Chana Dal Aur Gur Chawal
by Tarla Dalal
Chana Dal aur Gur Chawal is a sumptuous combination of spicy chana dal served with aromatic jaggery-sweetened rice. The gur chawal imbibes the flavour and aroma of fennel and cardamom beautifully, in such a way that it kindles ones appetite. It is such a lip-smacking meal you are sure to over-eat, but worry not – an assortment of ingredients like hing, saunf and black salt will aid digestion.
Chana Dal Aur Gur Chawal recipe - How to make Chana Dal Aur Gur Chawal
Soaking time: 3 hours Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For The Chana Dal
1/2 cup chana dal (split bengal gram) , soaked for 3 hours and drained
salt to taste
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp black salt (sanchal)
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
For The Gur Chawal
1/2 cup chopped jaggery (gur)
1/2 cup long grained rice (basmati) , soaked for 10 minutes and drained
1 tbsp ghee
2 tsp fennel seeds (saunf)
2 cardamoms
For the chana dal
- For the chana dal
- Combine the soaked and drained chana dal, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Drain well and keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the cooked chana dal, turmeric powder, chilli powder, coriander powder, black salt and lemon juice, mix gently and cook on a medium flame for 1 minute, while stirring continuously.
- Add the coriander and mix well. Keep aside.
For the gur chawal
- For the gur chawal
- Heat the ghee in a broad non-stick pan, add the fennel seeds, cardamom and rice and sauté on a medium flame for 1 minute.
- Add 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the rice is completely cooked, while stirring occasionally.
- Add the jaggery and ½ cup of water, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring continuously.
How to serve
- How to serve
- Just before serving, reheat the chana dal and gur chawal and serve immediately.
| Energy | 405 cal |
| Protein | 9.1 g |
| Carbohydrates | 66.6 g |
| Fiber | 6.4 g |
| Fat | 11.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 265.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 4.4 mg |
| Folic Acid | 53 mcg |
| Calcium | 47.5 mg |
| Iron | 2.7 mg |
| Magnesium | 70.3 mg |
| Phosphorus | 168 mg |
| Sodium | 27.1 mg |
| Potassium | 287.1 mg |
| Zinc | 0.9 mg |
i tried this recipe n it turned out to be yummy
delicious
Wow its such an exciting combination.. The sweet rice with spicy chana dal tastes amazing.. I had never tried gur chawal.. nor even thought if something like this can be made.. but when i tried this recipes.. i loved it!
Sweet rice with chana dal create a nice mix of sweet and spice.