Not exact matches
The meat is cubed and
cooked in a pressure
cooker with
chana dal, and once
cooked, it's ground in a food processor with yogurt.
Add asafoetida,
chana dal, urad
dal, sesame seeds, whole dry red chilies broken into pieces, mix well and let it
cook for few seconds till the
dals turns golden in color.
Long - time admirer, first - time commenter: I'm another lover of
chana dal for hummus, as it
cooks faster than chickpeas and is already peeled.
Satu flour is made by soaking the
chana dal overnight, then boiling them till
cooked al dente, and then, drying this under the sun.