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Sukhi Chana Dal Dried split chickpeas Recipe

Sukhi Dal is also called Dal Fry, popular in Punjab. Sukhi means dry, dish is not soupy

I have chosen Chana Dal. In reality, you can use the same technique with Dhuli Moong Dal (Split decorticated Moong Beans), Tuar Dal (Pigeon peas), or Split Masoor (Split Lentil). You can also use a combination of these pulses.

Ingredients

Presoak

1. Chana Dal (Split chickpeas): 1 Cup

2. Water: 3 Cups

Basic Dal

1. Water: 1½ cup

2. Turmeric Powder: 1 teaspoon

3. Cooking oil: 2 teaspoons

Bhagar

1. Cooking oil: 3 Tablespoon

2. Cumin seeds: ¼ teaspoon

3. Mustard seeds: ¼ teaspoon

4. Cinnamon stick Broken up: 1"

5. Cloves: 4

6. Bay leaf: 2

7. Finely chopped onions: ¾ cup

8. Salt: ¼ teaspoon

9. Cayenne pepper ground: ¼ teaspoon

10. Amchoor: ¼ teaspoon

Garnish

Chopped Cilantro

Method

Pre-soak

Wash, rinse and presoak beans for about two hour. Discard water and rinse again.

Basic Dal

1. Add water, turmeric and oil to a pot. Bring it to a boil

2. Add Pre-soaked drained beans. Bring it to a boil

3. Turn down heat to medium. Cook uncovered, till Chana Dal is half cooked..

Bhagar

1. Heat Ghee in a heavy bottom pan

2. Add Mustard seeds, Cumin, Cinnamon, Cloves, and Bay leaf. Sauté till cumin are brown and mustard seeds start to pop

3. Add onions, salt and cayenne pepper. Fry till onions are brown.

4. Transfer to Basic Dal.

5. Cook Dal for about 5 minutes.

Garnish with Cilantro