This is a recipe which I will not forget in a hurry as I mistakenly used Chana dal/Split Chickpeas instead of Arhar Dal/ Split Pigeon peas. I realised my mistake when the cooker started whistling and I could smell the aroma of Chana Dal cooking. I was wondering how I could have goofed up when I realised that the lid of the container had been interchanged. To cut a long story short, I ended up making Chana Dal for lunch adding whatever spices and condiments I could lay my hands on and it tasted divine!
Ingredients :
- 125 gms Chana Dal/Split Chickpeas
- 2 tomatoes
- 1 large onion
- 3 cloves of garlic
- 1 inch piece of ginger
- 1 sprig curry leaves
- A large pinch of Haldi/ Turmeric powder
- 1/2 tsp Chilly powder
- 2 green chillies
- Coriander leaves
- Juice of half a lemon
- 2 tbsps Ghee/clarified butter
- 1 tsp Jeera/Cumin seeds
- 1/4 tsp Asafoetida
- Salt
Method :
Wash and pressure cook the Chana Dal. Once the pressure is released, churn it just once, so that the Dal doesn’t turn mushy. Chop onions, tomatoes, green chillies and coriander leaves fine. Grate the ginger and garlic. Heat the Ghee in a pan. Drop in the jeera, and after it splutters add the curry leaves, Asafoetida, ginger, garlic, green chillies and chopped onions. Roast on a slow flame till translucent. Drop in the Haldi and chilly powder. Toss. Add the chopped tomatoes and salt. Roast till they turn mushy. Add the cooked Dal, and boil well. The consistency should neither be thick nor thin. Drizzle with Lemon juice and garnish with coriander leaves. Switch off. Cover and keep aside for about fifteen minutes to allow the flavours to infuse before serving. Serve with Rice or Roti.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
