Wednesday, June 27, 2007

A Tasty Maharashtrian side dish: Vaatli Dal

by Priyanka posted at 12:15 AM 0 comments

Vaatli dal

As i mentioned in a previous post- this was to be my entry for V of Indian veggies at the lovely Nupur's, but i soaked the dal a couple of hours too late. Vaatli dal and ambedal are cousins and the recipes differ slightly. Made from bengal gram/ chana dal, this dish is highly nutritious and a favorite of mine.

According to my aai, this dry dal preparation is usually served with some cool refreshing panha.

Serves 2

1 cup chana dal
2 tsp lemon juice
3 tbs coconut (shredded)
2 tbs coriander
salt and sugar to taste

To be ground into paste:
5-6 green chilies
1/2 inch piece of ginger

For tempering:
6-7 curry leaves
1 tsp mustard seeds
1/3 tsp turmeric
a pinch of asafoetida

1. Soak the chana dal atleast 5 hours prior to making the dish. Semi-crush the dal.

2. Separately grind the chilies and ginger into a fine paste. Add it to the crushed dal.

3. Heat oil in a cooking pan, add the mustard seeds and when they pop, add the turmeric, asafoetida and curry leaves.

4. Add the chana dal, mix and cook for 5-10 minutes while stirring once in a while. Add salt, sugar and lemon juice.

5. Serve hot garnished with coconut, and coriander.

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