Chironji Dal ... Dal with a difference

Charoli (Hindi: चारोली; Marathi: चारोळी; also called chironji, Hindi: चिरौन्जी) are seeds of Buchanania lanzan used as a cooking spice primarily in India. Charoli / Chironji are tiny almond-flavoured dried seeds of a bush called Buchanania lanzan, 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.

100 gms chironji
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.

Sauté chironji 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 chironji dal, 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.