Chana Dal Bhel

About Chana Dal Bhel

Ingredients

• Split Bengal gram (chana dal), soaked for 30 minutes 1½ cups
• Sunflower oil 1 tbsp
• Cumin seeds ½ tsp
• Mustard seeds 1 tsp
• Split skinless black grams (dhuli urad dal) 2 tsps
• Dried red chillies 2
• Curry leaves 10 to 12
• Garlic, minced 1 tsp
• Spinach leaves 10 to 15
• Turmeric powder ½ tsp
• Salt to taste
• Lemon juice 1 tbsp

How to Make Chana Dal Bhel (Stepwise Photos)

Method

1. Drain and put Bengal gram into a pressure cooker, add 3 cups water and cook under pressure till 2 whistles are given out.
2. Heat oil in a non-stick pan, add cumin seeds, mustard seeds, black grams, red chillies, curry leaves, garlic and spinach and saute for 2 minutes on medium heat.
3. Add Bengal gram and mix well. Add turmeric powder and salt, mix well and cook for 2 minutes.
4. Add lemon juice and mix well. Transfer into a serving bowl and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps