Chataka Dal  Spicy Maharashtrian Toor Dal

Chataka Dal is a spicy flavorful Dal from the Indian state of Maharashtra. It is made from yellow split pigeon peas simmered withal with tomatoes, then seasoned with a spicy chili tempering. Gluten-free, soy self-ruling and nut free.

Indian chataka dal served over rice in a white trencher

I grew up in Maharashtra state and the dishes of this particular cuisine have a special place in my heart! Simple dals, bhaji like my jackfruit brown chickpea bhaji, saoji , kohlapuri, and Zunka are once on the blog! You can find misal pav and Amti dal in my cookbook.

This Chataka dal is flipside dish I love – it’s a simple dal with few ingredients but trust me, it’s far from simple in taste. It’s zesty with the widow chili powder tempering. As always, you can retread the spice level to your preference.

To serve, I serve with flatbread or rice. This dish goes incredibly well with rice but you could moreover serve this with cauliflower rice.

Indian chataka dal in a untried and white saucepan

Dals are soul supplies with many variations from various states and regions in India.
There are several types of Dals and legumes used in Indian cuisine. You can see a list with pictures here.
This Chataka dal is quick and delicious. Traditionally it used 1-2 tablespoon of the Indian chili powder, but that is going to be a lot of heat for most . So I use less. You can use whichever lentils or split peas you have for this recipe. Just melt them long unbearable until tender and then add the tempering/Tadka.

More daal recipes:

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