Harve Kele- Chana Dal Masala (Raw Banana- Split Bengal Gram Dray Curry).

“Harve Kele- Chana Dal Masala (Raw Banana- Split Bengal Gram Dray Curry)” … this dish is a healthy combo of veggie with pulse ... while raw bananas promote gut health due to its high fiber content, addition of chana dal makes it protein rich there by balancing the nutrients well ... a simple side dish that tastes best served with roti/ chapati/ parathas … Yummilicious …

** I love dishes prepared with raw banana and I am always on the look out for more options. Food is a vast subject that goes on and on without reaching any end, the more dishes you try, the more there are out there to try out on, that is the beauty of our country which has so much diversity and for a foodie it is always a pleasure to learn more, try out more, share more and enjoy them with family and friends.

** This is a semi dry side dish/ curry which can be also prepared slightly thinner in texture giving a little bit of gravy if to be served with rice. However, in case you want to serve it with roti/ chapathi/ parathas then it is best to keep it thicker in consistency for best of taste. Here chana dal/ bengal gram dal is used, which can be replace with masoor or tuvar dal too if desired. Do try it, I am sure your family will love it.

** Here is my simple recipe for “Harve Kele- Chana Dal Masala (Raw Banana- Split Bengal Gram Dray Curry)” … my style …

** Ingredients :

Chana Dal/ Bengal Gram Dal : ½ cup

Raw Banana/ Harve Kele/ Kaccha Kela/ Balekayi : 2 large sized

Asafoetida/ Hing Powder : ½ tsp

Turmeric/ Haldi Powder : ½ tsp

Jaggery/ Gud/ Goda : 1 tsp grated/ powder

Oil/ Tel/ Tela : 1 tsp

Salt/ Namak/ Meeta : to taste

** For Masala to be Ground :

Coconut/ Nariyal/ Soyi : 3-4 tblsp

Coriander Seeds/ Dhania/ Kothimbir : 2 tblsp

Jeera/ Cumin Seeds : 1 tsp

Ajwain/ Vonvon/ Carom Seeds : large pinch 

Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 3-4

Curry Leaves/ Kadipatta/ Karbevu : 5-6 fresh ones.

Tamarnind/ Chinchama/ Imly : a pinch (1/4 tsp)

Oil/ Tel/ Tela : 1 tsp

** For Tempering/ Pannaka/ Tadka :

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp

Urad Dal/ Black Gram Split Dal : 1 tsp

Mustard Seeds/ Rai/ Sasam : 1 tsp

Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones.

** Wash and soak chana dal in plenty of water for 1 hour. Drain, rinse well and add into pressure cooker pan along with 1.5 cups of water and cook on medium heat to 4-5 whistles. Remove and keep it aside for the pressure to release on its own. Chana dal should be cooked to soft texture but not mushy or mashed, the dal should retain its shape or else the dish loses out on its taste, so be careful. Open the lid of cooker and check if done, if not then pressure cook further to a few whistles or until done..

** Wash, wipe dry the raw bananas and slice off both end side edges. Now with a sharp knife peel/ slice off the outer skin as thinly as possible. Cut them into small sized, say ½ inch sized cubes and keep it soaked in salt water till to be used.

** Note : Soaking in salt water or water to which a little bit buttermilk/ curds are added will retain the white color of raw bananas and avoid it turning black.

** For Masala to be Ground : Heat oil in a small pan, when hot add coriander, jeera, ajwain and fry for a few minutes until coriander turns slightly red in color, then add curry leaves and kashmiri red chillies and fry all together for a few more minutes. Let cool, then add into a mixer grinder along with tamarind, freshly grated coconut and grind to a coarse powder WITHOUT adding water. Remove and keep it aside ready.

** Heat oil in a thick bottomed kadai/ pan, when hot add hing and haldi powder. Drain and add the soaked raw banana pieces and mix well. Add chana dal cooked water, if there is any or if not add plain water and cook covered on low heat until 80% done. Keep stirring in between for even cooking and to avoid being burnt.

** Add cooked chana dal, ground masala, jaggery and mix well. Check and add water if required to get a thick consistency. Add salt to taste as required only, as the bananas may have some salt in them due to soaking in salt water. Cover and continue to cook on medium heat stirring often for another 5-10 minutes. When thoroughly done, lower heat to minimum and let cook as we go ahead with tempering.

** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a tadka pan, when hot add urad dal, fry until the color changes slightly. Add in mustard seeds and when they begin to splutter add curry leaves and fry for 1-2 seconds, remove and pour it over the simmering curry, mix well, cover and cook stirring often until dry and done.

** “Harve Kele- Chana Dal Masala (Raw Banana- Split Bengal Gram Dray Curry)” is done and ready to be served. If cooked thicker textured it tastes best served with roti/ chapathi/ paratha and if you need to serve it with dal/ saaru- chawal, then serve it slightly thick gravy consistency for best of taste. Do try this delicious dish and serve it any way you desire and enjoy with family and friends, sure to be loved by all. 

** We all love to enjoy something different from our normal routine dishes and yet need to keep in mind the health benefits of young and old alike. Chana dal is high in protein, while bananas are good for the gut, so this one definitely fits the bill. Go ahead and try it adjusting the spices if necessary to suit your family taste. In my home we loved it served with phulka (plain roti), you may chose otherwise.