Savory Chawli Dal with Fluffy Poori: A Flavorful Indian Feast
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About Savory Chawli Dal with Fluffy Poori: A Flavorful Indian Feast
Craving a delicious twist on classic Indian street food? This Chawli Dal (black-eyed peas) and Poori recipe offers a delightful fusion of wholesome flavors and satisfying textures, moving beyond the traditional kulcha-chole.Savor the subtly spiced dal, prepared without onion or garlic, allowing the natural sweetness of the black-eyed peas to shine through. Paired with light and crispy Poori, each bite is an explosion of flavor and texture.Perfect for a hearty dinner or a tempting snack, this easy-to-follow recipe will impress your loved ones with its authentic taste and nutritious goodness.
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Chawli Dal
- 1 cup Black-eyed Peas chawli dal
- 1 tsp Cumin seeds
- 1 medium Tomato chopped
- 2 tsp Tamarind Paste
- ½ tsp Turmeric powder
- 1 tsp Chili Powder red
- 1 tbsp Coriander powder
- 2 Chili green
- 2 tbsp Chickpea Flour gram flour
- 1 ½ tsp Salt or to taste
- 4 tsp Oil
- 1 Jaggery lemon-sized piece
- ½ cup Water or as needed
For the Poori
- 2 cup Wheat Flour whole
- 1 ½ tsp Salt or to taste
- Water as needed
- Oil for frying
Instructions
- Soak the chawli dal in water for 2 hours. This helps soften the dal for even cooking.
- Pressure cook the soaked dal for 6-8 whistles until tender. Set aside.
- In a large bowl, combine the whole wheat flour and salt for the poori.
- Gradually add water and knead into a firm, smooth dough. Cover and let it rest for at least 15 minutes. This allows the gluten to relax, resulting in softer pooris.
- Heat oil in a pan over medium heat. Add cumin seeds and allow them to splutter, releasing their aroma.
- Add green chilies to the pan and sauté briefly.
- Add besan to the pan and cook for 2-3 minutes, stirring constantly, until it turns light brown and fragrant. This toasting deepens the flavor of the besan.
- Add turmeric powder, red chili powder, and coriander powder. Cook for another 2-3 minutes, stirring continuously, until fragrant.
- Add the chopped tomato and cook for 2 minutes until it softens slightly.
- Add the cooked chawli dal to the pan and mix well to combine with the spices.
- Add salt to taste, ½ cup of water, and simmer for 5 minutes to allow the flavors to meld.
- Add the jaggery and cook for another 5 minutes. Adjust water consistency as needed. The jaggery adds a touch of sweetness and balances the spices.
- Divide the poori dough into small portions and roll each into thin circles.
- Heat oil in a deep fryer or kadai over medium-high heat. Carefully slide the rolled poori into the hot oil. Fry until puffed up and golden brown on both sides. This typically takes only a few seconds per side.
- Remove the pooris from the oil and drain on paper towels to absorb excess oil.
- Serve the hot, fluffy pooris with the flavorful chawli dal. Garnish with fresh coriander, if desired.
Recipe Notes
Good To Know
- The addition of besan (gram flour) thickens the gravy, so adjust water as needed for desired consistency.
- For a creamier texture, lightly mash some of the cooked chawli dal before adding the tempering.
Expert Tips
- Soaking the chawli dal for at least 30 minutes before cooking helps reduce cooking time and ensures even cooking.
- Adjust the spice level by adding more or fewer green chilies to the tempering.
- For a richer flavor, use ghee instead of oil for the tempering.
Storage Instructions
- The dal can be refrigerated for up to two days. Reheat with a splash of water to loosen the consistency and garnish with fresh coriander before serving.
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Recipe Nutrition
Calories: 522kcalCarbohydrates: 66gProtein: 12gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 2280mgFiber: 5gSugar: 1g
Priya Iyer(Anitha)
Articles: 50
3 Comments
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This looks amazing! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
Looks so yummy! Excited to make it.