Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chana dal mangsha. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chana Dal Mangsha is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chana Dal Mangsha is something which I’ve loved my whole life. They are fine and they look fantastic.
This recipe is a combination of raw papaya, chaana dal and mutton along with all spices prepared using mustard oil. This recipe is a combination of raw papaya, chaana dal and mutton along with all spices prepared using mustard oil. Punjabi chana dal recipe, just like my mom made growing up!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chana dal mangsha using 27 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chana Dal Mangsha:
- Take 3/4 cup chana dal (split gram dal) soaked at least 15 minutes
- Make ready 1/2 kg Mutton
- Get 3 Onion slices
- Get 1 tbsp Ginger paste
- Make ready 1 1/2 tsp Garlic paste
- Take 2 Bay leaf
- Take 3 tbsp Mustard oil
- Prepare 3 green chilli
- Prepare 1" cinnamon stick
- Prepare 4 Cardamom
- Take 6 clove
- Prepare 8 Black pepper
- Prepare 2 tsp turmeric powder
- Prepare 2 Tomato slices
- Take 1 tbsp Ghee
- Get 1/2 cup raw papaya slices
- Make ready to taste Salt
- Take 2 tsp Sugar
- Prepare 2 tbsp chopped coriander leaves
- Take 2 tbsp chopped mint leaves
- Take 1 tbsp coriander powder
- Get 2 tsp cumin powder
- Make ready 1 tsp garam masala
- Make ready 1 tbsp khus khus / poppy seeds paste
- Prepare 6 garlic cloves
- Make ready 3 tbsp curd
- Make ready 2 Potato
A quick and easy chana dal recipe without onion and garlic. Since no onion and no garlic is added to this dal, it can be enjoyed during Navratri or on any fasting day. Though I love onion-garlic in my food but on some days eating food without onion and garlic feels wonderful and the best part is food gets cooked up fast. Chana and chana dal are considered to be staples in India, which can be used in interesting ways to make a range of regional delicacies.
Instructions to make Chana Dal Mangsha:
- Marinate the mutton with salt, turmeric powder, ginger garlic paste 1 tsp each, 1 tsp of oil, curd. Keep it aside for 30 mins.
- Heat oil in a kadai. Add bay leaves, onion slices and garlic ginger paste and then cook for 2 mins. Then add tomato, coriander leaves, chilli, coriander powder, cumin powder and again cook for 2 min.
- Wash and soak the chana dal for 15 min.
- In a pressure cooker, pour the marinated mutton, add garlic cloves, tomato, papaya, whole garam masala, cinnamon, cardamom, mint leaves, potato and black pepper. Mix it well and pressure cook for 10 mins. Then release the pressure.
- Then add boiled mutton and soaked chana dal. Cover and cook for 15 mins. Stir it in intervals. Then add khus khus / poppy seeds paste, sugar, salt to taste and ghee in it.
- Then add 1 cup of water, stir it and again cook for 20 min. Serve with hot rice and dalma.
Chana dal is particularly popular in Eastern India, being a much-loved ingredient in Bengali cuisine. Chana dal and luchi are often relished as breakfast, or during puja functions. For parboiling, drain the soaked chana dal, again add clean water and boil till the dal is almost cooked, but not completely cooked. Many recipes call for parboiled chana dal as it gets cooked completely along with the final dish. Chana dal, or split chickpeas, is a dried, split pulse that plays an important part in South Asian cuisine.
So that’s going to wrap this up with this special food chana dal mangsha recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
