Chataka Dal Spicy Maharashtrian Toor Dal
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy, flavorful dal from Maharashtra made with split pigeon peas, tomatoes, and aromatic spice tempering. It's satisfying as a main dish and naturally vegan. Simmered until creamy with a bold finish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup toor dal (split pigeon peas) (You can also use chana dal (split skinned brown chickpeas) or Moong dal (split mung beans) )
- 1 tomato (chopped small)
- 1/4 cup chopped cilantro
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 4 cups water
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon asafoetida ((hing))
- 12 curry leaves (fresh or frozen or dried )
- 6 to 8 cloves of garlic (finely chopped)
- 1 teaspoon Kashmiri chili powder (or use paprika)
- 1 teaspoon cayenne or use 1/2 teaspoon cayenne and 1/2 teaspoon paprika
- Lemon juice and cilantro for garnish
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 1h 35m
- Sodium
- 331mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.