CHANA DAL MASALA

                                      CHANA DAL MASALA

                           (Serves 2)

This is a one great dish, packed with lots of protein and goodies from vegetables. Chana dal cooked with onions and bell peppers and with touch of masala. Dal keeps you fuller for longer time. Makes great protein diet recipe for weight loss.  

INGREDIENTS:

·      ½ cup Chana Dal, soak in water for 2 hours

·      1 ½ T Oil

·      2 Whole Dry Kashmiri Red Chilies

·      1/3 tsp. Mustard Seeds

·      4-6 Curry leaves

·      2 Pinch Asafoetida

·      1 cup White Sweet Onion, chopped

·      2 Green Chilies or as per taste, chopped

·      1 cup Capsicum/Bell Peppers (Red, Yellow, Green, Orange), chopped

·      1/8 tsp. Red Chili Flakes

·      ½ tsp. Salt

·      ½ tsp. Sugar

·      1/8 tsp. Kashmiri Red Chili Powder

·      1 tsp. Lemon Juice

·      1/8 tsp. Garam masala

·      2 T Coriander Leaves, chopped, divide in two portions

·      2 small Lemon Wedges, squeeze on finished dish

MIXED BELL PEPPER STRIPS FOR GARNISHING:

·      Cut long piece of all bell peppers (2”by 4”) and remove pulpy part from inside of bell peppers to make it thin then cut lengthwise to make very thin strips of mixed bell peppers and deep it in cold water with few ice cubes. Ice-cold water makes thin bell pepper strips curly and stiff. Use for garnishing.

LET’S COOK:

Wash chana dal couple of time and soak in enough water for 2 hours.

Boil chana dal with enough water on high heat with lid covered.

Once water starts to boil remove lid and reduce heat to medium high and continue cooking dal for total of 8 to 10 minutes only or until when you press dal hard between index finger and thumb it should mash. Lower the heat and cook for 2 to 3 minutes, pot uncovered.

Personally I do not recommend to pressure cook dal, because once dal gets overcooked and turns mousy then you won’t enjoy chana dal masala.

Heat oil in a non-stick pan on medium high heat.

Add whole dry Kashmiri red chilies and mustard seeds and allow mustard seeds to pop.

Add curry leaves and asafoetida and allow curry leaves to sizzle for few seconds.

Add chopped onion and cook till half way cooked, about 3-4 minute.

Add chopped green chilies, chopped mixed bell peppers and red chili flakes and cook on medium high heat until veggies cooked.

Allow water to burn from all veggies and total volume of veggies shrinks tremendously.

Add salt, sugar and Kashmiri red chili powder and mix well.

Drain chana dal and add into vegetables.

Mix well and cover the lid and let it cook for 1-2 minutes on medium low heat, stirring once in a while.

Add garam masala and half portion of coriander leaves and mix and cook for 1 minute.

Transfer in a serving dish and garnish with remaining half portion of coriander leaves.

Garnish with thin strips of mixed bell peppers.

Squeeze lemon juice on top before serving.

Serve hot it tastes delicious.

Enjoy...

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