Channadal Khatta is quite an easy dish to make with channdal obviously. Seema served this dal with Chusela, a typical Chattisgarh rice poori and she adviced to serve this dal with any sort of flat breads. Yes she wasnt wrong, this creamy and comforting dal works awesome as side dish for any fried or pan fried flatbreads. Though Channadal is the main ingredient for making this fingerlicking dish, yogurt plays an important role in this dish. Yes, the addition of yogurt makes this dish more creamy which gives this dish bit tanginess as well. Dont compromise the creamy texture with cream, i used greek yogurt in this dish, and trust me i literally slurped this dal. Give a try to this Ultimate dal and enjoy with some flatbreads.
Recipe Source: Here
1cup Bengal gram/Channadal
1 Onion (large & sliced)
2 Tomatoes (chopped)
1tsp Ginger (grated)
2 Green chillies (slit opened)
1/2tsp Cumin seeds
2 Dry red chillies
1/2tsp Garam masala powder
1/4tsp Turmeric powder
Coriander leaves (chopped)
Soak the Channa dal for 15 minutes and pressure cook it until three hisses.
Keep aside the pressure cooker and when the pressure gets released, open and mash the cooked dal nicely.
In a pan, heat oil, let crack the cumin seeds, dry red chillies. Add the grated ginger, slip opened green chillies, and saute for few seconds.
Add the onions, saute until they turns transculent, now add the tomatoes, salt, turmeric powder and cook until the tomatoes turns mushy.
Add immediately the cooked and mashed dal, garam masala powder, add enough water and cook in simmer for few minutes.
Once the dal reach the semi-thick consistency, add the yogurt and coriander leaves.
Do not stir in the yogurt to the dal, put off the stove.
Give a mix and serve hot.