February 27, 2024
ODDLY ADDICTIVE.
If you've been following my adventures, you know that I've been in India for the last week and a half for my nephew's wedding. And you know from the photos that the food was absolutely off the charts.
We had freshly made bhatura fried up in front of us, naan made in a tandoor transported to our home, curries from all parts of India, fresh achaar, India-Chinese food like you have never seen. And yet, the recipe that sticks in my mind is this dal. Odd? Yes, very.
The family was invited to my cousin's home for lunch after all of the wedding celebrations and we were served this combination of Chana Dal and Urad Split with the skin (Urad Chilka). It was made perfectly - blended just so, and then eaten over plain basmati rice with a side of spiced mixed veggie cabbage - wow. No matter what I eat in India I come back to basic and delicious homemade foods. They just make me feel better - minus all the oil and ghee.
Later this week, I'll give you a primer on Chana Dal. It looks like dried yellow split peas, but it's so much better for you. It's a split and skinned black chickpea and one of the lowest glycemic foods out there at 8 (even many vegetables rank at a GI of 14 or above). Meaning, it will not spike your blood sugar. And, note that this is a stovetop recipe. We'll start on the stove, and then I'll test and offer you Instant Pot and Slow Cooker versions later and in follow-up posts.
Generally, keep in mind that it took me about an hour of simmering on the stove to get this dal to the right consistency. And, a huge congratulations to my cousins Alka and Vivek who did a beautiful job planning and executing Rohan & Sonal's wedding. I'll share some photos here soon! xoxo Anupy
Makes 5 cups
Servings: 5 cups
Keywords: Dal, Indian Recipes, Chana Dal
This recipe is by Anupy Singla from Indian As Apple Pie.
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