- I make this Dal for friends when Im back in my NYC kitchen. Its simple and quick and always a crowd pleaser.
- Serves 6-7 with flatbreads
- 250 gram Chana Dal (split pigeon pea) soaked in excess water overnight
- 2 teaspoons salt
- 1 teaspoon powdered turmeric
- 6 whole cloves of garlic peeled
- 1/4 teaspoon jaggery
- For the tempering/Tadka
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1.25 teaspoons coriander seeds
- 4-5 green chillies stalked removed split lengthwise
- For Garnish
- 1/2 cup crispy fried onions (homemade or store bought)
- 1 tablespoons crispy fried garlic (homemade or store bought)
- 1/2 teaspoon red chilli powder or cayenne pepper powdered
- Cook the yellow lentils, salt, turmeric, jaggery and garlic in a pressure cooker in 1 liter of water for 6-8 whistles. Or boil in a large covered pot with 1.5 liters of water on medium heat until partially cooked.
- Switch off flame and let sit 25-30 minutes. Remove lid of pressure cooker or cooking pot. Stir lentils and cook again over medium heat until thick and creamy- about the consistency of pancake batter. If lentils are undercooked and you require more water add some a cup and a time and cook until dal is velvet soft.
- Taste for salt.
- Place the hot lentils in a large serving platter. Spread about for an even top.
- Heat ghee or oil in a small skillet or tempering spoon on high heat. Add cumin, coriander seeds and cook 1 minute until golden and fragrant. Add green chillies and switch off flame. Allow chillies to cook in the oil's heat.
- Slowly pour all over lentils.
- Garnish with crispy onions and garlic and sprinkle with red chillie powder.
- Serve with flatbreads like rotis or parathas.
© 2022 All content copyright: Tara Deshpande