Delicious chana dal served wit crisp puris
- Split Bengal gram, soaked overnight – ¾ cup
- Ginger – 1 inch
- Garlic cloves – 2-3 no
- Salt – to taste
- Coriander powder – 1 tablespoon
- Cumin powder – 1 tablespoon
- Red chilli powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Dried mango powder – ¼ teaspoon
- Cumin seeds – 1 tablespoon
- Dried pomegranate seeds – ½ tablespoon
- Oil – 1½ tablespoons
- Green chillies, slit – 2 no
- Tomato, quartered – 1 medium
- Garam masala powder – ½ teaspoon
- Whole wheat flour – 1 cup
- Semolina – 2 tablespoons
- Salt – to taste
- Oil – for deep frying
- Pound the ginger and garlic to a fine paste.
- Drain the split Bengal gram, add two and half cups of water and salt and cook till tender. Drain and reserve the cooking liquid.
- Mix together the coriander, cumin, chilli, turmeric and dried mango powders. Dry-roast the cumin seeds and dried pomegranate seeds separately. Cool and grind the seeds together to a powder. Mix together with the rest of the spice powders.
- Heat one tablespoon of oil in a non-stick kadai. Add the green chillies and ginger-garlic paste and stir-fry for a few seconds. Add the mixed spice powder and stir-fry for half a minute. Stir in one-fourth cup of the reserved cooking liquid and cook for two minutes.
- Add the cooked gram, salt, half a cup of the reserved cooking liquid and cook on high heat for three to four minutes, stirring occasionally. Add the tomato and sprinkle garam masala powder and roasted pomegranate seed-cumin seed powder.
- Heat the remaining oil and pour over the prepared gram. Stir well and adjust the seasoning.
- For the puri, knead the flour and semolina with salt and enough water to make a semi-soft dough. Cover with a damp cloth and rest the dough for half an hour.
- Divide the dough into twelve equal portions and roll out each portion into a puri.
- Heat sufficient oil in a non-stick kadai and deep-fry the puri on medium heat till golden. Drain on absorbent paper.
- Serve hot with the chana.