Chana And Moong Chilka Dal (Bengal Gram And Broken Green Lentil Dal)

I am constantly amazed to see the number of lip-smacking dals in this country. They all look a little similar, but taste completely different. I had been much of a fan of dals till recently. But, I suppose, our food tastes evolve constantly over time. So it is with me. Since childhood, I have been used to rice for both the main meals. And the dals of North India are a little bland when had with rice. That’s why I always preferred the South Indian ‘kootans’ over the dals. But I have changed my food habits somewhat. So, I now have Indian flat breads for dinner instead of rice. And nothing pairs as well with these breads as the North Indian dals. Many of these dals are very simple to prepare – though there are some gourmet ones too. And most of them have charming histories. Without further ado, I am presenting the Bengal gram and split green gram (with skin) dal. I hope that you will also make and enjoy it as much as I do.

Chana & Moong Chilka Dal

1 cup broken green lentils (chilka moong, paasi parupu)
1/4 cup Bengal gram (chana dal, kadalai parupu)
1 onion, sliced
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1 tsp garlic paste
1/2″ piece of ginger, chopped fine
2 medium sized tomatoes, chopped
1/4 tsp turmeric powder (haldi, manjal podi)
1 tsp red chili powder
3-4 green chilis, chopped
Salt to taste
2 tbsp chopped coriander leaves, to garnish
Soak the green lentils and Bengal gram together for a couple of hours
Drain the lentils after 2 hours
Transfer to a saucepan and add 3 cups of water
Add turmeric powder and salt
Cook till the lentils are soft
Set aside
Heat a wok and add the cumin seeds
When they begin to splutter, add the green chilis, ginger and garlic paste
Sauté till the raw smell of the garlic evaporates, about a minute
Add the onion
Continue to sauté till the onion turns translucent
Add the tomatoes and continue to cook and chili powder
Cook till the tomatoes turn mushy
Add to the cooked lentils, cover and cook on low flame for a couple of minutes
Remove from flame and garnish with coriander leaves
Serve hot with Indian flat breads or steamed red/brown rice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s