Thursday, November 1, 2012

Padwal Chana Daal

This is one of the simplest recipes from my mother's kitchen. This works best when served fresh along with chapati and/or Amti and rice.
Padwalachi (Chana Daal) Ghalun Bhaaji
Snake gourds with Chana Daal
2-3 snake gourds, seeds removed, chopped into semi circles
3 tbsp chana daal, rinsed and soaked for 1 hour
salt to taste
A pinch of sugar
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 green chilies, slit
2 tbsp freshly scraped coconut
1. Heat oil in a heavy bottomed wok/kadai.
2. Add the ingredients for tempering.
3. As they sizzle, add drained chana daal. Saute for few minutes.
4. Cover with a lid. Keep water on the lid. Cook for about 5 minutes.
5. Now add chopped snake gourds. Continue cooking with lid/water on top.
6. Once cooked, add salt, sugar and coconut.
Note -
1. You can mix a little pepper powder with freshly scraped coconut and add to the bhaaji.
2. Snake gourds available in the local Indian stores here, are quite small compared to the Indian counterparts available in the markets of Mumbai. Please adjust the seasonings accordingly.


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