Telangana Style Barada Palya Recipe - Chana Dal Dry Sabzi
Barada meaning crumble, is a delicious Telangana style dry curry made with chana dal and tempered with mustards seeds and urad dal. Its goes great with hot steamed rice and piping hot rasam.
Barada Palya Recipe - Chana Dal Dry Sabzi is a delicious Telangana style dry curry made with chana dal and barada literally means Crumble. This is one of those curries made especially by the Telanganites and is more limited to the Vysya community.
Barada has been made in our households since generations now. It is made using chana dal being the main ingredient and must admit it is saviour for those times when we are out of veggies as it hardly needs any except for some basic ingredients. This dry sabzi stored well for up to a week in the fridge depending on weather conditions.
Baruda is such a flavourful and hearty dish that pairs well with steaming hot rice.
Serve Barada Palya - Chana Dal Dry Sabzi along with Steamed Rice and Udupi Tomato Rasam for a delicious Weekday meal. You can served a Curry Leaves Buttermilk with this meal.
If you like this recipe, here are a few more Dal Sabzis you must try for your vegetarian lunch/dinner:
60 M
20 M
80 M
4 Servings
Ingredients
- 3/4 cup Chana dal (Bengal Gram Dal)
- 6 Green Chillies , halved
- 1 inch Ginger , peeled and chopped
- Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
- 1/8 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 2 sprig Curry leaves
How to make Telangana Style Barada Palya Recipe - Chana Dal Dry Sabzi
To begin making Barada Palya - Chana Dal dry Sabzi, we have to wash and soak chana dal in water for an hour.
After an hour, drain the water from the dal and keep aside.
In a mixer-jar, combine the soaked dal, peeled and chopped ginger and halved green chillies. Grind them to a coarse paste.
Place a heavy bottomed pan on low heat and add a tablespoon of oil. Once the oil is hot, add mustard seeds, cumin seeds and curry leaves.
Now that they have crackled, add the chopped coriander leaves and saute for a minute or two.
Next, add the ground dal paste along with salt and turmeric powder.
Give them a good mix and on low heat continue to cook by scraping bottom of the pan in intervals as it tends to stick to the pan quiet easily.
Keep adding a teaspoons of oil in intervals as you fry the barada palya.
It takes around 20 minutes to fry the dal until done and the chana dal sabzi to be crumbly.
Once the texture of the dal gets crumbly turn off the heat.
Serve Barada Palya - Chana Dal Dry Sabzi along with Steamed Rice and Udupi Tomato Rasam for a delicious Weekday meal. You can served a Curry Leaves Buttermilk with this meal.
Telangana Style Barada Palya Recipe - Chana Dal Dry Sabzi is part of the Indian Curry And Gravy Recipe Contest
