Dham-style chana dal
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Split Bengal gram cooked thick with whole spices and finished with ghee, one of the dals served in the Kangri dham.
Region: Kangra and Hamirpur, Himachal PradeshOccasion: Dham feasts and everyday mealsTime: 50 min + 1 hour soakingServes: 4Vegetarian
Ingredients
- 1 cup chana dal, soaked 1 hour
- ½ tsp turmeric
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2 bay leaves, 2 cloves, 1 black cardamom
- 1 tsp grated ginger
- ½ tsp red chilli powder
- A pinch of hing
- Salt to taste
Method
- Cook the dal with turmeric, salt and 3 cups of water until soft but holding shape.
- Heat ghee and add hing, cumin and whole spices.
- Add ginger and chilli powder and stir for a few seconds.
- Pour the tempering over the dal and simmer together for 10 minutes until thick.
- Serve with rice as part of the meal.
History
In the dham, the cooks (botis) prepare several pulses in large brass vessels called charoti over wood fires, and chana dal is one of the standard dishes.
Significance
The dham follows a set order of dishes, and the dals form the heart of the meal served on leaf plates.