Chan-Toor Dal (Channa & Toor)
Recipe type: Curries
A simple dish with a simple name – Dal (Daal, Dhal) yet packed with proteins and the thousands of ways it can be made! There is no right or wrong way and no bad way either. The amazing thing is that if you change one little ingredients or mix a few daals, you get this amazing new creation. Here is a wonderful combination of Channa Dal and Tur Daal in perfect harmony that’ll make you get up and sing with joy. The unbelievable flavor of the Panch Puran is just an icing on the cake – oops, did we say cake, we meant icing on the daal 🙂
- Toor Daal – 1 cup
- Channa Daal – ½ cup
- Green Chili – 2 or to taste, slit
- Tomato – 1 large, chopped
- Ginger – 1 tsp, minced
- Salt – to taste
- Water – 3.5 cups
- Oil – 1 tbsp
- Panch Puran – 2 tsp
- Asafoetida (hing) – ⅛th tsp
- Turmeric Powder (haldi) – ½ tsp
- Red Chili Powder – to taste
- Jaggery – 2 tsp
- Garam Masala – 2 tsp
- Lemon or Lime Juice – to taste
- A few curry leaves
- Cilantro – for garnish
- Wash, rinse and soak both Daals in water for one hour.
- Drain out the water and add to Pressure Cooker.
- Add Green Chili, Minced Ginger, Tomatoes, Salt and Turmeric.
- Mix well and close and allow it to whistle 1 time and ten turn off the flame. (Non-whistle type of Pressure Cooker, cook for 10 minutes)
- Allow the pressure to release naturally.
- In a separate saucepan, heat Oil.
- Once hot, add Panch Poron mix and allow it to sizzle and pop.
- Add a pinch of Asafoetida, immediately after that the curry leaves.
- Fry for just a few seconds, then pour hot mix into the dal.
- Into the Daal, add the Jaggery and Garam Masala. Cook on medium heat.
- Allow the Daal to cook for another 5 minutes. Adjust spices and flavors.
- Add a dash of Lemon or Lime Juice and mix well.
- At time of serving, garnish with Cilantro.