Name: Split Chickpea Potato Curry or Chana dal Batata Usal recipe by Sujata Hande-Parab at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 5
Ingredients: Chana dal or Split chickpeas – 1/2 cup (soaked overnight); Potato – 1 medium (washed, peeled and diced); Cumin seeds – 1/2 tsp; Mustard seeds – ½ tsp; Curry leaves – 6-7 nos; Garlic cloves – 3 crushed; Tomato - 1/2 medium size finely chopped; Turmeric – ½ tsp; Asafoetida – ½ tsp; Garam masala – 1/2 tsp; Red chili powder – 1 tsp.; Finely chopped coriander leaves – 2 tbsp; Coconut- onion curry masala – 1 ½ tbsp; Sugar – 1/4 tsp; Tamarind paste – ½ tsp; Salt to taste; Oil – 1 tbsp; Water – 2 cups; Coconut-Onion Curry Masala - Garlic Cloves – 11-12; Ginger – ¾ inch; Sliced Onion – roughly chopped – 2 large; Fresh coconut grated or thinly sliced – 3/4; coconut small Dry coconut – ½ small; Oil – ½ tbsp; Whole garam Masalas – Coriander seeds – 1 tbsp; Cinnamon Powder – 2 ½ tsp; Black cardamom – 1; Green cardamom – 5; Cumin seeds – 1 tsp; Cloves – 3-4

ABOUT Split Chickpea Potato Curry or Chana dal Batata Usal RECIPE

Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, tomato purée, sautéed crushed onion or broth. The peas are round when harvested, with an outer skin. The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine. Chana dal is often used in North Indian and South Indian cooking. In Maharashtra, it is used in making Puran polis, curries, bhajis, wade. Gram flour is popularly called as Besan and used in many preparations. This is our traditional recipe which is prepared using split chickpea, potato, lots of spices and chilli powder. Goes well with Indian bread and rice.

Ingredients Serving: 5

Chana dal or Split chickpeas – 1/2 cup (soaked overnight)
Potato – 1 medium (washed, peeled and diced)
Cumin seeds – 1/2 tsp
Mustard seeds – ½ tsp
Curry leaves – 6-7 nos
Garlic cloves – 3 crushed
Tomato - 1/2 medium size finely chopped
Turmeric – ½ tsp
Asafoetida – ½ tsp
Garam masala – 1/2 tsp
Red chili powder – 1 tsp.
Finely chopped coriander leaves – 2 tbsp
Coconut- onion curry masala – 1 ½ tbsp
Sugar – 1/4 tsp
Tamarind paste – ½ tsp
Salt to taste
Oil – 1 tbsp
Water – 2 cups
Coconut-Onion Curry Masala - Garlic Cloves – 11-12
Ginger – ¾ inch
Sliced Onion – roughly chopped – 2 large
Fresh coconut grated or thinly sliced – 3/4
coconut small Dry coconut – ½ small
Oil – ½ tbsp
Whole garam Masalas – Coriander seeds – 1 tbsp
Cinnamon Powder – 2 ½ tsp
Black cardamom – 1
Green cardamom – 5
Cumin seeds – 1 tsp
Cloves – 3-4
Black Peppercorns – 26-27 or ¾ tbsp
Bay leaf - 1

Instructions

Coconut-onion Masala – Dry roast each dry ingredient separately including dry coconut.
Remove it to a plate. Let it cool. Blend it into a fine powder. Keep aside.
Add oil in a non-stick pan. fry finely chopped onion until browned. Add garlic and ginger pieces. Roast it for 2-3 minutes
Grind it together into a fine paste.
Mix dry and wet masala, salt. Blend it till it incorporates well with each other
Transfer it in airtight container and store into a freezer. It stays good for a week.
For Split Chickpea Potato Curry - Heat oil in a presser cooker. Add mustard and cumin seeds. Let it splutter.
Add curry leaves. Stir.
Add crushed garlic. Cook till raw aroma goes away.
Add finely chopped onion, salt. Cook till translucent.
Add finely chopped tomato. Cook until soft and mushy.
Add asafoetida, Turmeric, garam masala, red chilli powder, sugar. Stir for few seconds.
Add 1 1/2 tbsp prepared curry masala, coriander leaves. Mix well. Cook for a minute.
Add soaked chana dal and diced potato. Mix well.
Pour 2 cups water. Close the lid. Cook for 3 whistles on a medium flame. Turn the gas off.
Let pressure inside cooker come down naturally. Open the lid and check whether split chickpeas and potatoes are cooked properly.
Mash chana dal slightly. Add tamarind paste. Mix well.
Check the curry consistency. If you see more water, cook till desired consistency is reached.
Serve hot with rice, chapati, Roti.

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