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!
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
Oh dear !
Keep a fire extinguisher nearby :-)
:-D
the taste is worth it tho!
-pk
-RS
PS: Long time lurker and big fan.
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
Tough on the stomach, but great for the soul!
Jay Sun
(http://moirealitybites.blogspot.com/)