Slowed cooked Chana Daal with carrots and potatoes
Slowed cooked Chana Daal with carrots and potatoes

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, slowed cooked chana daal with carrots and potatoes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Slowed cooked Chana Daal with carrots and potatoes is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Slowed cooked Chana Daal with carrots and potatoes is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have slowed cooked chana daal with carrots and potatoes using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Slowed cooked Chana Daal with carrots and potatoes:
  1. Get 100 g chana daal
  2. Take 1 medium red onion
  3. Prepare 1 inch piece of ginger
  4. Get 2 cloves garlic
  5. Prepare 2 whole green fresh chilli
  6. Prepare 1 tablespoon cumin powder
  7. Make ready 1 teaspoon turmeric powder
  8. Make ready to taste Salt
  9. Make ready 1 tablespoon corriander (fresh or dry)
  10. Take Butter/ oil
  11. Take 2 carrots peeled - sliced or diced
  12. Prepare 1 large potato peeled - diced into 1.5 cm cubes
Steps to make Slowed cooked Chana Daal with carrots and potatoes:
  1. Soak the daal in pan of cold water for 2 hours. Wash through until water is clear/almost clear.
  2. Cut the onion into thin slices. Chop/grind garlic and ginger into either a paste or a fine corse consistency.
  3. Heat the butter / oil in a pan on a medium heat. Once hot add the onions, garlic and ginger into your chosen fat. Stir and cook until softened and slightly brown. Add the whole chilli’s and cook for a further minute and a half (avoid burning).
  4. Add the salt, turmeric, cumin and mix well.
  5. Add the carrots, potatoes, and cleaned drained daal to the Masala in the pan. Give it a good mix. Add about 100ml water (or enough water that submerged the dry ingredients). Once the water has come to boil, cover the pan with a lid and reduce the heat to simmer the daal. It should be cooked in an hour on simmer. If still watery and you require a thicker consistency then increase the heat with the lid off to reduce the water.

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