Chironji Ki Dal Recipe
A different type of dal prepared with the chironji seeds, it is an almond flavored seed which is majorly used as a cooking spice in Indian cuisine.
Chironji Ki Dal Recipe is a different type of dal prepared with the chironji seeds, it is an almond flavored seed which is majorly used as a cooking spice in Indian cuisine. The seeds are first soaked in water to remove the shell and get only the nut which resembles a pine nut. The seed is then ground coarsely and then made into a dal. To give a different texture to the creamy dal we have also added chopped bhindi or ladies finger.
The seed helps in cooling your body so therefore can be used in order to reduce the burning sensation. The seeds are also good to build the immune system and can be included as a part of a diet for diabetics.
If you are looking for more Dal recipes here are some :
- 1 cup Chironji , soaked in water
- 250 grams Bhindi (Lady Finger/Okra) , chopped small
- 1 teaspoon Cumin seeds (Jeera)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Whole Black Peppercorns
- 1 inch Ginger , chopped
- 2 Green Chilli , slit
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 tablespoon Coriander Powder (Dhania)
- 2 tablespoon Curd (Dahi / Yogurt)
- Salt , to taste
How to make Chironji Ki Dal Recipe
To begin making the Chironji Ki Dal, soak the chironji seeds in water for at least 1 hour and drain the water.
Rub the seeds against your palm to remove the outer layer and discard them.
Grind the cleaned seeds in mixer to a coarse paste and keep it aside.
Heat a flat skillet with oil, add cumin seeds, cardamom, pepper corns and allow it to splutter for few seconds.
Add ginger and cook till it softens. Add chopped ladies finger, green chilli, sprinkle little salt and turmeric and cook till the ladies finger is done. This will take about easily 10 minutes.
Add spice powders and curd and keep sautéing until the water from the curd is all drained out.
At the end add the ground chironji seed and mix well. Check for salt and add little water to adjust the consistency.