Chataka Dal is a spicy flavorful Dal from the Indian state of Maharashtra. It’s comprised of yellow split pigeon peas simmered together with tomatoes, then seasoned with a spicy chili tempering. Gluten-free, soy free and nut free.
I grew up in Maharashtra state and the dishes of this particular cuisine have a special place in my heart! Easy dals, bhaji like my jackfruit brown chickpea bhaji, saoji , kohlapuri, and Zunka are already on the blog! Yow will discover misal pav and Amti dal in my cookbook.
This Chataka dal is one other dish I like – it’s a straightforward dal with few ingredients but trust me, it’s removed from easy in taste. It’s fiery with the added chili powder tempering. As at all times, you may adjust the spice level to your preference.
To serve, I serve with flatbread or rice. This dish goes incredibly well with rice but you possibly can also serve this with cauliflower rice.
Dals are soul food with many variations from various states and regions in India.
There are several varieties of Dals and legumes utilized in Indian cuisine. You’ll be able to see a listing with pictures here.
This Chataka dal is quick and delicious. Traditionally it used 1-2 tablespoon of the Indian chili powder, but that’s going to be a whole lot of heat for many . So I take advantage of less. You need to use whichever lentils or split peas you may have for this recipe. Just cook them long enough until tender after which add the tempering/Tadka.
More daal recipes:
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Chataka Dal Spicy Maharashtrian Toor Dal
Chataka Dal is a spicy flavorful Dal from the Indian state of Maharashtra. It’s comprised of yellow split pigeon peas simmered together with tomatoes, then seasoned with a spicy chili tempering. Gluten-free, soy free and nut free.
Servings: 4
Calories: 127kcal
Ingredients
- 3/4 cup (126 g) toor dal (split pigeon peas) You too can use chana dal (split skinned brown chickpeas) or Moong dal (split mung beans)
- 1 tomato chopped small
- 1/4 cup chopped cilantro
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 4 cups (950 ml) water
For the tadka/tempering:
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon asafoetida (hing)
- 12 curry leaves fresh or frozen or dried
- 6 to eight cloves of garlic finely chopped
- 1 teaspoon Kashmiri chili powder or use paprika
- 1 teaspoon cayenne or use 1/2 teaspoon cayenne and 1/2 teaspoon paprika
- Lemon juice and cilantro for garnish
Instructions
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Cook the split peas or lentils: wash the lentils/dal and soak in hot water for 10 minutes then drain and add to a sauce pan. Add the remainder of the ingredients and blend. Cook over medium heat, partially covered. Depending on the dal it should take anywhere between 35 to 55 minutes.
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If using chana dal, use a pressure cooker and pressure cook 18-20 minutes. It’d take as much as 2 hours in a saucepan if the dal is simply too old.
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To pressure cook the dal, use only 2 cups of water and add the remainder of the ingredients with the washed and drained dal to an fast pot or pressure cooker and pressure cook for 10 minutes for the split pigeon pea / toor dar, 6 minutes for moong dal and 18 minutes for chana dal. Let the pressure release naturally for 10 mins then quick release, then open the lid.
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Make the tempering. Add oil to a skillet over medium high heat. Once the oil is hot, you may check the oil by putting 1 or 2 mustard seeds and see in the event that they start to vary color immediately. In the event that they don’t then let the oil get hot for one more minute or 2. In the event that they come out immediately, the oil is a bit too hot, reduce heat a bit and proceed.
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Add the mustard seeds to the new oil and cook until either the mustard seeds pop or change color and lighten significantly. Then add the cumin seeds and blend well for just a few seconds. Then reduce the warmth to medium and add the curry leaves, asafoetida and blend in for one more few seconds. Then add garlic rigorously and blend in rather well.
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In case you’re using an electrical stove, take pan off the stove because the electrical stove takes longer to cut back the warmth. Also add in 1 more teaspoon of oil if pan is overheated.
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As soon as the garlic is beginning to turn golden, mix rather well then add within the Kashmiri chili powder, cayenne and blend in. Take the pan off heat.
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Drop this tadka/tempering into the dal. I normally put the dal right into a serving container before adding the tadka in order that tempering will be swirled in and never mixed in completely.
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In case your tempering doesn’t have enough oil then you definately can add in just a few splashes of water to get the entire tempering and pour this hot tempering all around the cooked dal. Swirl it in.
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Garnish with lemon juice and cilantro and serve immediately, with flatbread, bhakri or rice. This Chataka dal goes incredibly well with rice.
Notes
- It’s a spicy dal, to cut back the warmth you may reduce the cayenne and the Kashmiri chili powder.
- Serve with sides like poriyal, jackfruit bhaji , crispy potatoes or some eggplant and potatoes.with sorghum bhakri flatbread
- this dal is gluten free, soy free and nut free.
- No Garlic: omit the garlic and add a pinch more asafetida and 1/2 teaspoons dried fenugreek leaves
Nutrition
Nutrition Facts
Chataka Dal Spicy Maharashtrian Toor Dal
Amount Per Serving
Calories 127
Calories from Fat 27
% Every day Value*
Fat 3g5%
Saturated Fat 0.2g1%
Sodium 337mg15%
Potassium 117mg3%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 2g2%
Protein 7g14%
Vitamin A 589IU12%
Vitamin C 66mg80%
Calcium 52mg5%
Iron 1mg6%
* Percent Every day Values are based on a 2000 calorie weight loss plan.
Ingredients:
- this dal is made with split pigeon peas. You too can use chana dal
- 1 tomato, chopped small
- For the tadka/tempering we heat oil and add mustard seeds, cumin seeds, asafoetida, and curry leaves
- garlic, finely chopped
- ground spices: turmeric and chili powder, cayenne
- chopped cilantro and lemon juice
Suggestions:
- It’s a spicy dal, to cut back the warmth you may reduce the cayenne and the Kashmiri chili powder.
- Its gluten free, soy free and nut free.
make Chataka Dal:
Cook the split peas or lentils: wash the lentils/dal and soak in hot water for 10 minutes then drain and add to a sauce pan. Add the remainder of the ingredients and blend, cook over medium heat, partially covered.
Depending on the dal it should take anywhere between 35 to 55 minutes.
To pressure cook the dal, use only 2 cups of water and add the remainder of the ingredients with the washed and drained dal to an fast pot or pressure cooker and pressure cook for 10 minutes for the split pigeon pea / toor dar, 6 minutes for moong dal and 18 minutes for chana dal. Let the pressure release naturally then open the lid.
Make the tempering. Add oil to a skillet over medium-high heat. Once the oil is hot, you may check the oil by putting 1 or 2 mustard seeds and see in the event that they start to vary color immediately.
Then add the mustard seeds to the new oil and cook until either the mustard seeds pop or change color and lighten significantly. Then add the cumin seeds and blend well for just a few seconds.
Then reduce the warmth to medium and add the curry leaves, asafoetida, and blend in for one more few seconds. Then add garlic rigorously and blend in rather well.
In case you’re using an electrical stove, take the pan off the stove because the electrical stove takes longer to cut back the warmth and can are inclined to burn the garlic. Also, add in 1 more teaspoon of oil if the pan is overheated. As soon because the garlic is beginning to turn golden, mix rather well then add within the Kashmiri chili powder, and cayenne and blend in. Take the pan off the warmth.
Drop this tadka/tempering into the dal. I normally put the dal right into a serving container before adding the tadka in order that the tempering doesn’t completely mix in.
In case your tadka doesn’t have enough oil then you definately can add in just a few splashes of water to get the entire tempering and pour this hot tempering all around the cooked dal.
serve Chataka Dal
Garnish with lemon juice and cilantro and serve hot with roti, flatbread or rice. It goes well with rice.
Chataka Dal is a spicy dal. To cut back the warmth of this dish, you may reduce the cayenne and the Kashmiri chili powder.
Traditional recipe would want so as to add 1 tablespoon of the chili powder, but that’s doing to be a whole lot of heat. So I take advantage of less. On the side you may serve some poriyal, jackfruit bhaji , Zunka, crispy potatoes or some eggplant and potatoes. It’s gluten free, soy free and nut free.
