Bengalgram Curry with Dill

Chana daal curry with Dill  or SenagapappuDill

Yes, a curry (subzi) with daal. Well, I treat this as a curry because the daal is soaked and added to the dish just as any other vegetable would be added. It is also cooked just right, not too soft like usually daals are cooked. I know all the good properties of dill, but make it less often than I would like to as I am the only one who enjoys the strong flavour of this herb in our home. I tried this version with more lentils and less dill herb, which worked out little better as I could persuade kids to try a little. But as usual I liked it a lot. As this herb has strong, sweet and very distinct smell, many have strong feelings about liking it or not. Hope some of you will give it a try and share your thoughts on this dish…

Wash and soak chana daal in water. Minimum 2 hours soaking is required, can be soaked upto 5 hours.

IMG_20170131_112055938

Wash dill sprigs and chop them.

IMG_20170131_111956683

Heat a pan with 2 tbsps of oil, add seasoning with mustard, jeera, red chillies and curry leaves.

IMG_20170131_141547380

Add onion and fry until translucent, takes about 4 to 5 minutes.

IMG_20170131_141629442

IMG_20170131_141858239

Add dill leaves and stir. Add soaked chana dal.  Add salt, turmeric and let it cook for 10 minutes.

IMG_20170131_142015220

Sprinkle some water, if you feel like daal still needs to be cooked. Place the lid on and cook until water is evaporated and daal is cooked.

IMG_20170131_142140548

Add chilli powder and let it cook another 2 minutes. Bengal gram daal with dill is ready!

 

IMG_20170131_144314017

Indredients:

Bengal gram daal (chana daal or senagapappu)  – 1 cup

Dill leaves                                                                            – about ½ cup

Onions                                                                                  – 2 medium

Seasoning:

Red chillies                                                                        -1

Urad dal (split black gram dal)                                        – 1 tsp

Rai (avalu, mustard seeds)                                             – 1 tsp

Jeera (jeelakarra, cumin)                                                – 1 tsp

Curry leaves                                                                     – few

Method:

  • Wash and soak chana daal in water (2 to 5 hours).
  • Wash and chop dill. Cut onion into pieces.
  • Heat a pan with 1-2 tbsp. of oil. Once oil is heated add seasoning items. Once seasoning turns brown, add cut onions.
  • Fry onions for about 4 to 5 minutes.  When onions look cooked add dill, soaked daal,  and stir.
  • Add turmeric, salt and stir. Let this cook for 10 minutes.
  • Sprinkle some water if necessary and cook until daal is slightly soft.
  • Add chilli powder, stir and cook for about 2 more minutes and switch off the stove.
  • Enjoy with hot rice or roti!
Advertisements

3 thoughts on “Bengalgram Curry with Dill

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s