Tarka Channa Dal and Cookbook Review
When it is cold, few things satisfy me more than dal and rice. So, I am excited to share with you a recipe for Tarka Channa Dal and tell you about a lovely cookbook.
So, this recipe is very closely adapted from,
Menus and Memories from Punjab – Meals to Nourish Body and Soul.
There are two specific changes that I have made to the recipe.
Instead of cooking this for over an hour on the stovetop,
- I use the instant pot to get this done in about 25 minutes.
- I have used kale instead of squash just because I am making this in winter, rather than summer.
The rest is everything the author intended and more. Even, as I make my minor changes, I tread with caution, as this is not just another cookbook, it is a piece of soulful narrative.
The Cookbook and Tarka Dal Story
In today’s world of self and narcissism, a cookbook like this reminds of the value of family, sharing, and collaborative cooking. The author Veronica Siddhu falls in love with her Punjabi husband and in turn with his culture and family. She has learnt Indian cooking the authentic way, cooking by the side of her mother-in-law, for 30 years.
Those days of Family Cooking
Bebeji’s ( meaning mother) influence is strong and pronounced across the book. There are however plenty of recipes that are characteristic of Veronica’s own culinary style. She has interpretted a traditional cuisine beautifully for someone looking for a personal, luscious, and comprehensive Indian cookbook. The best part of the cookbook is that every section is developed as a full flavored menu, taking the guess work out of this. And yes, stay tuned for a giveaway of this beautiful book coming soon.
This time of the year, I crave for bowls of nourishing dal. It is the ultimate comfort food for me. Almost like a hug in a mug. In fact, I have just been gifted a hamper of different dals by someone who has been enjoying cooking from my Bengali cookbook. I guess, it’s official. I love my dals! In keeping with the original recipe, you will find the original notes, well in the notes section.
Another instant pot variation of a tarka dal can be found here and for a simple meal serve it with my roasted potatoes.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian is here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
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A hearty recipe for chana dal or split chickpea lentils.
Ingredients
- 1 abd 1/2 cups channa dal (yellow hulled chickpea lentils (soaked for a few hours)
- 1 teaspoon ground turmeric
- 2 teaspoon salt
- 1 or 2 dried red chilies
- 2 cups chopped kale (lleaves and stems
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 inch piece ginger, minced
- 1 small tomato chopped (optional)
- 1 green chili pepper minced and seeded
Instructions
- Rinse the soaked lentils a couple of times. Place in the instant pot with 3 cups of water. Add in the turmeric, salt, dried red chilies.
- Set on 15 minutes of pressure and allow a natural release. Remove the lid and stir well.
- Turn onto saute mode. Add in the chopped kale and let it simmer.
- While this is simmerring, in a medium pan heat the oil and add the oil and let it heat for a couple of minutes.
- Add in the onion and saute until transluscent. Add in the garlic and ginger and stir until the onions are lightly browned. Add in the tomato and chopped green chili pepper and fry for another 2 to 3 minutes. Pour a ladleful of the dal into this mixture and pour back into the instant pot.
- Stir into the lentils. Turn off the heat. Sprinkle with garam masala and serve.
Notes
To cook this on the stovetop:
1. Bring the lentils to a boil and after 10 minutes remove any scum. 2. Add in the spices and cook for 30 minutes until soft. Add in the kale and cook for five minutes. 3. In a medium pan heat the oil and add the oil and let it heat for a couple of minutes. Add in the onion and saute until transluscent. Add in the garlic and ginger and stir until the onions are lightly browned. Add in the tomato and chopped green chili pepper and fry for another 2 to 3 minutes. Pour the lentils into this mixture. Sprinkle with the garam masala and serve.