ODDLY ADDICTIVE. If you've been following my adventures, you know that I've been in India the last week and a half for my nephew's wedding. And you know from the photos that the food was absolutely off the charts. We had freshly made bhatura fried up in front of us, naan made in a tandoor transported to our home, curries from all parts of India, fresh achaar, India-Chinese food like you have never seen. And yet, the recipe that sticks in my mind is this dal. Odd? Yes, very. The family was invited to my cousin's home for lunch after all of the wedding celebrations and we were served this combination of Chana Dal and Urad Split with the skin (Urad Chilka). It was made perfectly - blended just so, and then eaten over plain basmati rice with a side of spiced mixed veggie cabbage - wow. No matter what I eat in India I come back to basic and delicious homemade foods. They just make me feel better - minus all the oil and ghee. Later this week, I'll give you a primer on Chana Dal. It looks like dried yellow split peas, but it's so much better for you. It's a split and skinned black chickpea and one of the lowest glycemic foods out there at 8 (even many vegetables rank at a GI of 14 or above). Meaning, it will not spike your blood sugar. And, note that this is a stovetop recipe. We'll start on the stove, and then I'll test and offer you Instant Pot and Slow Cooker versions later and in follow-up posts. Generally, keep in mind that it took me about an hour of simmering on the stove to get this dal to the right consistency. And, a huge congratulations to my cousins Alka and Vivek who did a beautiful job planning and executing Rohan & Sonal's wedding. I'll share some photos here soon! xoxo Anupy
Stovetop: Chana Dal with Split Urad
Makes 5 cups
1/2 cup Chana Dal, picked over and washed
1/2 cup Urad Dal Chilka, picked over and washed
7 cups water, divided
1 tablespoon vegetable oil
1 pinch hing, asafoetida
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 yellow or red onion, minced
2 cloves garlic, minced
1 (1-inch) piece ginger, grated or minced
4 Thai chiles or 1 serrano chile, stems removed and finely minced
1 medium tomato, pureed
2 teaspoons unsalted tomato paste
2 teaspoons garam masala
1 teaspoon red chile powder
2 teaspoons salt
1. In a large, roomy pot, add the chana and urad dals and 6 cups of water. Bring to a boil, turn the heat down and simmer partially covered for about 1 hour. Once cooked, turn the burner off, leave the dal on the same burner, and fully cover until you are ready to flavor with the tarka. Keep the extra 1 cup of water for the end in case you need it.
2. Heat a separate heavy and shallow pan over medium-high heat. Once hot, add the oil, hing, turmeric, and cumin. Cook about 40 seconds until the seeds turn reddish-brown. Stir.
3. Add the onion. Stir and cook until brown, about 2-3 minutes. Add the garlic, ginger, and fresh chiles. Stir and cook for 1 minute. Add the tomato and tomato puree. Stir. Cook another minute.
4. Add this mixture to the pot of cooked dal along with the garam masala, red chile, and salt. Turn the heat to medium-high and bring to a simmer. Cook about 2 minutes until all the ingredients pull together. If the dal looks too thick, use that extra cup of water 1/4 cup at a time to loosen it up. Heat through and serve with basmati rice.
[[ recipeID=recipe-8ltq7kx1m, title=Chana Dal with Split Urad ]]
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