Fennel Seed Curry (Saunf ka Salan)

Fennel seed curry, Also know as Chhit چھٹ or Saunf ka Salan is  traditional dish specially made during fall season. It contains all the warm spices which are good for health. Traditionally it is served in a bowl with flat bread dipped in it. It is a spicy dish but good in case you are suffering with cold or cough. Good thing about this dish is that it only takes 10 minutes preparation time, 1 hour cooking time and only needs few ingredients.

Ingredients

4 tbsp of fennel seeds

9 almonds

1 tsp of cumin seeds

2 tsp of coriander seeds

2 tsp of pomegranate seeds

1 tsp of salt

11/4 tsp of red chili powder

¼ tsp of turmeric powder

4 tbsp of vegetable oil

2 tbsp of melted unsalted butter or ghee

6 cup water

Procedure

Finely Ground fennel seeds, almonds, cumin seeds, coriander seeds, pomegranate seeds in mortar and pestle all at once. On medium heat, in a heavy bottom pan add oil and melted butter. Wait for the oil and butter to heat up. Then add your finely ground spice mix and roast them. Stir it well for 2 to 3 minutes and when the mixture got fragrant add just a splash of water. Now add red chili powder, turmeric powder and salt. Mix it well. Add 6 cups water, stir it and wait until mixture comes to a boil. Once it comes to a boil cover the lid and let it cook. Cook it for about 45 minutes to 1 hour on medium heat or until mixture gets thickened. Taste it at this stage and adjust the seasoning. Serve hot with flat bread.


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