My Yummy Lunch

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Today, I have the very humble but versatile chana dal, but just the way I like it. It’s pressure-cooked until there is very little water remaining. Then salt and chilli powder (I recommend lots of it, 7-8 spoons or so) is added and it’s cooked over slow flame some more. A tadka of mustard seeds or jeera completes the dish.

I love the way it sets like a savory pudding when it cools down a little and I can scoop up spoons of soft, spicy, pulses.

For variation, roasted garlic goes very well with most dals, especially moong. And the tadka could be in ghee, which makes everything a few notches tastier.

I strongly recommend biting into a nice, pungent green chilly rubbed with a little salt.

Oof! Lunch time already!

Comments

doubtinggaurav said…
Seven spoons of chilli power.

Oh dear !

Keep a fire extinguisher nearby :-)
1:02 PM
Mukta Raut said…
hey gaurav...

:-D

the taste is worth it tho!
5:41 PM
Anonymous said…
so much chilli powder sweetie, muhh kya, bahot kuch jalegaa :)

-pk
8:03 PM
± said…
why do i always come read your posts when i am hungry... and not to mention your vivid descriptions that make the steam rising out almost visible...
8:48 PM
Anonymous said…
"www.nytimes.com" & "www.salon.com" :-)

-RS

PS: Long time lurker and big fan.
10:10 PM
Mukta Raut said…
hello pk...

trust you to come up with something like that. By the way, send pics na...

hi harjee,

hmm..i wonder why...

Hi RS,

:-) Well, I am a superficial person. And welcome, by the way.
:-D
11:42 AM
Anonymous said…
Brings back old memories of Raajma Chaawal at South Campus, Delhi Univ...

Tough on the stomach, but great for the soul!

Jay Sun

(http://moirealitybites.blogspot.com/)
4:50 PM
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