Chukka Patta Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the split pigeon peas for 30 minutes.
• STEP 2.Pressure cook the soaked lentils with water, turmeric powder, and salt until soft.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 4.Add chopped onions and saut茅 until golden brown.
• STEP 5.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 6.Add chopped tomatoes and cook until they turn mushy.
• STEP 7.Add red chili powder, coriander powder, and garam masala. Mix well.
• STEP 8.Add the cooked lentils to the pan and mix everything together.
• STEP 9.Simmer for a few minutes until the flavors blend together.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• You can adjust the spice level according to your preference.
• Adding a squeeze of lemon juice before serving enhances the flavors.
• You can add a dollop of ghee on top for extra richness.

Storage and Serving

• Chukka Patta Dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve it hot with steamed rice or roti for a complete meal.
• You can also enjoy it as a side dish with other Indian curries.