Chana Dal Chataka | Spicy Split Chickpeas Soup

 

So this month we are travelling to the state of Maharashtra and I have made this yummy and Spicy Chana Dal Chataka. When the challenge of our secret group Shhhhh Cooking Secretly group was announced for the state of Maharashtra, many of us were elated. For many of us it is our home state, the place where we were born and bought up. Instantly all the fond memories of my home and the loads of options of dishes came to my mind. I have a few recipes already on my blog, like Instant Thalipeeth or Instant Chakli and there are few dishes which I have made like Vada pav, just need to post the recipe soon.

Chana Dal Chataka | Spicy Split Chickpeas Gravy~Soup

 

So for this month’s challenge I was paired with Lathiya who blogs at LathisKitchen. I gave her two secret ingredients Onion and Green chilli and she prepared this yummy dish called as Zunka. She gave me the 2 secret ingredients Chana Dal and Red chilly. I had to think a bit as to what I shall cook, as there are many dishes which goes with Chana dal. But again I wanted to cook something different and not the usual stuff. I immediately started my search for something different and then I landed on this page. She has mentioned that this dish Chala Dal Chataka is particularly famous in Solapur, Tulajapur region of Maharashtra and can be enjoyed with Rice\Jowar\Bajra Bhakri’s or even with a simple rice.

Though this recipe is a dal made using the usual chana dal, but the difference here is that the tadka is directly added to the bowl or the vati in which it is served and the tadka is very spicy, to get that real authentic taste and that spice which is essence of Maharashtrian food.

 

Chana Dal Chataka | Spicy Split Chickpeas Gravy~Soup

 

Talking about Maharashtrian Cuisine, it includes mild and spicy dishes. Wheat, rice, Jowar, Bajri, Vegetables, Lentils and dietary staples. In costal Konkan region, rice is the traditional staple food. Wet coconut and coconut milk are used in many dishes. In south Konkan, near Malvan, Malvani Cusine developed which is predominantly non-vegetarian. Kombdi vade and fish preparations are more common there. In Vidarbha region, dry coconut and peanuts are mainly used.

Traditionally the staple region of the inland Deccan plateau have been millets, Jowar and Bajra Bhakri (Flatbread) or even Ragi, often just accompanied by raw onion, a dry chutney and a gram flour preparation called Jhunka. Typical breakfast items include misal, pohe, upma, sheera, thalipeeth, sabudana Khichadi. There is a lot to write about this cuisine and it has lot to offer for everyone from vegetables, to legumes, meat and poultry to seafood. Different types of Beverages like kokum sarbat, Solkadhi, Masala Doodh to sweets and desserts such as Modal, Anarsa, Shrikhand, Gul poli etc etc.

So coming to today’s recipe , it is a very simple and easy dal to prepare but has a distinct and unique flavour. So do try this recipe and let me know how it turned out.

 

Ingredients

  • 1/2 cup Chana Dal
  • 1 tbsp Red chili powder (as per taste)
  • 5-6 Garlic cloves finely chopped
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Asafoetida/Hing
  • 8-10 Curry leaves
  • Salt to taste
  • Coriander leaves
  • 2 tbsp Oil for tadka

Instructions

  • Wash the Chana Dal with water.
  • Add enough water and soak for about 2 hours.
  • Transfer the soaked dal into vessel or directly in a cooker.
  • Add water, half a tsp of salt and turmeric powder. Mix well.
  • Close the lid and cook on medium heat until 2-3 whistles.
  • We do not want the dal to be overcooked or mashed. It should have a bite or crunch.
  • Once the pressure has cooled down, add salt to taste and mix well.
  • Add the dal into individual serving bowls.
  • Heat oil in a pan. Once hot, add Asafoetida/Hing.
  • Then add Mustard seeds and let it splutter.
  • Add Cumin seeds and garlic.
  • Fry garlic until it is golden. Switch off the gas.
  • Add curry leaves and red chili powder.
  • Add tadka on the dal in katori and serve.
  • No need of mixing at all. Just serve as is with rice or bhakri.

 

 

5 from 4 votes
Chana Dal Chataka | Spicy Split Chickpeas Gravy~Soup
Prep Time
5 mins
Cook Time
15 mins
Soaking Time
2 hrs
Total Time
20 mins
 

Chana Dal Chataka is a simple, quick and spicy dal made using Chana Dal (Split Chickpeas). This can be served with Rice or Joward/Bajra Bhakri's or one can simply have this as a soup.

Course: Main Course
Cuisine: Indian, Maharashtrian
Keyword: Chana Dal, Dal, Lentil, Split Chickpea
Servings: 4 people
Author: Renu Agrawal-Dongre
Ingredients
  • 1/2 Cup Chana dal
  • 1 tbsp Red chili powder (as per taste)
  • 5-6 Garlic cloves finely chopped
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Asafoetida/Hing
  • 8-10 Curry leaves
  • Salt to taste
  • Coriander leaves
  • 2 tbsp Oil for tadka
Instructions
  1. Wash the Chana Dal with water.
  2. Add enough water and soak for about 2 hours.
  3. Transfer the soaked dal into vessel or directly in a cooker.
  4. Add water, half a tsp of salt and turmeric powder. Mix well.
  5. Close the lid and cook on medium heat until 2-3 whistles. We do not want the dal to be overcooked or mashed. It should have a bite or crunch.
  6. Once the pressure has cooled down, add salt to taste and mix well.
  7. Add the dal into individual serving bowls.
  8. Heat oil in a pan. Once hot, add Asafoetida/Hing. Then add Mustard seeds and let it splutter.
  9. Add Cumin seeds and garlic.
  10. Fry garlic until it is golden. Switch off the gas.
  11. Add curry leaves and red chili powder.
  12. Add tadka on the dal in katori and serve.
  13. No need of mixing at all. Just serve as is with rice or bhakri.

 

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Chana Dal Chataka | Spicy Split Chickpeas Gravy~Soup, is a simple, quick and spicy dal made using Chana Dal (Split Chickpeas). This can be served with Rice or Joward/Bajra Bhakri's or one can simply have this as a soup.

 

 

 

 

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