Chana Dal Tadka

Hubby Dear and me love our dals, and most importantly, we have our favourites. He loves his Yellow Arhar/Toor dal, and I’m passionate about my Red Masoor. To give tem their due importance, I alternate between the two each week. One may think it might be hard to keep track of whose turn is up next, but since I’m the sole incharge when it comes to all things culinary, I demand the benefit of doubt.

CHANA DAL TADKA
SPLIT-PEA LENTILS

Prep time: 20 min, Cooking time: 15 min | Serves: 2-4   

1 cup chana dal, boiled in a pressure cooker till tender 1 medium-sized onion, finely sliced 1 tomato, chopped 1-2 green chillies, finely chopped 1 tsp ginger-garlic paste 1/4 tsp red chilli powder 1/4 tsp turmeric powder

1 tsp cumin seeds 1 tsp fennel seeds 3-4 dried red chillies salt, to taste 1 tbsp light cooking oil water, as needed 2 tbsp freshly chopped coriander leaves, for garnish

HEAT oil in a deep pan and saute cumin and fennel seeds, along with dried red chillies, till they begin to splutter. Add sliced onions and green chillies, and fry till lightly browned.

THROW in tomatoes, red chilli powder, turmwric powder, ginger-garlic paste, and salt, and cook till tomatoes pulp and spices blend well.

ADD the tender dal, alongwith with some of the water used to boil it in if left, depending on the desired consistency.

LET simmer for 5-10 minutes on medium-low heat, and then garnish with chopped coriander leaves.

Serve warm over rice, or with rotis, and enjoy!

Comments

[Ramki]

Hi Meena,
Have included your dal tadka as a model recipe in the One page cookbook at http://ramkicooks.blogspot.com/.

/Thanks for the recipe