Thecha dal, an Indian red lentil dal that you realize and love with a spicy, nutty, umami-packed addition! Blistered chilies garlic are pounded with peanuts to make a chili chutney, and swirled to the lentil soup to make a flavorful dal!
Table of Contents
Thecha is a green chili condiment often served alongside many Indian dishes. This green chili chutney from the Indian state of Maharashtra is the popular side with flatbreads like Bhakri( millet or sorghum flatbread). It’s a spicy, nutty mixture of green chilies, garlic, and peanuts, frivolously blistered after which ground up with a mortar and pestle right into a coarse mixture.
You can too serve it as a side, like a chutney, or add to sandwiches or to your Indian spread.
On this Lentil dal, Thecha, the roasted green chili, garlic, peanut condiment gets swirled into this dal for a fancy flavor and comforting meal!
Use whichever lentils of alternative and make double protein of Thecha to make use of later in sandwiches or on garlic bread!
Why You’ll Love Thecha Dal
- cozy Indian dal with flavorful garlic-chili-peanut topping
- easy, 30 minute meal
- naturally soy-free and gluten-free
More Vegan Dal Recipes
Recipe Card
Save This Recipe in Your Inbox
Share your email and we are going to send this recipe! Plus, enjoy all the brand new recipes as they post!
By submitting this type, you consent to receive emails from Vegan Richa.
Print Recipe
Thecha Dal- Lentil Dal with Blistered Chilies and Garlic
Thecha dal, an Indian red lentil dal that you realize and love with a spicy, nutty, umami-packed addition! Blistered chilies garlic are pounded with peanuts to make a chili chutney, and swirled to the lentil soup to make a flavorful dal!
Servings: 4
Calories: 248kcal
Ingredients
For the dal:
- 1 cup (180 g) split red lentils washed and drained, or other lentils equivalent to moong dal lentils, toor dal
- 3 cups (709.76 ml) water or broth
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne or paprika
- ½ to 1 teaspoon garam masala
- ½ teaspoon salt
Optional dal additions:
- 1 tomato chopped
- 2 to three tablespoons chopped cilantro
- ½ cup (118.29 ml) coconut milk
For the thecha:
- 1 teaspoon oil
- 6-7 Serrano chilies or Indian long chilies or other green chilies of alternative
- 4 to five cloves of garlic
- ½ teaspoon cumin seeds
- 2 tablespoons unroasted or roasted unsalted peanuts
- generous pinch of salt
Instructions
Make the dal.
-
Add the drained lentils and the remaining of the dal ingredients in a saucepan over medium heat. Partially cover and cook until the lentils are cooked to your preference. 13-17 minutes. Taste and adjust the salt and flavor. Add ½ cup of water or coconut milk, if needed for preferred consistency, and blend in. You can too add the chopped tomato and cilantro at this point and blend them in.
Make the thecha while the dal cooks.
-
Heat a skillet over medium heat. Add the oil. Once the oil is hot increase the warmth to medium-high and add the green chilies. Cook until the green chilies are barely brown and blistered. Add the garlic and toss for just a few seconds then add the cumin seeds, toss those for just a few seconds and add the peanuts. Add a generous pinch of salt and blend very well and switch off the warmth.
-
Keep stirring for the following few seconds to cook the garlic and peanuts within the remnant pan heat, until they get golden.
-
Once the mixture has barely cooled down, transfer it to a mortar and pestle after which press and blend to interrupt down all of the peanuts until you achieve a rough mixture. You can too use a small food processor and process it until you achieve a rough mixture.
Serve the thecha dal.
-
When the dal is prepared, switch off the warmth, then top the dal with spoonfuls of thecha and just swirl the thecha into the dal but don’t mix in entirely. Garnish with some cilantro and lemon juice and serve with rice, flatbread, or roti.
Notes
For peanut-free, use cashews, For nut-free, use sunflower seeds as an alternative of peanuts.
Saucepan Cooking time for other lentils. Moong dal lentils will need 22-26 minutes. Toor dal, half-hour or longer. Brown lentils 40 minutes or longer.
Easy pot cooking time: split red lentils, 3 mins , Moong dal lentils 6 minutes, toor dal, 10 minutes. Let pressure release naturally for 10 mins then quick release
Nutrition
Nutrition Facts
Thecha Dal- Lentil Dal with Blistered Chilies and Garlic
Amount Per Serving
Calories 248
Calories from Fat 63
% Every day Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 327mg14%
Potassium 600mg17%
Carbohydrates 33g11%
Fiber 15g63%
Sugar 2g2%
Protein 14g28%
Vitamin A 427IU9%
Vitamin C 11mg13%
Calcium 47mg5%
Iron 4mg22%
* Percent Every day Values are based on a 2000 calorie weight loss program.
Ingredients and Substitutions
- red lentils – The bottom for this easy dal.
- water – To cook the lentils. You should utilize broth for much more flavor.
- ground spices – Turmeric, cayenne or paprika, garam masala, and salt season the dal.
- optional additions – You’ll be able to add a chopped tomato, some cilantro, and a few coconut milk to the dal, if you happen to want.
- thecha – Blistered green chilis and toasted garlic, cumin, and peanuts with just a little little bit of salt make the topping for the dal. You should utilize Serranos or Indian green chilis or other green chilis of alternative.
- garnishes – Cilantro and lemon juice finish the dish.
Suggestions
- When making the thecha, be sure that you simply cook the chilis properly. The skin should start turning brown and be blistering before you add the garlic and other thecha ingredients.
- You should utilize a mortar and pestle or a food processor to interrupt down the thecha right into a coarse mixture, not a paste.
- Don’t mix the thecha into the dal completely. A part of the enjoyment of this dish is the feel and flavor contrast.
Find out how to Make Thecha Dal
First, make the dal.
Add the drained lentils and the remaining of the dal ingredients in a saucepan over medium heat. Partially cover and cook until the lentils are cooked to your preference. 13-17 minutes. Taste and adjust the salt and flavor.
Add ½ cup of water, if needed, and blend in. You can too add the chopped tomato and cilantro at this point and blend them in.
Make the thecha while the dal cooks.
Heat a skillet over medium heat. Add the oil. Once the oil is hot increase the warmth to medium-high and add the green chilies.
Cook until the green chilies are barely brown and blistered.
Add the garlic and toss for just a few seconds then add the cumin seeds, toss those for just a few seconds and add the peanuts. Add a generous pinch of salt and blend very well and switch off the warmth.
Keep stirring for the following few seconds to cook the garlic and peanuts until they get golden.
Once the mixture has barely cooled down, transfer it to a mortar and pestle after which press and blend to interrupt down all of the peanuts until you achieve a rough mixture. You can too use a small food processor and process it until you achieve a rough mixture.
When the dal is prepared, switch off the warmth, then top the dal with spoonfuls of thecha and just swirl the thecha into the dal but don’t mix in entirely.
Garnish with some cilantro and lemon juice and serve with rice, flatbread, or roti.
Incessantly Asked Questions
Thecha is an Indian green chili condiment. It’s a spicy, nutty mixture of blistered green chilies, toasted garlic, and toasted peanuts ground with a mortar and pestle right into a coarse mixture.
Thecha dal is of course soy-free and gluten-free. It does contain nuts. To make it without peanuts, use sunflower seeds as an alternative
