Urad(split white lentils) Chana(split bengal gram ) daal recipe/ urad chana lentil soup
A mix of creamy urad daal, and nutty chana daal, this is a perfect- healthy and protein packed dish for your yummy meals.
Ingredients
- 3/4 cup urad daal (split white lentils) thoroughly washed/rinsed
- 1/4 cup chana daal (split bengal gram thoroughly washed/rinsed
- 4-5 cups water
- salt as per taste
- 1/2 tsp chilli powder
- 1/2 tsp haldi (turmeric powder)
- 1 tsp ginger crushed/ finely chopped
- 1 tsp garlic crushed / finely chopped
- 1/8 tsp hing (asafoetida powder)
- 1 tsp kasoori methi
- 2 tbsp ghee (clarified butter)
- 1 tsp jeera(cumin seeds)
- 1 small onion finely chopped
- 2-3 green chillies slit/ chopped
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- coriander leaves chopped- to garnish
Instructions
cooking daal
- Wash and rinse the daals thoroughly in water.If you are making this in pressure cooker you can just soak it in fresh water for 10-15 minutes, or it will be ok if you do not soak it at all.
- Add the mix in 4-5 cups of boiling water.
- Add roughly crushed or finely chopped ginger, garlic.
- Add asafoetida powder, salt, red chilli powder and turmeric powder.Let it pressure cook for 2 whistles, and turn off the heat.
- Once it is cooked, open the pressure cooker, and check the consistency of the daal, you will notice that both the daals have become tender, and if you try to crush it in your fingers, these can be easily crushed using your thumb and index finger.
- Now add kasoori methi (crushed dried fenugreek leaves),mix it well. Cover it and let the daal simmer on low heat for another 8-10 minutes.
Tempering
- Heat the ghee.
- In hot ghee, add cumin seeds.
- When these start spluttering, add finely chopped onions, Let it become golden and crispy.
- Add chopped or slit green chillies. Cook for a minute.
- Add Degi mirchi or paprika- this adds a beautiful red colour to your tempering and is not too spicy. Add coriander powder, garam masala, and slit or chopped green chillies.
- Mix well, and add the cooked daal carefully to this hot tempering- be careful as it immediately start splattering.
- Mix it, garnish this with fresh chopped coriander leaves, and slit ginger juliennes/ green chillies and ghee.
- Serve it hot with fresh rotis/ tandoori roti/ naan, accompanied with fresh or pickled onions, salad and pickles.
Notes
- Most of the people add only salt, and boil daal, and add rest of the spices mentioned above during tempering. But my mum cooks most of the daals this way, and even I like cooking all my daals this way as when the lentils are cooked along with these spices, they absorb the flavours really well, and taste beautiful even without the tempering. This mix can be had as a soup in winters without the tempering. This is not much spicy and has no fat at this point.So if you want no fat daal, it is a great way to have it.
- If you do not have a pressure cooker, you should soak the washed daal mix in fresh water overnight or for 5-6 hours, and then cook it with the above ingredients in a covered pan. It takes longer to cook in pan, so you will have to let it simmer for almost 20-30 minutes.once done, rest of the recipe remains same.Follow the steps for tempering.