Channa dal has a low glycemic index and we all know foods with low glycemic index is good for us. It is basically split and polished garbanzo beans.
It is used widely in the south indian cuisine for vadai, adai, cootus, spice powders and thogayals. I make dal with this, which is some time a nice change from the usual moong or toor dal.
This is a basic recipe and you can always add or take out any ingredient you want too. I served it with chapathis and rice and we all enjoyed it.
Get Ready ; (serves 2)
- 1/3 cup channa dal
- 2/3 cup water + plus more
- 1 small onion chopped
- 1 green chilli slit
- 1 tsp chopped ginger
- 1 clove garlic chopped ( optional)
- 1 tsp garam masala
- 1/2 tsp tamarind concentrate
- 1 tbsp grated coconut
- salt to taste
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- chopped cilantro
- 1/2 tsp sugar ( optional)
- Wash and soak the channa dal for 20 mins.
- Heat oil ina pressure cooker.
- Once hot add the mustard seed, cumin and let them pop.
- Add the garlic and fry till golden.
- add the onions, green chillies, ginger and saute till the onions are golden.
- Add the dal, 2/3 cup water, tamarind paste, coconut, salt to taste and mix well.
- Pressure cook for 3 whistle, simmer for 5 mins and turn the heat off
- Release the pressure. If the dal is a little runny, let it boil till thickened to desired consistency.
- Add 1/2 tsp sugar, cilantro.
Serve hot with rice, rotis, chapthis or parathas.
Simple satisfying meal on a busy weekday is ready!