Dal made with chironji or charoli seeds. Something different for you to slurp on during fasting days.
Ingredients of Chironji ki Dal
1 cup chironji (charoli seeds) - soaked in water for 2 hours
2 Tbsp ghee
1 tsp cumin seed
2-3 green cardamoms
1 Tbsp ginger-chopped fine
2 green chillies-slit
1 Tbsp coriander powder
2 tsp rock salt
1/2 tsp chilli powder
2 Tbsp yoghurt
1/2 ghiya, chopped (optional)
Coriander leaves to garnish
How to Make Chironji ki Dal
Rub the seeds to remove the husk, discard the husk.
Grind or blend half into a paste. Heat ghee, add cumin, cardamoms and peppercorns. Saute a little, add the ginger.
When the ginger browns a little, (If you are using ghiya first add the ghiya and saute) add the yoghurt a little at a time, stirring well to avoid scorching. When the oil separates, add coriander, salt, chilli powder and green chillies.
Saute further, add the chironji and turn around to mix well. Add enough water to come up to about 2 cm above the mixture and bring to a boil.
Simmer till the chironji is cooked through. Serve hot garnished with coriander leaves.