Chana Dal Puran Recipe – Authentic Indian Sweet & Easy Microwave Method

Last Updated on 2 months by Neha Deshmukh

Chana Dal Puran Recipe – Authentic Indian Sweet & Easy Microwave Method

Hey everyone! If you’ve ever tasted the magic of Puran Poli, you know it’s more than just a sweet – it’s a hug on a plate! This Chana Dal Puran recipe is a little piece of my childhood, and I’m so excited to share my easy, microwave-friendly version with you. It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day.

Why You’ll Love This Recipe

Let’s be real, making Puran Poli from scratch can seem a little daunting. But trust me, this microwave method cuts down on the cooking time significantly without sacrificing any of that authentic, delicious flavor. It’s surprisingly easy, even for beginners, and the result is a smooth, rich, and utterly satisfying filling for your puranpoli. Plus, who doesn’t love a little kitchen shortcut?

Ingredients

Here’s what you’ll need to whip up this delightful Chana Dal Puran:

• 1 cup chana dal (split chickpeas) – about 200g
• 1 cup jaggery – about 200g

Ingredient Notes

Let’s talk ingredients for a sec, because the little things really matter!

Chana Dal: Type and Soaking Considerations

I always use chana dal – that’s the split, yellow lentil. It’s the traditional choice for a reason! Soaking the dal isn’t strictly necessary, but I find it helps it cook a little faster and more evenly. A quick 30-minute soak in water does the trick.

Jaggery: Varieties and Impact on Flavor & Color

Jaggery is key to that beautiful color and caramel-like flavor. You can use any variety you like – old jaggery (gur) has a deeper, more complex flavor, while newer jaggery is lighter in color and milder in taste. If your jaggery has a lot of impurities, dissolve it in a little hot water before adding it to the dal. This will help ensure a smooth puran.

Step-By-Step Instructions

Alright, let’s get cooking!

First, cook the chana dal until it’s beautifully tender. I usually do this in a pressure cooker for about 3-4 whistles, but you can also boil it in a pot until it’s soft enough to mash easily. Once cooked, drain the water completely – we don’t want a soggy puran!

Next, pass the cooked dal through a strainer or, if you have one, grind it into a really fine paste. This is where the texture starts to come together.

Now, transfer that lovely dal paste to a microwave-safe glass bowl. Add the jaggery and give it a good mix, making sure the bowl isn’t more than 3/4 full – it will bubble up as it cooks!

Here comes the microwave magic! Microwave on high power for 7 minutes. Then, take it out, give it a good stir, and microwave again for another 7 minutes.

Repeat this stirring and microwaving process for an additional 5 minutes. You’ll notice it starting to thicken. Keep microwaving in short intervals (1-2 minutes at a time), stirring each time, until the puran reaches a nice, thick consistency. This usually takes around 22-24 minutes total, but microwave times can vary, so keep a close eye on it.

Expert Tips

A few little things I’ve learned over the years…

Achieving the Right Consistency

The puran should be thick enough to hold its shape, but still soft and pliable. It shouldn’t be runny or too sticky.

Preventing Sticking During Microwaving

Stirring frequently is essential to prevent the puran from sticking to the bottom of the bowl. A little ghee (clarified butter) rubbed around the bowl before you start can also help.

Recognizing When the Puran is Ready

You’ll know the puran is ready when it starts to pull away from the sides of the bowl and forms a smooth, glossy mass. It should also have a lovely, rich aroma.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Adaptation (Using Alternative Sweeteners)

For a vegan version, simply swap the jaggery for an equal amount of coconut sugar or maple syrup. The flavor will be slightly different, but still delicious!

Spice Level Adjustment (Adding Cardamom or Nutmeg)

My grandmother always added a pinch of cardamom powder to her puran. It adds a lovely warmth and fragrance. A tiny grating of nutmeg is also wonderful.

Regional Variations (Maharashtrian, Gujarati Styles)

Maharashtrian Puran Poli often includes a touch of ghee during the cooking process, while Gujarati versions sometimes incorporate a bit of dry ginger powder.

Festival Adaptations (Holi, Ganesh Chaturthi)

Puran Poli is a staple during festivals like Holi and Ganesh Chaturthi. It’s considered an auspicious offering to the gods.

Serving Suggestions

Puran Poli is traditionally served warm, with a dollop of ghee on top. It’s also delicious with a side of milk or yogurt. Honestly, it’s good enough to eat on its own!

Storage Instructions

Leftover puran can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just thaw it completely before using.

FAQs

Got questions? I’ve got answers!

What is Puran Poli and what is its significance?

Puran Poli is a sweet flatbread filled with a sweet lentil stuffing (the puran!). It’s a beloved dish in Maharashtra and Gujarat, and is often made during festivals and special occasions. It symbolizes prosperity and good fortune.

Can I make Puran ahead of time and store it?

Absolutely! Making the puran ahead of time can save you a lot of effort when you’re ready to make the puranpoli. Just store it in an airtight container in the fridge or freezer.

What if I don’t have a microwave – can I make this on the stovetop?

Yes, definitely! You can cook the puran in a heavy-bottomed pan over medium heat, stirring constantly to prevent sticking. It will take longer – about 45-60 minutes – but the result will be the same.

How do I know if the jaggery is good quality?

Good quality jaggery should be dark amber in color and have a slightly grainy texture. It shouldn’t have any unpleasant odors or be overly hard.

What is the best way to prevent the Puran from becoming too hard?

Stirring frequently during cooking and adding a little ghee can help prevent the puran from becoming too hard. Also, don’t overcook it!

Enjoy making this delicious Chana Dal Puran! I hope it brings a little sweetness and joy to your kitchen. Let me know how it turns out in the comments below!