Maharashtra cuisine has a special place in my heart and I love simple dals, bhaji, saoji, kohlapuri, and Zunka. Chataka dal is a simple dal with few ingredients but fiery with chili powder tempering. Serve with flatbread or rice.
- Toor Dal - Tomato - Mustard Seeds - Asafoetida - Kashmiri chili powder
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Wash lentils/dal and soak in hot water for 10 minutes, drain and add to sauce pan, add rest of ingredients, cook over medium heat, partially covered, and pressure cook. (Pressure cook depending on the dal used.)
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Add oil to a skillet over medium high heat and check the oil by putting mustard seeds in. If they don't pop out immediately, the oil is too hot, reduce heat a bit and continue. Add cumin seeds and mix well for a few seconds, then reduce the heat to medium and add curry leaves, asafoetida and mix in for another few seconds. If using an electric stove, add in 1 more teaspoon of oil if pan is overheated.
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Add garlic, Kashmiri chili powder, cayenne and mix in. Drop tadka/tempering into dal and swirl it in. If tempering doesn't have enough oil, add splashes of water to get all of the tempering.
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Garnish with lemon juice and cilantro and serve immediately, with flatbread, bhakri or rice. This Chataka dal goes incredibly well with rice.
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