Title: Chana Daal Bulk Recipe 4 Jug Dal (8 Liter)

DAAL MASALA INGREDIENTS:

• • Chana Daal 4 jug (8 litre)
• • Spanish Onions 4 kg onions finely chopped
• • Ginger Garlic Paste 10 tbsp
• • Chili Paste 6 tbsp
• • Chopped Green Chilis, Full cup
• • Fresh Tomato Puree 4 ladles (12oz)
• • K-Boys Daal Masala 1 serving
• • Fresh Coriander chopped (Dhanya) 1⁄2 cup
• • Methi (Fenugreek) 1⁄2 cup
• • K-Boys Garam masala 11⁄2 tbsp
• • Salt 9 tbsp
• • Daal water (water from boiling daal) 1 Jug

Procedure for Cooking Daal:

• Soak the Daal:
  • Rinse the Chana Daal with hot water at least twice.
  • Soak the rinsed Chana Daal in cold water in a buss pan and leave it to soak overnight.
• Boil the Daal:
  • The next day, pour 25 liters of water into a large cooking pot.
  • Add the soaked Chana Daal (8 liters) to the pot.
  • Boil the mixture for 55-60 minutes on medium heat, allowing the unwanted starch to rise to the top as a thick film. Remove this film for a cleaner daal, repeating this process twice.
  • Do not cook on high flame to prevent the unwanted starch from re-entering the daal.
  • Check the daal periodically for softness while boiling.
• Transferring the Boiled Daal:
  • Once softened, transfer the boiled daal into a clean buss pan.

Procedure for Daal Masala:

1. Prepare the Oil and Onions:
   • In a large pot, heat 1 jug of oil (2 liters) for 30 seconds.
   • Add the sliced onions and cook until they become translucent or slightly brown and stir onions gently to prevent sticking.
2. Add Spices and Pastes:
   • Add crushed green chilies to the onions and cook for another minute (be careful not to overcook the onions to avoid them turning black).
   • Then add ginger garlic paste, and chili paste to the onions. Cook for 1 minute and stir until smooth.
3. Add Tomato Puree and Seasoning:
   • Add 4 ladles of tomato puree (12 oz each) to the pot and mix well.
   • Then add 9 tbsp of salt and K-Boys daal masala base (soaked in water to prevent sticking).
   • Cook the mixture for 5 minutes until the oil starts to separate and the flavors begin to develop.
4. Add Fresh Herbs and Boiled Daal:
   • Add the boiled daal (make sure it is fully cooked and there are no hard bites left). Stir well to blend flavors and add water if needed to avoid the masala sticking to the bottom.
   • Then add 1⁄2 cup chopped coriander and 1⁄2 cup kasuri methi (fenugreek leaves). Cook for 1 minute.
   • Add 11⁄2 tbsp K-Boys garam masala and stir again to flip the daal to enrich the flavor and texture.
   • Add 1 jug of daal water (from boiling the daal) and cook on medium heat for 15 minutes so the masala blends into the daal.
5. Finish the Daal:
   • Then sprinkle more chopped coriander and mix well.
   • Stir well and let it cook for a few more minutes.

DAAL TARKA INGREDIENTS:

• • Cokking Oil 4 ladles- (3 oz x 4 = 12oz)
• • Spanish Onion 1⁄2 onion finely chopped
• • Garlic Cloves 40 grams finely chopped
• • Mint leaves 2 bunch fine chopped only leaves

DAAL TARKA PROCEDURE:

• In a pan add 4 ladles of oil (3oz).
• Add 1⁄2 onion finely chopped, once getting close to slight brown, add garlic and mint together cook until onions get brown and flavors blend well.
• Pour the prepared Tarka into the cooked Chana Daal and Mix it thoroughly.

Cooling and Storage of Chana Daal:

• Once the chana daal has finished, allow it to cool at room temperature.
• After it has cooled down slightly, transfer the chana daal into clean vertical plastic containers.
• Let the daal continue to cool completely inside the containers.
• Once fully cooled, cover the containers with lids.
• Store the covered containers in the cooler for safe storage and future use.

Conclusion:
Proper cooling and storage of chana daal is essential to maintain food safety and quality. Always ensure containers are clean and sealed before placing them in the cooler. The shelf life of daal is 3-4 days from the date it is made.

Chana Daal – Serving Procedure for Dining:

• Transfer a portion of the prepared chana daal into a clean insert container for easy access during service.
• Upon receiving an order, take 21⁄2 serving spoons of chana daal from the insert container.
• Transfer the portion into a small karahi and place it over low flame.
• Add a small amount of cooking oil to the daal.
• Cook the mixture for 2–3 minutes, stirring gently.
• Continue cooking until the chana daal becomes shiny and the oil visibly separates, indicating it is ready.
• Garnish with fresh cilantro, green chillies, ginger julienne, and a wedge of lemon.

Conclusion:
Your chana daal is now ready to serve—hot, aromatic, and beautifully garnished for a delicious dining experience.