A country with majority vegetarian population, lentils are a major source of protein.
Tropical climate, good soil, innumerable perennial rivers and monsoons, given the people an endless variety of choice of crops.
The country also boasts of a variety of traditional, regional cuisine gone global.
Lentils are a regular feature in an Indian household. With different kinds of lentils availability, it has given birth to endless ways of cooking.
Urad dal = Black gram, is packed with iron, protein and anti -inflammatory properties.
Ayurveda has been using this as aphrodisiac for treating male sexual dysfunction.
Presenting, Chaunk wali Urad chilka – Split Black gram lentils from That Moody Thali.
Here’s what I did…………
3/4 cup – urad chilka / black gram lentils
1 1/2 cup – water
1 nos – finely chopped medium sized tomato
1 tbsp – finely chopped onion
2 nos – finely chopped green chili
1/4 tsp – grated ginger
1/4 tsp – red chili powder
2 tsp – clarified butter (ghee) + 1 tsp
1 nos – bay leaf
3 nos – cloves
pinch of hing /asafoetida
pinch of cumin seeds
salt to taste
Wash and pressure cook the lentils with 1 1/2 cup water, to one whistle with some salt.
Heat the clarified butter and temper with asafoetida. Add the bay leaf and cloves.
Add the chopped onion and fry till translucent. Add the green chili, and chopped tomato. Sprinkle the red chili powder, lower the heat. Cook till tomato softens.
Tip in the boiled lentils and bring it to boil. Lower the heat to medium once it comes to boil. Cook till you have the desired consistency of curry like thickness.
Take it off fire.
In a separate pan, heat 1 tsp of clarified butter and temper with cumin and grated ginger. As the ginger turns golden, take it off fire. Pour this on the prepared lentils, stir and keep it covered till serving time. This is called ‘chaunk’.
Happy cooking !! 🙂
Cheers !! 😀