I had just gotten home from Home Depot when my husband Tejas called saying he was coming home. He’s had a cold for days and decided he was just not ready to go back to work. Poor thing. He was starving and requested I make dal.
So here is the simplest yummiest channa dal.
2 teaspoons oil
1 medium onion or red onion sliced
2 garlic cloves chopped
3 ginger slices
1 teaspoon tumeric
2 cups channa dal
2 small tomatoes chopped
1/2 teaspoon chili powder
1 teaspoon oil
1 teaspoon jeera (cumin)
1/3 cup cilantro chopped
- Heat first 2 teaspoons of oil in a pressure cooker.
- Add onions and saute over high heat stirring constantly for a couple of minutes.
- Add garlic and ginger and keep stirring until everything is lightly cooked.
- Add tumeric and stir.
- Add dal and water up to about a third of the pressure cooker.
- Close the pressure cooker and heat on high until the first whistle, then lower the heat to medium and cook for about 14 minutes.
- Add tomatoes (you can also add tomatoes before pressure cookering), chili powder, and salt.
- Heat the other teaspoon of oil in a tadka pan or other small pan and add the jeera until it gets toasty and fragrant.
- Add jeera and cilantro to dal and cook until it the consistency you like and the flavors meld.
A couple of notes about this recipe:
- Adding oil in the pressure cooker keeps the water and dal foam from spewing all over.
- Since the ginger is in big pieces, you can take them out before serving if you’d like. I ate them though just in case it might help me to not get Tejas’s cold!