Roasted Raw Banana Curry with Spiced Chana Dal
35 minutes
861 reads
About Roasted Raw Banana Curry with Spiced Chana Dal
Imagine the smoky aroma of roasted green bananas mingling with warm spices – this unique curry is a flavor adventure you won't want to miss! Tender mashed bananas, seasoned with flax seeds and fragrant spices, are roasted on banana leaves for an extra layer of smoky depth.The creamy base of this curry is built on spiced chana dal (split chickpeas), providing a delightful savory contrast to the natural sweetness of the bananas. This dish is a symphony of textures and tastes, guaranteed to satisfy your cravings for a healthy and exciting vegetarian meal.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Roasted Bananas
- 2-3 Bananas raw
- 1-2 Banana Leaves
- 1-2 tsp Rock Salt or to taste
- 1 Tbsp Flax Seeds
- 1-2 Chillies broken into pieces, dried, red, seedless
For the Chana Dal Curry
- 1/2 cup Split Chickpea cooked, pureed
- 1 Tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1 tsp Radhuni Seeds
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder
- 1 Tbsp Tomato Puree
- 1-2 Chillies green, or to taste, slit lengthwise
Instructions
- First, prepare the chana dal. In a pot, combine the cooked chana dal with enough water to create a smooth puree. Blend until completely smooth and set aside.
- Next, prepare the bananas. Boil the raw bananas until tender. This will make them easier to mash. Once cooked, drain and mash the bananas thoroughly.
- Place the banana leaves on a griddle or large skillet. Arrange the mashed bananas on top of the leaves. Sprinkle with rock salt, flax seeds, and broken red chiles.
- Roast the bananas for about 10 minutes per side, or until they develop a pleasant smoky aroma and begin to brown slightly. The banana leaves will help infuse a subtle smoky flavor. Flip and roast the other side.
- Once roasted, remove the bananas from the griddle and cut them into serving-size pieces.
- Now, make the curry. Heat the mustard oil in a pan. Add the cumin seeds and radhuni seeds. Let them sizzle for a few seconds to release their aroma. This is called tempering and adds depth of flavor.
- Add the turmeric powder and chili powder to the pan. Sauté briefly, then stir in the tomato puree. Cook for a minute or two until the spices are fragrant.
- Pour in the pureed chana dal and slit green chilies. Simmer for a few minutes, allowing the flavors to meld together.
- To serve, arrange the roasted banana pieces on a plate and pour the chana dal curry over them. Serve hot with rice or roti.
Recipe Notes
Good To Know
- Watch the recipe on my YouTube channel nanan swade geeta.
Expert Tips
- For a richer flavor, consider using fresh ginger-garlic paste instead of store-bought.
- Adjust the spice level to your preference by adding more or fewer chilies.
- Garnish with fresh cilantro or coriander leaves before serving for an added burst of freshness.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 226kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 1265mgPotassium: 648mgFiber: 6gSugar: 17gVitamin A: 640IUVitamin C: 47mgCalcium: 56mgIron: 3mg
Geeta Biswas
Articles: 919
4 Comments
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This is perfect! Can’t wait to taste it.
I’m eager to make this recipe!
I’m eager to make this recipe!
Such a tempting dish! Thank you.