Chanay Ki Daal Ka Halwa ( Bengal Gram Lentil Halwa )

Chanay Ki Daal Ka Halwa ( Bengal Gram Lentil Halwa ) ... Traditional dessert made with gram lentils, milk, sugar, ghee and nuts. It is made specially in the winter season. You can serve it warm in a bowl ( to be eaten with a spoon ) or cold ( cut into shapes ). The halwa takes a long time to cook, but the effort is well worth it. It can be made in a large quantity and can be kept in the refrigerator for several weeks.

Chanay Ki Daal Ka Halwa ( Bengal Gram Lentil Halwa )
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Ingredients :

• 1 kg.  split Bengal gram lentils ( Chanay ki daal )
• 1 litre milk

Chanay Ki Daal Karela ( Bengal Gram Lentils With Bitter Gourd ) or Stuffed Bitter Gourd

Chanay Ki Daal Karela ( Bengal Gram Lentils With Bitter Gourd ) or Stuffed Bitter Gourd ... Delicious bitter gourds filled with lentil, onion, tomato & spices.



Chanay Ki Daal Karela ( Bengal Gram Lentils With Bitter Gourd )
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Serves : 10 - 12

Ingredients :

• 1 kg.  bitter gourd / bitter melon / bitter squash ( karela )
• 375 gm.  split Bengal gram ( chany ki daal )

Meethi Mangochian ( Lentil Fritters in Sweetened Creamy Yogurt ) and Award

Meethi Mangochian ( Lentil Fritters in Sweetened Creamy Yogurt ) ... Fritters made with Moong lentil paste, served with creamy yogurt sauce and chutney.

Meethi Mangochian ( Lentil Fritters in Sweetened Creamy Yogurt )
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Ingredients:

For Lentil Fritters ( Mangochian ) :

• 250 gm.  Split Yellow Lentil ( Moong dal )
• 1 tsp.  carom seeds ( ajwain )
• Pinch of nigella seeds ( kalonji )

Methi Daal / White Lentils with Fenugreek leaves

Methi Daal .... Mash Ki Daal ( White Lentils ) & Methi ( Fenugreek leaves ) cooked in a tomato based curry.

Kabuli Chanay ka Salan ( White Chickpeas Curry )

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Kabuli Chanay ka Salan ( White Chickpeas Curry ) ... Chanay ka Salan, Sooji ka halwa & Poori is a very popular Sunday brunch in Pakistan. For making the Channa Masala, the chickpeas are soaked overnight and cooked in a thick spicy curry with onion, tomato & spices. Enjoy this delicious dish with Poori, Naan or Chapati!

Mash Ki Daal-Masalay Wali ( Curried White Lentils )

Mash Ki Daal - Masalay Wali ...White Lentils cooked in spicy tomato curry.

Chanay Ki Daal Chicken ( Bengal Gram Lentil with Chicken )

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Chanay Ki Daal Chicken ... Bengal Gram lentils cooked in a spicy chicken curry!

Mash Ki Daal ( White Lentils )

Mash Ki Daal or White Lentils ... simple, easy to make, light & healthy meal!

Mash Ki Daal ( White Lentils )
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* Prep. Time : 10 minutes
* Cook Time : 30 - 40 minutes
* Serves : 2

125 gm. Mash ki daal / white lentils
1 tsp. salt ( or to taste )
6 Whole dried red chilies
5 - 6 whole black pepper
3 - 4 cloves
1 large cardamom
1 inch cinnamon stick
Pinch of kalonji
1 tsp ginger & garlic paste

Baghar ( Tempering ) :
1/4 cup oil
1 small onion, thinly sliced
1 tsp. cumin seeds
4-5 small green chilies, finely sliced
2 tbs. fresh mint leaves, chopped
1 tsp ginger, cut in very thin slices

Wash & soak the daal in water for about 30 minutes.
Drain  the soaked daal, add in a saucepan with ( 1 - 1 1/2 cup ) of water, salt, red chilies, black pepper, cloves, cardamom, cinnamon, kalonji and ginger & garlic paste.
Cook this partially covered on low heat for about half an hour.
Remove from heat, when the water has evaporated and the daal is soft, but not mushy ( Make sure that the daal retains its shape ).

Baghar ( Tempering ) :
Heat oil in a frying pan, add the sliced onion.
Fry the onion stirring continuously until light browned.
Add cumin seeds and remove from heat.
Transfer cooked daal to a serving bowl.
Garnish with green chillies, ginger and mint.
Pour the baghar / tarka over the daal.
Serve with Roti / Chapati, sliced onions, lemon wedges  & pickles.

Sending this post to the Umm Mymoonah event Any One Can Cook : Series 14

Also it goes to My Legume Love Affair:32, an event by Susan and this month hosted by Sandhya

Thank you for stopping by! Enjoy!!!