Recipes - Channa Dal with Cashew Nuts
- Veena Furtado
- Mangalore / Sharjah
Ingredients:
1 cup cashew nuts
½ cup channa dal (Bengal gram)
¼ cup vegetable oil
2 medium tomatoes (chopped finely)
1 tsp. ginger paste
1 tsp. garlic paste
1 medium onion (grind coarsely)
1 tsp. red chilly powder
¼ tsp. turmeric
Salt to taste
1 tsp. coriander seeds
3-4 cloves
1” cinnamon stick
1 cardamom
Pinch of nutmeg powder
¼ tsp. saunf
¼ tsp. cumin seeds
Method:
Powder coriander seeds, cloves, cinnamon, cardamom, nutmeg, saunf and cumin seeds and keep aside. Soak cashew nuts in about 1.5 cup warm water for about 30 minutes. Wash bengal gram, drain, and add to the cashew nuts and cook together until bengal gram is cooked. In a vessel, heat oil add garlic paste, ginger paste, ground onion, red chilly powder, turmeric and salt. Fry for five minutes. Now add tomato and fry for 5 more minutes. Add powdered masala and fry for sometime. Add boiled bengal gram and cashew nut mixture (including water). Add another 1/2-3/4 cup of water and cook for 10 -15 minutes on low heat.