Spicy Sindhi Dal
by Tarla Dalal
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Added to 13 cookbooks
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Chana dal has a somewhat rustic but very satiating texture, flavour and aroma compared to other dals, and if used properly, it can turn into a brilliant accompaniment, as in the case of this Spicy Sindhi Dal. Smartly flavoured with everyday ingredients like green chillies and onions, this dal gets its intense taste from a combination of readily available spice powders and a dash of lime juice as well. Serve hot with a bowl of steaming rice or phulkas.
- Combine the chana dal, salt, turmeric powder and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep non-stick pan, add the cumin seeds and green chillies and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the tomatoes, coriander-cumin seeds powder, chilli powder, garam masala and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it lightly with the back of the spoon.
- Add the cooked dal and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the lemon juice and coriander and mix well.
- Serve hot garnished with onion rings and a sprig of coriander.
Nutrient values per serving
|Vitamin A||232.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||12.1 mg|
|Folic Acid||38.1 mcg|
RECIPE SOURCE : Dals
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