Chironji ki Daal (Vrat)

Ingredients

• Chironji (Sunflower seeds), soaked in water for about 2 hours 1 cup (125 g)
• Ghee (Clarified Butter) 2 tbsp
• Zeera (cumin seeds) 1 tsp
• Chhoti elaichi (green cardamom) 2-3
• Sabut kali mirch (peppercorns) 4
• Ginger, chopped fine 1 tbsp
• Hari mirch (Green chilli), split 2
• Dhania (coriander) powder 1 tbsp
• Sendha namak (rock salt), 2 tsp or to taste
• Chilli powder 1/2 tsp
• Dahi (yogurt) 2 tbsp
• Hara dhania (Coriander leaves) to garnish

Preparation

• Rub chironji till the husk comes off and discard the husk. Grind or blend half of it into a paste.

• Heat ghee, add zeera, elaichi and kali mirch. Saute a little and add the ginger.

• When ginger browns a little, add dahi a little at a time, stirring well to avoid curdling. When the fat separates, add the dhania, salt, chilli powder and green chillies. Saute, add chironji and turn around to mix well.

• Add enough water to come upto about 2 cms (1") above the mixture and bring to a boil, then simmer till the chironji is cooked through. (The consistency can be adjusted to taste, by adding more or less water. Serve hot garnished with the hara dhania.