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!