Chataka Dal Spicy Maharashtrian Toor Dal
User Reviews
5
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Cook Time
1 hr 35 mins
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Total Time
1 hr 35 mins
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Servings
4
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Calories
127 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Chataka Dal Spicy Maharashtrian Toor Dal
Description
Chataka Dal Spicy Maharashtrian Toor Dal features split pigeon peas slowly cooked with turmeric, chopped tomato, cilantro, and salt until tender. This dal provides protein and a creamy texture. The distinctive character comes from the tempering: mustard seeds, cumin seeds, asafoetida, fresh curry leaves, finely chopped garlic, and a combination of Kashmiri chili powder and cayenne pepper. The tempering is prepared in hot oil and poured over the cooked dal, infusing it with pungent and spicy notes.
The resulting dish balances smooth yellow lentils with bright herbal flavors from cilantro and curry leaves, and a warm, moderate heat from the chili powders. It is often served alongside Indian sides like poriyal (vegetable stir-fries), crispy potatoes, or eggplant preparations. Flatbreads such as sorghum bhakri complement the dal, making it a gluten-free, soy-free, and nut-free meal option.
Heat levels can be adjusted by varying the amount of cayenne and chili powder used. If avoiding garlic, omit it and increase asafoetida slightly along with fenugreek leaves for a similar aromatic effect.
Ingredients
- 3/4 cup toor dal You can also use chana dal (split skinned brown chickpeas) or Moong dal (split mung beans, split pigeon peas
- 1 tomato chopped small
- 1/4 cup cilantro chopped
- 1/4 teaspoon Turmeric
- 1/2 teaspoon salt
- 4 cups water
For the tadka/tempering:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon asafoetida (hing)
- 12 curry leaves fresh or frozen or dried
- 6 to 8 cloves garlic finely chopped
- 1 teaspoon kashmiri chili powder or use paprika
- 1 teaspoon cayenne pepper or use 1/2 tsp cayenne and 1/2 tsp paprika
- lemon juice for garnish
- cilantro for garnish
Instructions
- Cook the split peas or lentils: wash the lentils/dal and soak in hot water for 10 minutes then drain and add to a sauce pan. Add the rest of the ingredients and mix. Cook over medium heat, partially covered. Depending on the dal it will take anywhere between 35 to 55 minutes.
- If using chana dal, use a pressure cooker and pressure cook 18-20 minutes. It might take up to 2 hours in a saucepan if the dal is too old.
- To pressure cook the dal, use only 2 cups of water and add the rest of the ingredients with the washed and drained dal to an instant pot or pressure cooker and pressure cook for 10 minutes for the split pigeon pea / toor dar, 6 minutes for moong dal and 18 minutes for chana dal. Let the pressure release naturally for 10 mins then quick release, then open the lid.
- Make the tempering. Add oil to a skillet over medium high heat. Once the oil is hot, you can check the oil by putting 1 or 2 mustard seeds and see if they start to change colour immediately. If they don’t then let the oil get hot for another minute or 2. If they pop out immediately, the oil is a bit too hot, reduce heat a bit and continue.
- Add the mustard seeds to the hot oil and cook until either the mustard seeds pop or change color and lighten significantly. Then add the cumin seeds and mix well for a few seconds. Then reduce the heat to medium and add the curry leaves, asafoetida and mix in for another few seconds. Then add garlic carefully and mix in really well.
- If you’re using an electric stove, take pan off the stove because the electric stove takes longer to reduce the heat. Also add in 1 more teaspoon of oil if pan is overheated.
- As soon as the garlic is starting to turn golden, mix really well then add in the Kashmiri chili powder, cayenne and mix in. Take the pan off heat.
- Drop this tadka/tempering into the dal. I usually put the dal into a serving container before adding the tadka so that tempering can be swirled in and not mixed in completely.
- If your tempering doesn’t have enough oil then you can add in a few splashes of water to get all of the tempering and pour this hot tempering all over the cooked dal. Swirl it in.
- Garnish with lemon juice and cilantro and serve immediately, with flatbread, bhakri or rice. This Chataka dal goes incredibly well with rice.
Notes
- Reduce cayenne and Kashmiri chili powder to moderate the heat to your preference.
- Serve this dal with sides like poriyal, jackfruit bhaji, crispy potatoes, or eggplant dishes.
- Pair with sorghum bhakri flatbread for a gluten-free, soy-free, and nut-free meal.
- If avoiding garlic, omit it and add extra asafoetida plus dried fenugreek leaves for flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 337mg | 14% |
| Potassium | 117mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 66mg | 73% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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