Channa dal is pretty much black chickpeas, de-hulled and split. Commonly used in South Indian and Punjabi Cuisine. 🙂 When you find your dal particularly creamy/extra tasty, it is definitely channa dal.
You might have seen yellow dahl on Indian menus/something that would sound like Dal Tadka. Two legumes (Split Yellow Mung and Channa dahl)- either by themselves or combination of them can be used. I used just channa dahl to this Yellow Dahl. This is way way tastier than split yellow mung by itself. Ask for Channa Dahl in Indian Groceries and you’ll be able to find one 🙂 Guess what, if you happen to live in Australia, Coles have started to stock up Indian lentils in ‘Indian Section’.
This is an authentic yellow Jain dahl recipe with lemony spin to it. No garlic/Onion. Yet, YUM 🙂
- Channa Dal-1/2 cup-Soaked overnight
- Turmeric-1 tsp
- Salt-to taste
- Cumin seeds-1 tsp
- Asafoetida-1 pinch
- Split Dry Red Chili-2
- Salt-to taste
- Rice bran oil-2 tsp
- Curry leaves-from 2 sprigs
- Tomato-1 (chopped fine)
- Lemon Juice-from 1 lemon
- To a pressure cooker/pan/slow cooker(overnight), add soaked channa dal,water (1.5 cups) and turmeric and cook until mushy (Do not add salt to it cos it increases the cooking time of dal). Mash well.
- In a small pan, add some oil, once it is hot, add cumin seeds, asafoetida and then add split red chili and curry leaves
- After 3-5 seconds, add tomatoes and saute for 2 minutes, then pour it over the cooked dal, add some salt, and add another 1/2 cup water, bring it to boil, remove off heat.
- Add lemon juice and serve with rice <3