In Maharashtra, Holi is known as Rangapanchami (festival of colours) & is celebrated with Puran Poli & Katachi Amti (spicy curry) which is a traditional Holi Special.
But, if you remember the taste of this dal, then you weren't high enough on bhang!
It is a dal made with the left over water from boiled channa used for puran polis. It becomes a gorgeous, tangy sweet dal and makes the best dip for Puran Polis and Boiled Potato Sabji.
There are various variations to this recipe, my mum-in-law makes it with Tur Dal, where as my mom makes it with plain channa dal.
Bon Appétit
But, if you remember the taste of this dal, then you weren't high enough on bhang!
It is a dal made with the left over water from boiled channa used for puran polis. It becomes a gorgeous, tangy sweet dal and makes the best dip for Puran Polis and Boiled Potato Sabji.
There are various variations to this recipe, my mum-in-law makes it with Tur Dal, where as my mom makes it with plain channa dal.
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 35 - 40 Minutes 1 hour approx 5 - 6 Portions |
INGREDIENTS Chana Dal Chana Dal water Coconut Jeera Cloves Cinnamon Oil Mustard Seeds Kadipatta Leaves Chilli Powder Hing Tamarind Pulp Jaggery Salt | QUANTITY 1/2 cup, boiled and mashed 1 litre 4 tbsp, dessicated 1.5 tsp 8 - 10 1 '' stick 1 tbsp 1/2 tsp 10 - 15 1 tsp 1/4 tsp 1 tbsp 1 - 2 tbsp to taste |
RECIPE
Roast the cumin seeds, cloves and cinnamon. Grind it into a fine powder.
Roast the coconut and grind it well too. Set aside.
Heat oil in a kadai, add the mustard seeds, once they crackle add kadipatta leaves and hing.
Add the ground masala, chilli powder and coconut, saute well for about a minute stirring frequently.
Add hot channa dal water to this masala, and bring it to boil.
Add the mashed chana dal, tamarind pulp and jaggery. Boil for another 5 minutes.
Garnish with coriander leaves.
Goes best with Puran Poli / Rice