Tuesday, June 17, 2014

Channa Dal with Hard Boiled Eggs

Chana Dal e Dim Sheddho
This is a quick and easy recipe for channa dal. The addition of hard boiled eggs takes it from a side to a main dish, if need be. 
1 egg per person, hard boiled, peeled and halved
1 cup chana dal
1/4 tsp. turmeric powder
4 Tbsp. vegetable oi
1 tsp. shah jeera or cumin seeds
1 cinnamon stick
1 star anise
2 green chilies, minced
1 Tbsp. ginger paste
1/4 tsp. Bengali garam masala (ground cinnamon, cardamom & cloves)
4 cups water
2 big tomatoes, peeled, diced or 1 Tbsp. tomato paste
3-4 green chilies, left whole
1/4 tsp. sugar
1 tsp. ghee
salt to taste

  1. Wash channa dal in several changes of water & leave to soak for half an hour in warm water.
  2. Place eggs in a saucepan and cover with cold water, bring to a rolling boil, cover and boil for 10 minutes. Leave eggs in saucepan to cool, drain, peel, cut each egg in half & set aside.
  3. Heat oil over medium-high heat, sputter cumin seeds, cinnamon, star anise & minced chilies.
  4. Add turmeric, garam masala and ginger paste, stir for a minute then add channa dal and water.
  5. Bring dal to a boil, lower heat to medium-low and simmer until soft.
  6. Add salt to taste, sugar, diced tomatoes or paste & simmer for a few minutes.
  7. Place halved eggs in a serving dish and pour dal over the eggs.
  8. Garnish with ghee and whole green chilies.
Serve over steamed Basmati rice or chapatis.

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