The combination of both chana dal and split moong dal makes for an interesting recipe to be relished with chapatti or paratha. It is prepared dry and goes very well with the latter. The consistency can be adjusted to be had with rice. Full of proteins, they need to be included in our daily diet.
This is my version of this delicious and nutritious dal recipe where I gave a tempering of cumin seeds and asafoetida. I added ginger-garlic paste, tomato paste and a whole lot of aromatic spices and finished off with a tsp. of ghee for some added flavour and richness to the dish.
- 1/2 cup chana dal, soaked for 30 minutes
- 1/2 cup moong dal, soaked for 30 minutes
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- salt to taste
- 1 tsp. tomato paste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. pepper powder
- 1 tbsp. roasted coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1-2 green chilies, slit (opt)
- 1 tsp. ghee (clarified butter)
- coriander leaves to garnish
Boil the dals in 2 cups water for 3-4 whistles. Mash it lightly and keep aside. Heat oil in a pan and temper with cumin seeds. After it stops sizzling add the asafoetida, followed by the onions.
Saute till light brown in colour. Now add the ginger-garlic paste, tomato paste and all the powdered spices mixed with a little water. Saute till the oil separates from the sides of the pan.
Add the boiled dal and the slit green chilies. Simmer on low flame for 3-4 minutes. Adjust water according to the consistency required. When done, add the ghee and mix well. Serve hot, garnished with coriander leaves.