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Reference to Producing Appetizing Chana Dal Mangsha

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Chana Dal Mangsha

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To cook an extraordinary Chana Dal Mangsha, below are the ingridients required:

  1. Prepare 3/4 cup of chana dal (split gram dal) soaked at least 15 minutes.
  2. You need 1/2 kg of Mutton.
  3. Provide 3 of Onion slices.
  4. Prepare 1 tbsp of Ginger paste.
  5. You need 1 1/2 tsp of Garlic paste.
  6. Get 2 of Bay leaf.
  7. Prepare 3 tbsp of Mustard oil.
  8. Prepare 3 of green chilli.
  9. Prepare 1" of cinnamon stick.
  10. Provide 4 of Cardamom.
  11. You need 6 of clove.
  12. Prepare 8 of Black pepper.
  13. You need 2 tsp of turmeric powder.
  14. Prepare 2 of Tomato slices.
  15. Get 1 tbsp of Ghee.
  16. Use 1/2 cup of raw papaya slices.
  17. Use to taste of Salt.
  18. Get 2 tsp of Sugar.
  19. Get 2 tbsp of chopped coriander leaves.
  20. You need 2 tbsp of chopped mint leaves.
  21. You need 1 tbsp of coriander powder.
  22. Get 2 tsp of cumin powder.
  23. You need 1 tsp of garam masala.
  24. Take 1 tbsp of khus khus / poppy seeds paste.
  25. Use 6 of garlic cloves.
  26. Prepare 3 tbsp of curd.
  27. Prepare 2 of Potato.

After preparing the materials, next you are ready to cook your appetizing Chana Dal Mangsha by following the procedures below:

  1. Marinate the mutton with salt, turmeric powder, ginger garlic paste 1 tsp each, 1 tsp of oil, curd. Keep it aside for 30 mins..
  2. Heat oil in a kadai. Add bay leaves, onion slices and garlic ginger paste and then cook for 2 mins. Then add tomato, coriander leaves, chilli, coriander powder, cumin powder and again cook for 2 min..
  3. Wash and soak the chana dal for 15 min..
  4. In a pressure cooker, pour the marinated mutton, add garlic cloves, tomato, papaya, whole garam masala, cinnamon, cardamom, mint leaves, potato and black pepper. Mix it well and pressure cook for 10 mins. Then release the pressure..
  5. Then add boiled mutton and soaked chana dal. Cover and cook for 15 mins. Stir it in intervals. Then add khus khus / poppy seeds paste, sugar, salt to taste and ghee in it..
  6. Then add 1 cup of water, stir it and again cook for 20 min. Serve with hot rice and dalma..

It looks and tastes like small kernels of sweet corn. Chana dal, or split chickpeas, is a dried, split pulse that plays an important part in South Asian cuisine. It is made by removing the outer layer of black chickpeas and then splitting the kernel. Chana dal has low glycemic index. It is very good for diabetic patients.

Recipe : Chana Dal Mangsha

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step by step to make Chana Dal Mangsha

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