Monday, May 23, 2016

Mumbai Chana Chaat

Mumbai Chana Chaat is a popular street food from Mumbai and is healthy too, if you have been to Mumbai and visited Marine Drive or Juhu Beach I'm sure you would never miss out on this. 

A visit to Marine drive has always been incomplete without a plate of steaming hot Chana Chaat. There are lots of vendors who sell anything form, roasted peanuts to corn, tea, coffee, fresh coconut water but the Chana Chaat vendors are most busy and you can easily sight them, as tey are always surrounded with customers. They boil the kala chana and keep preparing the chana chaat simultaneously. The best thing which I like is its freshly made, in front of you and you can customise your Chana chaat, just ask them to increase or decrease the ingredients as per personal choice and they will be happy to oblige. 

Kala Chana or the Bengal Gram in itself is considered very healthy, its high in fiber, good source of protein, iron and low in fats. Kala chana is very popular in India and can be included in your diet in numerous ways. It can be soaked and eaten raw in the form of salads or cooked to make a delicious curry.

Today I am sharing the recipe of Mumbai Chana Chaat, its a very quick and easy recipe which is made with boiled Kala Chana, cooked in butter along with onion tomatoes and spices.

Serves - 4 


Kala chana /Bengal Gram - 1 cup
Green chili, chopped - 2 nos
Onion, chopped - 1 large
Tomato, chopped - 1 large
Raw Mango, chopped - 2 -3 tablespoons
Pav Bhaji Masala - 2 teaspoon
Chaat Masala - 1/2 teaspoon
Lemon juice - 2 teaspoon(optional)
Salt to taste
Butter - 2 tablespoon
Freshly chopped green coriander for garnish.
Lemon Slice - 3-4


Pick wash and soak the kala chana overnight, once re-hydrated,add half a teaspoon of salt and boil along with 2 cups of water in a pressure cooker for 3-4 whistles. Turn off the gas, let all the steam escape before you open the lid.Strain the boiled chana and keep aside, don't discard the stock, its full of nutrients and can be used in soups or stews.

Heat a pan, add butter, once it start to melt, add the chopped onion and green chilies and onion, mix well and saute for a minute or two.

Once the onion starts to turn translucent, add the chopped tomatoes, mix well and add the pav bhaji masala mix well and fry for 2 minutes or so.

Add the boiled Chana along with chopped raw mangoes, chaat masala and salt. mix well and cook for another 2 minuets or so. you can add the lemon juice at this stage, I have omitted lemon juice as the tomatoes I used were quite tangy and  after adding chaat masala I didn't feel the need.

Turn off the gas, garnish with fresh coriander and a slice of lemon,


I like to add some salt while boiling the chana, if you do so then please be careful while adding salt, do remember chaat masala also contains salt.
Butter melts really quick, and also tends to burn really fast, so i suggest you heat the pan well, add the butter, turn off the gas, as the butter melts add the onions and chilies, and then place the pan back on the flame and continue cooking.

Wednesday, May 18, 2016

Langar Wali Dal

Langar wali Dal also Known as Amritsari Dal -  gets its name from "Langar", Langar is a community meal organised by the Sikh community, this dal is commonly prepared at Langar's hence its known as "Langar wali Dal."

Traditionally this a slow cooked preparation of Split Black Urad Dal (Black Gram) and Chana Dal (Bengal Gram). Dal's are soaked until they are completely re-hydrated and then simmered on low charcoal or wooden flame for hours along with various spices, until it gets a nice creamy texture. while the Dal simmers you need to keep a close eye and keep stirring to avoid the dal from sticking to the bottom of the pot.

These days due to time constrains its not possible for most us to prepare Dal the traditional way, but just because we are in a hurry these days doesn't mean we give up of the pleasures of relishing these traditional dishes. You can always prepare them at home and thanks to the Pressure cooker the Dal can be boiled in a matter of minutes. I like to make this dal way before the serving time, and let it simmer along with all the masalas for 15 - 20 minutes on low flame. turn off the gas and let the flavors blend together for 2-3 hours, just before serving reheat on low flame and add the tadka. (The dal served at Langar doesn't have tadka, but since this is a home version I have added it.) 
Trust me there can be nothing as comforting as a bowl of rice and Langar wali Dal along with a generous dollop of Desi Ghee. 

So here is a simple and easy to follow recipe of the "LangarWali Dal" which can be prepared at home and can be enjoyed with some plain steamed rice or garma garam chapatis.


Split Black Urad dal - 1 cup
Chana Dal - 1/4th cup
Tomato - 2 medium size
Onion, chopped - 1 medium
Garlic, fat ones - 3-4 cloves
Ginger - 1 inch piece + another 1/2 inch piece
Green chilies - 5 pieces (Mild ones)
Fresh green coriander, chopped - 2 tablespoon
Green Cardamon - 2 pcs
Cinnamon - 2 inch piece
Cloves- 3-4 pieces
Bay leaf - 1
Asafoetids - a generous pinch
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 2 teaspoon
Garam Masala powder - 1/4th teaspoon
Oil - 2 tablespoon + 1/4 teaspoon
Salt as per taste.

For Tadka / Tempering

Oil - 1 tablespoon
Cumin seeds (jeera) - 1 teaspoon


Pick and wash the dals thoroughly,and soak them for 1-2 hours.(Black Urad dal needs to be washed a few times so just wash it a couple of times until the water runs out clear)

Grind 1 inch ginger and 4 cloves of garlic to make a paste and keep aside.

Roughly chop the tomatoes and grind along with 2 green chilies and keep aside.

Chop the onions, from the remaining ginger cut a few juliennes and chop the remaining.


Place the ginger garlic paste in the pressure cooker along with the green cardamon, cloves cinnamon stick and bay leaf, Add 4 cups of water along with turmeric powder, asafoetida, salt and half a teaspoon of oil. Place the pressure cooker on the gas stove and bring it to boil.

Once the water comes to a roaring boil add the soaked dal, close the lid of the pressure cooker and let it cook for 3-4 whistles turn off the gas and let all the steam escape before you open the lid of the pressure cooker.

Heat 2 tablespoons of oil in a frying pan, add the chopped onions, fry for a minute or two and add 2 slit green chilies.fry until the onion starts to change colour.

Add the tomato and green chili paste along with the red chili powder, coriander powder and salt, mix well if needed add a tablespoon or so of water and continue frying until oil starts leaving the sides of the pan.

Add the fried masala to the cooked dal, mix well if you feel that the dal is too thick just add some warm water to adjust the consistency. Add the garam masala powder along with chopped ginger,mix well. Let the dal come to a boil, reduce flame and let it simmer for 15 - 20 minutes on low flame.

For the Tempering

Heat one tablespoon of oil, add the cumin seeds, once the seeds start popping turn off the flame and quickly pout the tempering over the cooked dal.

Garnish with julienned ginger, chopped green chilies and freshly chopped green coriander.
Serve hot along with steamed rice or chapatis.


Ratio of Chana dal and urad dal is 1:4 that is 1 pact chana dal for 4 parts of urad dal, however you are free to increase or decrease the quantity as per personal preference.
I have used 5 green chilies for this recipe, don't panic...these are mild ones which are high on flavor and low on heat. If it still bothers you then just adjust as per your taste.
Adding a few drops of oil while cooking the dal is an age old tip from my grand mom, this ensures that the dals retain there shape while they are well cooked.
Please go slow with salt as we have added salt while boiling the dal, and also added salt while making the tomato onion masala.  Moreover once we keep the dal for simmering, it tends to thicken so  do check and adjust as per taste.
I like to add the jeera tadka at  the end as it enhances the taste as well as adds a nutty flavor to the dal.

Monday, May 9, 2016

Mango Iced Tea

Mango Iced Tea is a Perfect Summer drink for all tea lovers....especially for those who love there tea as much as they love Mangoes.

Mango Iced tea is super easy to make, and tastes great as well. So here is the quick and easy to follow recipe, the ingredients are very common and available in most homes.

Let's enjoy summer with some Mango Iced Tea !!


Mangoes, ripe - 2
Water - 4 cups
Black tea - 2 tea bags
Sugar - 4-5 teaspoons
Lemon juice - 1 tablespoon
Mint leaves for garnish.
Loads of Ice


Boil 4 cups of water, add the tea bags to the boiling water, turn off the gas, let the tea bags sit in water for 3-4 minutes.

Once you get the desired brew remove the tea bag, add sugar mix well and let it cool to room temperature..

While the tea is cooling, peal and chop the mangoes, discard the seeds. place the chopped mango in a blender to make a puree.

Add the mango puree to the cooled tea and mix well.At this stage you can add the lemon juice if using. Check for the sweetness, if needed adjust according to taste.

Let this cool in the refrigerator for an hour or two, however if you want to serve it immediately then just add lots of ice, garnish with some mint leaves and serve chilled.


I have used tea bags but you can always use loose tea, which is regularly used at your home. Black tea is the regular Indian tea. If you are using loose tea then please dont forget to strain the tea before mixing the mango pulp.
At times there are tiny bits of mango in the puree, its perfectly fine to leave them, in case you don't like these little bits of mango then please strain the mango puree before adding to the tea.
I prefer letting the tea cool in the fridge rather than adding ice and using it immediately, this helps to blend the flavors well.