mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry |

by Tarla Dalal

add to my cookbook add to shopping list

Added to 80 cookbooks This recipe has been viewed 42172 times

mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry |

Cooking on the tava is an age-old custom in the history of Indian food. The tava is used not only for making rotis and parathas but also for preparing delicious dry subzis.

Tava mushroom is one of my favorite recipes that uses basic Mughlai masalas such as coriander powder, cumin seeds powder and kasuri methi.

Serve this versatile dish as a subzi with hot parathas or as a snack with some toast!

Add your private note

Mushroom Chana Dal Sabzi recipe - How to make Mushroom Chana Dal Sabzi

Tags

Soaking Time: 2 hours Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 1652 hours 45 minutes 5Makes 5 servings (4serving )
Show me for servings

Ingredients

For Mushroom Chana Dal Sabzi
2 cups chopped mushrooms (khumbh)
1 cup chana dal (split bengal gram) , soaked for 2 hours
3 tbsp oil
1 bay leaf (tejpatta)
3 black peppercorns (kalimirch)
1 star anise (chakri phool)
1 inch cinnamon (dalchini) stick
3 cloves (laung / lavang)
1 black cardamom (badi elaichi)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 cup finely chopped onions
1 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 1/2 tbsp malvani masala
1/2 tbsp garam masala
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp ginger-garlic (adrak-lehsun) paste
1/4 cup coarsely crushed , roasted dry coconut (kopra)
salt to taste
2 tbsp finely chopped coriander (dhania)

Method

For mushroom chana dal sabzi

To make mushroom chana dal sabzi recipe, heat oil in a deep pan, add bayleaf, peppercorns, star anise, cinnamon, cloves, cardamom, cumin seeds, hing and onions.
Saute on a medium flame for 2 to 3 minutes. Add tomatoes and a little salt, saute for 3 to 4 minutes.
Add turmeric powder, malvani masala, garam masala, coriander cumin seeds powder, ginger garlic paste and coarsely crushed dry coconut. Mix well.
Add the mushrooms and salt. Cook them on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add chana dal, 1½ cups hot water and mix well. Cover and cook on a medium flame for 15 to 20 minutes, while stirring occasionally.
Serve mushroom chana dal sabzi hot garnished with coriander.