Charan ji Daal ras wari is nothing but Channa Daal or Bengal gram in gravy . This is a typical Sindhi daal where the each grain of the daal is separate .
The daal is typically Sindhi , but there are some recipes which are almost lost in today’s time . Frankly speaking even I cooked this daal after ages . I remember mom cooking it , then even my mom in law used to cook this daal . There are different versions of this with addition of whole onions , or apple gourd . I shall be make those two versions too , but for today it is the basic version .
Sindhi cooking uses lots of onions and tomatoes , though we have dishes without these two ingredients but in genral we can’t cook a Sindhi meal without them . For this Channa daal should be soaked for at least 2-3 hours . If you are cooking for lunch , you can soak it overnight . The daal is made in a pressure cooker and is pretty quick to make . We follow the daag method of cooking this daal . Finely chopped onions are sautéed till nice and pink . The taste of the daal will totally depend on how you sauté the onions . They should be pink , and make sure the gas flame is slow to get even and perfect color. Traditionally chopped tomatoes were used and cooked till mushy , but I have used puréed tomatoes , as these blend better and we have a clean gravy . Ginger is a total must in this daal .
Once the onions are pink the soaked daal is added and roasted , tomatoes , herbs and spices are then added , finally water is added and we pressure cook the daal . The daal is best enjoyed with a Sindhi Fulko .
Charan ji Daal ras wari is my Day 1 post under the theme Regional Cuisine.
Charan ji Daal ras wari
1/2 cup Bengal gram
2 big onions
2-3 big tomatoes , puréed
1-2 green chillies
1/2 tsp ginger , grated or pounded
1/4 tsp turmeric powder
1/4 tsp red chilly powder
1 tsp coriander powder
1/4 tsp garam masala
Salt to taste
Soak the gram for minimum 2-3 hours.
Once soaked wash and drain all the water and place it in a sieve so all the extra moisture also drains out .
Using a pressure cooker , sauté the onions in about 2-4 tbsp of oil .Cook till the onions are pink.
Add the soaked daal , and sauté till there is no moisture .
Add ginger , tomatoes and all spices except garam masala .
Sauté till the moisture dries up completely and you see oil separating .
Add about 1 cup water and check the consistency of the daal . The gravy should be medium .
Pressure cook the daal for two whistles .
Open the cooker after the pressure is released .
Check if the daal is done , else pressure cook accordingly .
Once done add garam masala and serve with Sindhi Fulko .
Here are some more Daals from a Sindhi kitchen