Chana dal rice with begun bhaja

Name: Chana dal rice with begun bhaja
Cuisine: Indian
Ingredients: 1 large Brinjal; 1/4 tsp turmeric powder; Pinch red chilli powder; 3/4 tsp salt; 1/2 tsp sugar; 3/4 tsp flour(atta); 100 gms oil for frying; For Chana dal; 1 cup chana dal; 1 tsp Ginger cumin paste; 2 tbsp Chopped coconut; 1/2 tsp Sugar; 1 tbsp Chilli powder; 2-3 Bay leaves; 2-3 dry red chillies; as per taste Salt; 1/2 tsp Turmeric powder

Vaishali Arora @cook_17761799

#goldenapron2
#week6
#westbengal

Vaishali Arora @cook_17761799

#goldenapron2
#week6
#westbengal

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Ingredients

1large Brinjal
1/4 tspturmeric powder
Pinchred chilli powder
3/4 tspsalt
1/2 tspsugar
3/4 tspflour(atta)
100 gmsoil for frying
For Chana dal
1 cupchana dal
1 tspGinger cumin paste
2 tbspChopped coconut
1/2 tspSugar
1 tbspChilli powder
2-3Bay leaves
2-3dry red chillies
as per taste Salt
1/2 tspTurmeric powder

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Steps

1

Take large size brinjal and cut into the piece of 2 cm thick size
2

Take a big bowl and add all the spices and atta and mix well.
3

Add the Brinjal slices to the bowl and coat them with spices.
4

Cover the bowl and let them rest for 15 mins.
5

The moisture generated will also help all the flavours mingle nicely.
6

Now take oil in a pan and lower the marinated brinjal slice into the oil.
7

One by one and fry them on each side until they are golden.
8

When golden, lift the begun bhaja from the oil and ready to serve.
9

Soak chana dal for 4 to 5 hours before boiling.
10

First boil the chana dal in pressure cooker.
11

Add chana dal with water then wait for three whistle.
12

Take out the boiled dal in a bowl.
13

Heat the pan and add oil.
14

Add bay leaves and dry red chilli in the oil fry it little.
15

Add chopped coconut and fry it add ginger cumin paste.
16

Add chilli powder and turmeric powder. Now add boiled chana dal with water.
17

Add salt and sugar as per your taste. Chana dal like little sweet. Mix it nicely. Chana dal is ready to serve.
18

Boil water and add salt,after you rinse,pour fresh water into a lage sauce pan with a tight fitted lid.
19

Pour the rice Stir once or just enough to separate the rice.
20

Cover the pot and simmer fluff rice with a fork.