Channadal Khatta/Creamy Chattisghari Channa Dal /Khatte Channa Dal

Nothing can beat a bowl of comforting dal with some rice or rotis to finish our meal. Am a ardent fan of simple dal recipes and whenever i get a prefect dal recipe to cook with, i wont skip making the dish. A prefect satisfying meal must have definitely a dal based dish to please our tastebuds rite. And my space is loaded with many delightful protein rich dal dishes. However i have many to try and show case in my space. My today's post is an interesting dal from Chattisghar cuisine. Actually this dal dish goes for a facebook group event in which i have been a member since three months. Every month either we cook with Alphabets or Recipe swap, and vice versa. Since i like challenges, i couldnt stop myself to join this group. This month's challenge is Recipe Swap and i have been paired with Seema of Mildly Indian. While going through her space, this creamy Channa dal khatta caught my attention and immediately i tried at home to pair with Dhuska. Trust me, this dal works awesome with Jharkhand fried bread and we finished our lunch happily with these two delicious Regional foods.

Channadal Khatta is  quite an easy dish to make with channdal obviously. Seema served this dal with Chusela, a typical Chattisgarh rice poori and she adviced to serve this dal with any sort of flat breads. Yes she wasnt wrong, this creamy and comforting dal works awesome as side dish for any fried or pan fried flatbreads. Though Channadal is the main ingredient for making this fingerlicking dish, yogurt plays an important role in this dish. Yes, the addition of yogurt makes this dish more creamy which gives this dish bit tanginess as well. Dont compromise the creamy texture with cream, i used greek yogurt in this dish, and trust me i literally slurped this dal. Give a try to this Ultimate dal and enjoy with some flatbreads.

Recipe Source: Here
1cup Bengal gram/Channadal
1 Onion (large & sliced)
2 Tomatoes (chopped)
1tsp Ginger (grated)
2 Green chillies (slit opened)
1/2tsp Cumin seeds
2 Dry red chillies
1/2tsp Garam masala powder
1/4tsp Turmeric powder
Salt
1/4cup Yogurt
Oil
Coriander leaves (chopped)

Soak the Channa dal for 15 minutes and pressure cook it until three hisses.

Keep aside the pressure cooker and when the pressure gets released, open and mash the cooked dal nicely.

In a pan, heat oil, let crack the cumin seeds, dry red chillies. Add the grated ginger, slip opened green chillies, and saute for few seconds.

Add the onions, saute until they turns transculent, now add the tomatoes, salt, turmeric powder and cook until the tomatoes turns mushy.

Add immediately the cooked and mashed dal, garam masala powder, add enough water and cook in simmer for few minutes.

Once the dal reach the semi-thick consistency, add the yogurt and coriander leaves.

Do not stir in the yogurt to the dal, put off the stove.

Give a mix and serve hot.