at 6/30/2012