Chataka Dal is a spicy flavorful Dal from the Indian state of Maharashtra. It’s constructed from yellow break up 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 explicit delicacies have a particular place in my coronary heart! Easy dals, bhaji like my jackfruit brown chickpea bhaji, saoji , kohlapuri, and Zunka are already on the weblog! You could find misal pav and anti dal  in my cookbook.
This Chataka dal is one other dish I like – it’s a easy dal with few components however belief me, it’s removed from easy in style. It’s fiery with the added chili powder tempering. As at all times, you may alter the spice degree to your desire.
To serve, I serve with flatbread or rice. This dish goes extremely properly with rice however you possibly can additionally serve this with cauliflower rice.
Dals are soul meals with many variations from numerous states and areas in India.
There are a number of kinds of Dals and legumes utilized in Indian delicacies. You possibly can see a listing with pictures here.
This Chataka dal is fast and scrumptious. Historically it used 1-2 tablespoon of the Indian chili powder, however that’s going to be plenty of warmth for many . So I take advantage of much less. You should utilize whichever lentils or break up peas you’ve got for this recipe. Simply prepare dinner them lengthy sufficient till tender after which add the tempering/Tadka.
Extra daal recipes:
Chataka Dal Spicy Maharashtrian Toor Dal
Chataka Dal is a spicy flavorful Dal from the Indian state of Maharashtra. It’s constructed from yellow break up pigeon peas simmered together with tomatoes, then seasoned with a spicy chili tempering. Gluten-free, soy free and nut free.
Servings: 4
Energy: 127kcal
Components
- 3/4 cup (126 g) toor dal (break up pigeon peas) You can too use chana dal (break up skinned brown chickpeas) or Moong dal (break up 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 contemporary 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
Directions
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Cook dinner the break up peas or lentils: wash the lentils/dal and soak in scorching water for 10 minutes then drain and add to a sauce pan. Add the remainder of the components and blend. Cook dinner over medium warmth, partially coated. Relying on the dal it’s going to take wherever between 35 to 55 minutes.
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If utilizing chana dal, use a stress cooker and stress prepare dinner 18-20 minutes. It’d take as much as 2 hours in a saucepan if the dal is just too outdated.
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To stress prepare dinner the dal, use solely 2 cups of water and add the remainder of the components with the washed and drained dal to an on the spot pot or stress cooker and stress prepare dinner for 10 minutes for the break up pigeon pea / toor dar, 6 minutes for moong dal and 18 minutes for chana dal. Let the stress launch naturally for 10 minutes then fast launch, then open the lid.
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Make the tempering. Add oil to a skillet over medium excessive warmth. As soon as the oil is scorching, you may test the oil by placing 1 or 2 mustard seeds and see in the event that they begin to change color instantly. In the event that they don’t then let the oil get scorching for one more minute or 2. In the event that they come out instantly, the oil is a bit too scorching, scale back warmth a bit and proceed.
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Add the mustard seeds to the recent oil and prepare dinner till both the mustard seeds pop or change shade and lighten considerably. Then add the cumin seeds and blend properly for a couple of seconds. Then scale back the warmth to medium and add the curry leaves, asafoetida and blend in for one more few seconds. Then add garlic fastidiously and blend in rather well.
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When you’re utilizing an electrical range, take pan off the range as a result of the electrical range takes longer to cut back the warmth. Additionally add in 1 extra teaspoon of oil if pan is overheated.
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As quickly as the garlic is beginning to flip golden, combine rather well then add within the Kashmiri chili powder, cayenne and blend in. Take the pan off warmth.
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Drop this tadka/tempering into the dal. I normally put the dal right into a serving container earlier than including the tadka in order that tempering may be swirled in and never combined in fully.
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In case your tempering doesn’t have sufficient oil then you may add in a couple of splashes of water to get the entire tempering and pour this scorching tempering all around the cooked dal. Swirl it in.
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Garnish with lemon juice and cilantro and serve instantly, with flatbread or rice. This Chataka dal goes extremely properly with rice.
Notes
- It’s a spicy dal, to cut back the warmth you may scale back the cayenne and the Kashmiri chili powder.
- Serve with sides like poriyal,  jackfruit bhaji , crispy potatoes or some eggplant and potatoes.
- this dal is gluten free, soy free and nut free.
- No Garlic: omit the garlic and add a pinch extra asafetida and 1/2 teaspoons dried fenugreek leavesÂ
Diet
Diet Information
Chataka Dal Spicy Maharashtrian Toor Dal
Quantity Per Serving
Energy 127
Energy from Fats 27
% Every day Worth*
Fats 3g5%
Saturated Fats 0.2g1%
Sodium 337mg15%
Potassium 117mg3%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 2g2%
Protein 7g14%
Vitamin A 589IU12%
Vitamin C 66mg80%
Calcium 52mg5%
Iron 1mg6%
* % Every day Values are based mostly on a 2000 calorie weight loss plan.
Components:
- this dal is made with break up pigeon peas. You can too use chana dal
- 1 tomato, chopped small
- For the tadka/tempering we warmth oil and add mustard seeds, cumin seeds, asafoetida, and curry leaves
- garlic, finely chopped
- floor spices: turmeric and chili powder, cayenne
- chopped cilantro and lemon juice
Ideas:
- It’s a spicy dal, to cut back the warmth you may scale back the cayenne and the Kashmiri chili powder.
- Its gluten free, soy free and nut free.
Tips on how to make Chataka Dal:
Cook dinner the break up peas or lentils: wash the lentils/dal and soak in scorching water for 10 minutes then drain and add to a sauce pan. Add the remainder of the components and blend, prepare dinner over medium warmth, partially coated.
Relying on the dal it’s going to take wherever between 35 to 55 minutes.
To stress prepare dinner the dal, use solely 2 cups of water and add the remainder of the components with the washed and drained dal to an on the spot pot or stress cooker and stress prepare dinner for 10 minutes for the break up pigeon pea / toor dar, 6 minutes for moong dal and 18 minutes for chana dal. Let the stress launch naturally then open the lid.
Make the tempering. Add oil to a skillet over medium-high warmth. As soon as the oil is scorching, you may test the oil by placing 1 or 2 mustard seeds and see in the event that they begin to change shade instantly.
Then add the mustard seeds to the recent oil and prepare dinner till both the mustard seeds pop or change shade and lighten considerably. Then add the cumin seeds and blend properly for a couple of seconds.
Then scale back the warmth to medium and add the curry leaves, asafoetida, and blend in for one more few seconds. Then add garlic fastidiously and blend in rather well.
When you’re utilizing an electrical range, take the pan off the range as a result of the electrical range takes longer to cut back the warmth and can are likely to burn the garlic. Additionally, add in 1 extra teaspoon of oil if the pan is overheated. As quickly because the garlic is beginning to flip golden, combine 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 earlier than including the tadka in order that the tempering  doesn’t fully combine in.
In case your tadka doesn’t have sufficient oil then you may add in a couple of splashes of water to get the entire tempering and pour this scorching tempering all around the cooked dal.
Tips on how to serve Chataka Dal
Garnish with lemon juice and cilantro and serve scorching with roti, flatbread or rice. It goes  properly with rice.
Chataka Dal is a spicy dal. To scale back the warmth of this dish, you may scale back the cayenne and the Kashmiri chili powder.
Conventional recipe would wish so as to add 1 tablespoon of the chili powder, however that’s doing to be plenty of warmth. So I take advantage of much less. On the facet you may serve some poriyal,  jackfruit bhaji , Zunka, crispy potatoes or some eggplant and potatoes. It’s gluten free, soy free and nut free.
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