DALS… Can’t have enough of them! Must-Try recipes from Across India
India is one of the few countries that is blessed with variety in almost every aspect, food being the most obvious one. The unquestionable love and celebration of good food has been bringing people together for many years, and when we think of good food, one of our most loved preparations comes to mind – the quintessential Dal.
From Dal Makhani to Panchratna Dal, it is the undying love for this flavoursome and versatile staple that most Indian households include in our daily diet. And each region in the country has its own favourite way of preparing them.
Chana Dal (Yellow Split Peas)
Split skinned chickpeas are known as Chana Dal in Indian language. The yellow split lentil is a part of popular cuisine in North India, majorly cultivated in India and high in protein and nutrients.
Ingredients:
- 1 cup Yellow Split Peas
- ¼ teaspoon Turmeric powder
- 2 medium tomatoes- chopped
- ½ cup onions-chopped
- 1 inch ginger- finely chopped
- 2-3 cloves of garlic- finely chopped
- 1 teaspoon cumin seeds
- ½ tsp red chilli powder, ¼ tsp turmeric powder, 1tsp coriander powder, 1 pinch asafoetida (hing)
- 2 tbsp Ghee (clarified butter) or Oil
- Salt as per taste
Instructions:
- Rinse 1 cup dal and Soak in cold water for an hour or in hot water for 30mins.
- Take the drained lentils, add turmeric and cook in fresh water either in a pressure cooker/covered pot
- In a pan heat the oil/ghee. Add the cumin first and then add garlic and ginger. Fry till brown. Now add onions and fry followed by tomatoes. Add salt and all the dry powders. Saute till the tomatoes are cooked and then add the dal along with its stock.
- Let it simmer for 5mins till you get medium consistency (Should be neither thick nor thin/add hot water if required)
Garnish with chopped coriander leaves and serve with Basmati Rice or Rotis.
