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!
7 comments:
Seven spoons of chilli power.
Oh dear !
Keep a fire extinguisher nearby :-)
hey gaurav...
:-D
the taste is worth it tho!
so much chilli powder sweetie, muhh kya, bahot kuch jalegaa :)
-pk
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...
"www.nytimes.com" & "www.salon.com" :-)
-RS
PS: Long time lurker and big fan.
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
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/)
Post a Comment