This simple but very delicious dal curry made with split bengal gram is a very famous dish in kokan. The dal is fried in spices and then coconut milk is added after dal has cooked completely. Egg is added just a minute before taking is off the flame maybe just to give that extra protein punch ;) (NB: eating healthy foods like this is way better than those overrated protein shakes and diet supplements). This dal is paired with hot chili chutney and roasted papad and served with either cooked rice or chawal ki roti. Broiled fish makes a perfect side dish with this meal.
I know that every household has their own version of dal preparation but the basic technique remains the same. So, here I am presenting most common recipe that most of my relatives follow.
Chana Dal Recipe:
Ingredients:
- 1 Cup Split Bengal Gram (Chana Dal)
- 1 Large Onion
- 1/2 Teaspoon Ginger Garlic Paste
- 1/2 Teaspoon Cumin Seeds
- 1 Green Chili
- 2 Cloves of Garlic
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chili Powder
- 1/2 Teaspoon Fennel Seeds Powder
- Salt as per taste
- 1 Tablespoon Cooking Oil
- 1 Cup Coconut Milk
- 1 and 1/2 Cups Water
- 1 Egg
Method:
- Wash and soak chana dal for about half an hour.
- Soak cumin seeds in little water and then make paste of these soaked seeds, green chili and garlic cloves using very little water.
- Finely slice the onion and fry in oil. When onion turn translucent add ginger garlic paste and cumin paste. Saute well then add turmeric powder, red chili powder and fennel seeds powder and mix well.
- Discard all the water from the dal and add it to above prepared masala, add one and half cups water and let the dal cook covered till its tender and all the water has dried up. (you can use pressure cooker to cook dal).
- Now add coconut milk and bring it to a boil and then let it simmer. Beat egg in a small bowl and pour in the dal while its simmering and stir it carefully.
- Remove from the burner and serve warm with hot chili chutney.
Note: You can skip egg for vegetarian version.
Adjust spices as per your choice. I like it mildly spiced but you can go for spicier dal curry.
Some people prefer ghee instead of oil so its up to you what type of fat you want to use.
