The third recipe for the #BlogchatterA2Z challenge for the letter is C- Chana Dal or Dal Tadka Recipe. It is a simple and spicy Punjabi dal with aromatic flavours. It is one of my favourite dals; fast to cook and smooth to eat with roti or jeera rice. North Indians cook most of the Dals,’ unlike South Indians who mainly cook tuvar dal. Channa dal is one of the dals frequently cooked by my mom as it was a family favourite. Dals are usually dry and the liberal tadka makes them smoother and easier to eat and digest.
Dhabe Wali Dal
Tadka Dal is available on most roadside Dhabas'(roadside eateries) and is thus also called ‘Dhabe wali dal.’ It is tastier at the dhabas as they give it two, temperings. Both dal fry and Dal tadka are two popular dal dishes on the menu of most Indian restaurants. The tempering with a generous amount of ghee and dried red chillies enhances the taste of the otherwise bland dal. When the tadka or tempering is drizzled above the hot dal the aroma and flavour tickle the nostrils and are mouthwatering.
Chana dal is nutritious and delectable. Apart from being used in soups, salads, curries, besan ka chilla, savouries with gram flour-like ajwain pakoras or Betel Leaf pakoras; it is also used to make sweets like besan ke laddoo. You can even make a pulao with chana dal.
Chana Dal or Dal Tadka Recipe
The Dal is not runny and should have a thick consistency. In India, we cook most of our dals and beans in a pressure cooker. This dal too I have used a pressure cooker as it cooks well and also saves time and fuel.
My mom taught me well at a very young age at that. It was one of my husband’s favourite dal and he always ended up having an extra helping whenever I cooked it. My sister-in-law and I used to take the thick boiled dal without tadka, add green chillies, squeeze half a lime in it and eat it just like a snack. It is tangy and yummy to taste.
Chana Dal or Dal Tadka Recipe
1 small cup chana dal
1 chopped onion
½ tsp coriander powder
1 tsp chilly powder
½ tsp turmeric powder/Haldi
1 tsp cumin seeds/jeera
salt as per taste
2 tbsp ghee or oil
4 cups of water for cooking the dal
Firstly, clean and wash the dal. Soak it for an hour.
Next, boil the dal with a little salt, turmeric powder, and water.
Now, cook in the pressure cooker for at least 6 whistles and then turn the flame to simmer.
Later, open the cooker and check the consistency of the dal. If it is watery then let it boil on an open flame till the water evaporates. Mash the dal with a round ladle or wooden masher. The dal has to be grainy and not mashed into a soup.
Next, take a small pan for the tempering. Add the ghee and once it is hot add the cumin seeds.
Then, add the finely chopped ginger, onions and sauté till they are nice and golden brown. Add a pinch of asafoetida.
Pour the dal into this tadka. Transfer the dal to a serving bowl.
Now, garnish the dal with some fresh coriander leaves
All dhabas have the dal ready and set aside. Just before serving, the second tadka is made.
The tempering enhances the flavour and taste of the cooked dal when the hot ghee with spices is poured over the dal. When the heated ghee comes in contact with the liquid dal, there is a big sizzling sound. The aroma of this tadka is what heightens the senses and makes one drool.
In the tempering pan, pour ghee and once it is hot add the cumin. After it crackles, add dry red chillies.
Finally, add the red chilli powder and coriander powder and switch off the flame.
Pour this second fiery tempering over the dal and watch it sizzle.
Serve this yellow Dhaba style dal with steamed rice, jeera rice or Rotis, onion wedges and papad. In South India, we just pour it over steamed rice and dig right in. If you want to increase the flavour then lavishly drizzle a tablespoon of raw ghee over the dal and then see the taste!
This Chana Dal or Dal Tadka Recipe was very easy, wasn’t it?
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