Chana Dal with Potatoes

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<mx2 source= " MasterCook 6.0 " date= " January 14, 2001 " >

<Summ>

<Nam>

Chana Dal with Potatoes

</Nam></Summ>

<RcpE name= " Chana Dal with Potatoes " author= " Kurma Dasa " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Chana Dal with Potatoes

 

Recipe By :Kurma Dasa

Serving Size : 4 Preparation Time :1:00

Categories : Beans & Lentils Curry

Main Course Savoury

Spices Tried

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c chana dal -- (250 ml)

1 1/2 c water -- (375 ml)

1 2.5 cm cinnamon stick -- (1 inch)

4 tbsps ghee -- (80 ml) or oil

2 med potatoes -- peeled and cut into

1 1/2 tsps cumin seeds -- (7 ml)

1/4 tsp yellow asafetida powder -- (1 ml)

1 1/2 tsps ground coriander -- (7 ml)

1/4 tsp cayenne pepper -- (1 ml)

1/2 tsp turmeric -- (2 ml)

1 tsp salt -- (5 ml)

1 tsp fresh lemon juice -- (5 ml)

2 tbsps coarsely chopped fresh coriander -- (40 ml)

 

Wash and drain the dal and place it in a bowl covered with hot water. Soak

for 5 hours. Drain.

 

Boil the dal, water, cinnamon stick, and 1 tablespoon (20 ml) of ghee or oil

over moderately high heat in a heavy 3 litre/quart saucepan with a

tight-fitting lid. Reduce the heat to moderately low. Stir once and boil

for 15 minutes.

 

Add the diced potatoes, stir once, replace the lid, and continue cooking

until the dal is tender and plump and the potatoes are soft and tender.

 

Remove the dal from the heat and remove the cinnamon stick.

 

Pour the remaining ghee or oil into a large frying pan over moderate to

moderately high heat. Sauté the cumin seeds in the hot oil until they turn

brown. Add the asafetida, ground coriander, cayenne, turmeric, and salt.

Stir once; then add the dal and potatoes and stir well. Do not mash the

dal. Add the lemon juice and fresh coriander. Mix well and remove from the

heat, adding a little hot water if required. Serve hot.

 

Description:

" Serve this thick dal with fancy rice, a simple vegetable, and bread. "

Source:

" Great Vegetarian Dishes "

S(ISBN):

" 0-9593659-1-5 "

Copyright:

" © 1990 The Bhaktivedanta Book Trust "

T(Soaking Time):

" 5:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 183 Calories; 14g Fat (65.7% calories

from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol;

546mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 1:00 " />

<CatS>

<CatT>

Beans & amp; Lentils

</CatT>

<CatT>

Curry

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Spices

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " chana dal " unit= " c " qty= " 1 " >

<IPrp>

(250 ml)

</IPrp>

</IngR>

<IngR name= " water " unit= " c " qty= " 1 1/2 " >

<IPrp>

(375 ml)

</IPrp>

</IngR>

<IngR name= " cinnamon stick " unit= " 2.5 cm " qty= " 1 " >

<IPrp>

(1 inch)

</IPrp>

</IngR>

<IngR name= " ghee " unit= " tbsps " qty= " 4 " >

<IPrp>

(80 ml) or oil

</IPrp>

</IngR>

<IngR name= " potatoes " unit= " med " qty= " 2 " >

<IPrp>

peeled and cut into 1.25 cm (1/2 inch) cubes

</IPrp>

</IngR>

<IngR name= " cumin seeds " unit= " tsps " qty= " 1 1/2 " >

<IPrp>

(7 ml)

</IPrp>

</IngR>

<IngR name= " yellow asafetida powder " unit= " tsp " qty= " 1/4 " >

<IPrp>

(1 ml)

</IPrp>

</IngR>

<IngR name= " ground coriander " unit= " tsps " qty= " 1 1/2 " >

<IPrp>

(7 ml)

</IPrp>

</IngR>

<IngR name= " cayenne pepper " unit= " tsp " qty= " 1/4 " >

<IPrp>

(1 ml)

</IPrp>

</IngR>

<IngR name= " turmeric " unit= " tsp " qty= " 1/2 " >

<IPrp>

(2 ml)

</IPrp>

</IngR>

<IngR name= " salt " unit= " tsp " qty= " 1 " >

<IPrp>

(5 ml)

</IPrp>

</IngR>

<IngR name= " fresh lemon juice " unit= " tsp " qty= " 1 " >

<IPrp>

(5 ml)

</IPrp>

</IngR>

<IngR name= " coarsely chopped fresh coriander " unit= " tbsps " qty= " 2 " >

<IPrp>

(40 ml)

</IPrp>

</IngR>

<DirS>

<DirT>

Wash and drain the dal and place it in a bowl covered with hot water. Soak

for 5 hours. Drain.

</DirT>

<DirT>

Boil the dal, water, cinnamon stick, and 1 tablespoon (20 ml) of ghee or oil

over moderately high heat in a heavy 3 litre/quart saucepan with a

tight-fitting lid. Reduce the heat to moderately low. Stir once and boil

for 15 minutes.

</DirT>

<DirT>

Add the diced potatoes, stir once, replace the lid, and continue cooking

until the dal is tender and plump and the potatoes are soft and tender.

</DirT>

<DirT>

Remove the dal from the heat and remove the cinnamon stick.

</DirT>

<DirT>

Pour the remaining ghee or oil into a large frying pan over moderate to

moderately high heat. Sauté the cumin seeds in the hot oil until they turn

brown. Add the asafetida, ground coriander, cayenne, turmeric, and salt.

Stir once; then add the dal and potatoes and stir well. Do not mash the

dal. Add the lemon juice and fresh coriander. Mix well and remove from the

heat, adding a little hot water if required. Serve hot.

</DirT>

</DirS>

<Desc>

Serve this thick dal with fancy rice, a simple vegetable, and bread.

</Desc>

<Srce>

Great Vegetarian Dishes

</Srce>

<AltS label= " ISBN " source= " 0-9593659-1-5 " />

<CpyR>

© 1990 The Bhaktivedanta Book Trust

</CpyR>

<AltT label= " Soaking Time " elapsed= " 5:00 " />

</RcpE></mx2>

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