Charoli (Hindi: चारोली; Marathi: चारोळी; also called chironji, Hindi: चिरौन्जी) are seeds of Buchananialanzan used as a cooking spice primarily in India. Charoli / Chironji are tiny almond-flavoured dried seeds of a bush called Buchananialanzan, which is cultivated across India, primarily in the northwest. After the hard shell is cracked, the stubby seed within is as soft as a pine nut.
They are commonly used in sweets in India. However, they are also ground into powders for thickening savory sauces and flavoring batters, and stewed into rich, meaty kormas.
Chironji Dal ... Dal with a difference ( without onion and garlic )
Recipe & Photo Credit - ManishMehrotra, Executive chef, Pan Asian at Old World Hospitality
100 gmschironji 40 gms clarified butter (ghee) 15 gms ginger chopped 15 gms green chili chopped 10 gms cumin seeds 40 gms coriander green chopped 20 gms fresh cream Few strands of saffron Rock salt to taste
In a heavy bottom pan, heat one teaspoon of ghee.
Sautéchironji till it gets light golden in hue.
Add water and cook till the chironji is soft.
In a separate fry pan, heat the remaining ghee, crackle cumin, add chopped ginger and green chili, cook for another minute.
Now add the boiled chironjidal, cook for another couple of minutes stirring it occasionally, add salt and check seasoning.
Finish with fresh cream and saffron and chopped coriander. Serve hot with Indian breads.