Telangana Style Barada Palya Recipe - Chana Dal Dry Sabzi
A high protein Andhra recipe with chana dal (bengal gram dal), green chillies - halved, inch ginger - peeled and chopped. Ready in 1h 20m, serves 4.
Curated bySuresh Naidu🇮🇳
Instructions
14 steps- 1
To begin making Barada Palya - Chana Dal dry Sabzi, we have to wash and soak chana dal in water for an hour
chana dal (bengal gram dal)(3/4 cup) - 2
After an hour, drain the water from the dal and keep aside
- 3
In a mixer-jar, combine the soaked dal, peeled and chopped ginger and halved green chillies
green chillies - halved(6)inch ginger - peeled and chopped(1)coriander (dhania) leaves - finely chopped - 4
Grind them to a coarse paste
- 5
Place a heavy bottomed pan on low heat and add a tablespoon of oil
- 6
Once the oil is hot, add mustard seeds, cumin seeds and curry leaves
coriander (dhania) leaves - finely choppedmustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(2) - 7
Now that they have crackled, add the chopped coriander leaves and saute for a minute or two
inch ginger - peeled and chopped(1)coriander (dhania) leaves - finely choppedsprig curry leaves(2) - 8
Next, add the ground dal paste along with salt and turmeric powder
salt - to tasteturmeric powder (haldi)(0.1 teaspoon) - 9
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
- 10
Keep adding a teaspoons of oil in intervals as you fry the barada palya
- 11
It takes around 20 minutes to fry the dal until done and the chana dal sabzi to be crumbly
chana dal (bengal gram dal)(3/4 cup) - 12
Once the texture of the dal gets crumbly turn off the heat
- 13
Serve Barada Palya - Chana Dal Dry Sabzi along with Steamed Rice and Udupi Tomato Rasam for a delicious Weekday meal
chana dal (bengal gram dal)(3/4 cup) - 14
You can served a Curry Leaves Buttermilk with this meal
coriander (dhania) leaves - finely choppedsprig curry leaves(2)
Rate this recipe
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Telangana Style Barada Palya Recipe - Chana Dal Dry Sabzi
A high protein Andhra recipe with chana dal (bengal gram dal), green chillies - halved, inch ginger - peeled and chopped. Ready in 1h 20m, serves 4.
Curated bySuresh Naidu🇮🇳
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Directions
14 steps- 1
To begin making Barada Palya - Chana Dal dry Sabzi, we have to wash and soak chana dal in water for an hour
chana dal (bengal gram dal)(3/4 cup) - 2
After an hour, drain the water from the dal and keep aside
- 3
In a mixer-jar, combine the soaked dal, peeled and chopped ginger and halved green chillies
green chillies - halved(6)inch ginger - peeled and chopped(1)coriander (dhania) leaves - finely chopped - 4
Grind them to a coarse paste
- 5
Place a heavy bottomed pan on low heat and add a tablespoon of oil
- 6
Once the oil is hot, add mustard seeds, cumin seeds and curry leaves
coriander (dhania) leaves - finely choppedmustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(2) - 7
Now that they have crackled, add the chopped coriander leaves and saute for a minute or two
inch ginger - peeled and chopped(1)coriander (dhania) leaves - finely choppedsprig curry leaves(2) - 8
Next, add the ground dal paste along with salt and turmeric powder
salt - to tasteturmeric powder (haldi)(0.1 teaspoon) - 9
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
- 10
Keep adding a teaspoons of oil in intervals as you fry the barada palya
- 11
It takes around 20 minutes to fry the dal until done and the chana dal sabzi to be crumbly
chana dal (bengal gram dal)(3/4 cup) - 12
Once the texture of the dal gets crumbly turn off the heat
- 13
Serve Barada Palya - Chana Dal Dry Sabzi along with Steamed Rice and Udupi Tomato Rasam for a delicious Weekday meal
chana dal (bengal gram dal)(3/4 cup) - 14
You can served a Curry Leaves Buttermilk with this meal
coriander (dhania) leaves - finely choppedsprig curry leaves(2)
Rate this recipe
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