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Dalmot is eaten with great enthusiasm with breakfast in Jharkhand, Bihar and surrounding areas. Its demand increases even more during the winter season. To make dalmot with chana dal, not much ingredients are required and people of all ages like it.
Dalmot made from chana dal is a great example of taste and simplicity among the traditional and popular home made breakfast. Compared to Dalmot available in the market, Dalmot prepared at home with chana dal is considered more pure, safe and nutritious.
This Dalmot is eaten with great enthusiasm with breakfast tea in Jharkhand, Bihar and surrounding areas. Its demand increases even more during the winter season. To make dalmot with chana dal, not much ingredients are required and people of all ages like it.
While sharing the recipe, Raveena Kachhap of Hazaribagh tells that making Dalmot is a very easy task. The process starts with cleaning the chana dal and soaking it in water for 5 to 6 hours. After soaking, the pulses are filtered and kept spread on a clean cloth or plate, so that the excess moisture present in it is completely removed.
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He further told that after this oil is heated in the pan. It is important to keep the oil on medium flame, so that the lentils can cook evenly. Frying is started by adding small quantities of chana dal in hot oil. The pulses should be stirred continuously, so that they do not stick to each other and all the grains become evenly golden in colour.
Raveena further explains that when the chana dal becomes nicely crisp and golden, then it is taken out of the pan and kept in a big vessel. After this the spices are prepared. The spice mixture is prepared by mixing salt, turmeric, red chili powder, coriander powder, dry mango powder and a pinch of asafoetida in a bowl.
When the fried chana dal remains slightly warm, then the mixture of spices is sprinkled on it. By adding spices to hot lentils their flavor gets absorbed deep inside. After this, the dal is mixed well, so that the spices get applied evenly on every grain and the taste remains uniform.
Dalmot with chana dal is stored only after it cools completely. If it is stored in an airtight container once it cools down, it will not spoil for 15 to 20 days. This is the reason why even today women in rural areas keep it together in large quantities.
