CHANA DAL TADKA (lentils)
Dal is an Indian food, often made from lentils. Dal is a ready source of proteins for a balanced diet containing no meat.
Chana dal - Chholar dal in Bengali; Buta daali in Oriya; Shanaga pappu in Telugu; Kadale bele in Kannada; Kaḍala parippu in Malayalam; and kaḍalai paruppu in Tamil - i.e. split Chickpeas without seedcoat. Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.
Preparation / cooking time: 25 mins
Ingredients:
- Chana Dal 2 cups
- Onions chopped 1 medium
- Tomato chopped 1 medium
- Cumin seeds ¼ teaspoon
- Salt to taste
- Turmeric Powder ½ teaspoon
- Pinch of Hing (Asafoetida)
- Cilantro for garnishing
Method:
Wash thoroughly the chana dal with running water. Pressure cook the chana dal with salt, asafoetida and turmeric powder till about 15 -17 mins. After the first whistle of the pressure cooker switch the gas to low flame to cook.
FOR THE TADKA - Heat oil in a small pan; add cumin seeds, onions and red chilli powder, cook till onions turn golden brown. Add this masala to the boiled chana dal and cook with open lid for another 3 -5 mins. Garnish with cilantro leaves and serve with rice, chapatti or naan. Best eaten along with onion salad, green chillies and pickles.
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