TOMATO CHANA DAL GRAVY I THAKKALI KADALAI PARUPPU MASALA

Yum
Hi friends, hope you all enjoyed your diwali in fabulous way... We also enjoyed the diwali, with homemade sweets, special breakfast and lunch with my family and relatives... Had super fun and wore new cloths, and now am super duper lazy girl...:P Yes!! Yet I could not come to routine, feels so tired and lazyyy...


Coming to the recipe, which was I prepared for +Divya Pramil’s Virtual Birthday Party, but somehow I couldn't get chance to post the recipe till now... So I wanted to post the simple and delicious Tomato Chana Dal recipe here...


Category
Gravies/Kuzhambu
Regional
Indian
Preparation Time
15 Minutes (Apart from Soaking)
Cooking Time
20-30 Minutes
Servings
4

Source You Too Can Cook with my modification

INGREDIENTS
Chana dal/Bengal gram – ½ Cup (Soaked in water for 2 hours)
Oil – 1 Tbsp
Urad dal – 1 Tsp
Cumin seeds – 1 Tsp
Mustard seeds – 1 Tsp
Hing – ¼ Tsp
Dry red chillies – 2
Shallots – 1 Tbsp Chopped
Garlic – 9 Crushed
Curry leaves – Few
Coriander leaves – Few
Fresh Tomato Puree – 1/3 Cup  
Turmeric powder – ¼ Tsp
Sambhar powder – ½ - ¾ Tsp
Salt – To Taste
Water – 1 ½ - 2 Cups


METHOD
  • Heat oil in a pressure cooker bottom on flame and add oil into it, add urad dal, cumin and mustard seeds then add hing and red chillies wait it for sputter.
  • Add shallots, sauté it for a minute then add garlic and curry leaves and coriander leaves sauté it for 2 minutes.
  • Now add the tomato puree and sauté well until the raw smell goes off.
  • Add turmeric, sambhar powder and salt to it and sauté it for 3 minutes.
  • Now add soaked and drain chana dal and water and close the pressure cooker with its lid on high flame. Wait until the pressure oozes out through the nozzle of the lid, then place the whistle and wait for 4-5 whistles.

  • Switch off the flame and wait for some time to reduce the pressure and open the cooker and see whether the dal is cooked or not. If still it needs time to cook add half cup of water and keep it on low flame for 10-15 minutes and switch off the flame.
  • Mash it once and serve it hot with hot rice and potato fry.



NOTE
  • Shallots are optional, but the taste is unique.
  • You can make it using toor dal also; toor dal doesn't need to soak.


Very Delicious dal with hot rice... 




5 comments:

  1. wow dal looks yummy :) makes me drool would love to have it with white rice and ghee

    ReplyDelete
  2. wow wow mouth watering gravy :) looks so delicious and yumm !!

    ReplyDelete
  3. Very delicious and comforting gravy Viji.. Perfect with rice :-)

    ReplyDelete
  4. Wat a fingerlicking dal, can have it with some rice and papads.

    ReplyDelete

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