Recipe - Channa Dal and Tomato

(Bengal gram cooked with Tomato)

Summary

Chana dal is low in fat and high in dietary fiber and a healthy source of carbohydrates for people with diabetes. Nutrition source is from wikipedia.

Chana dal can be eaten with Roti or Rice. Toor Dal can also be used as a variation for Channa Dal.

Ingredients for pressure cooking Dal:

Tomatoes - 2 -3 medium size (2 cups)
Channa Dal - 1 Cup
Green Chillies - 1 Serrano pepper or 3 small Indian chillies cut in strips (optional)
Chilly powder - 1 teaspoon (according to spice level)
Salt- 2 teaspoons (according to taste)
Turmeric - 1/2 - 1 teaspoon

Ingredients for Seasoning:

Ghee/Oil - 2 teaspoons
Cumin seeds - 1 teaspoon (for seasoning)
Mustard seeds - 1 teaspoon
Hing (Asafoetida )- 1/4 teaspoon)
Curry leaves - 1 stalk

Process:

Wash and cut tomatoes about an inch in size. Slice green chilli in circles or long slices.

Wash Dal and add 2.5 cups of water, cut tomatoes, salt, turmeric and green chillies. Pressure cook Dal up to 3 whistles.
The temperature should be medium high to high.

Seasoning:

Preheat with oil in a kadai (skillet). Add cumin seeds and mustard seeds for seasoning. After you see the ingredients crackling, add curry leaves and hing (Asafoetida ).


Add the seasoning to the Dal and cook it for 2-3 minutes. Garnish with cilantro.



Preparation time: 30 minutes.
# Servings 3 - 4