Egg Curry with Chana Dal

Ingredients

Eggs - 3

Onion – 1 medium
sliced

Ginger garlic paste
– 1 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Tomato – 2 chopped

Few curry leaves

Chana dal/split
chickpeas – ½ cup

Turmeric powder – ½
tsp

Red chilli powder –
2 tsp

Coriander powder –
1 tsp

Roasted cumin
powder – 1 tsp

Garam masala – ¼ tsp

Salt as per taste

Few coriander leaves
for garnishing

Make a paste of

Cinnamon – 1 small
stick

Cloves – 3 to 4

Poppy seed – 1 tsp

Onion – 1 small
chopped

Freshly grated
coconut – 2 tbl.sp

Method

Soak chana dal in
water for half an hour and then pressure cook till 4 to 5 whistle by adding
enough water and ¼ tsp of turmeric powder. Blend it coarsely.

Fry the ingredients
given in a tsp of oil and then make a paste of it and keep aside.

Heat 2 tbl.sp of
oil in a pan, add mustard seed and cumin seed and let it splutter.

Add ginger garlic
paste and sauté for few seconds. Then add onion and cook till it becomes
translucent.

Add chopped
tomatoes and cook tillit is completely mashed.

Add all the powder
masala and fry for a minute. Then add cooked chana dal, coconut paste and mix
well. Add little water if needed. Let it boil. When it starts boiling add
broken eggs one by one in three different places. Cook on a medium flame till
eggs are cooked. Garnish with coriander leaves and serve hot with rice, roti or
dosa.

Bengali Cholar Dal

Ingredients

Chana dal/gram dal – 1 cup

Turmeric powder – ½ tsp

Asafoetida – a pinch

Freshly grated coconut – 1 tbl.sp

Sugar – ½ tsp

Salt as per taste

Green chilli – 2

Grated ginger – 1 tsp

For tampering

Few pieces of coconut sliced

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Red chilli- 2

Cardamom – 1

Cloves – 2

Cinnamon – 1 inch piece

Bay leaf – 1

Method

Wash and cook dal by adding water, turmeric powder and asafoetida till the dal becomes soft and tender.

Heat oil in a pan and fry sliced coconut till golden brown in color. Remove and keep aside.

In the same pan, add one tsp of ghee and fry cardamom, cinnamon, cloves and bay leaf. Then add mustard seeds and cumin seed and when it splutters add red chilli. Then add cooked dal. Mix well and add salt, sugar, grated ginger and coconut  and leave it to simmer on a low flame for 10 minutes. Garnish with green chilli and sliced coconut.

Serve hot with poori or rice.

Chana Dal Kheer

Ingredients

Chana dal – 1 cup

Turmeric leaf – 1

 Thick Coconut milk – 1 cup

Thin coconut milk – 1 cup

Jaggery as per taste

Cardamom powder  - ½ tsp

Nutmeg powder – ¼  tsp

Pinch of salt

Method

Soak chana dal in water for an hour. Pressure cooks it along with turmeric leaf and jaggery till it becomes soft.

When the steam is released, open the lid, discard the leaf and then add thin coconut milk, cashew nuts, cardamom powder and nutmeg powder.

Cook till it starts boiling, then add thick coconut milk, cook for a minute and then remove from fire and serve.

Chana Dal Fry