| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 294 | 7g | 1g | 46g |
| sugars | fibre | protein | salt |
| 7g | 10g | 15g | 0.3g |
Having spent my earliest years amidst the lush valleys of the Golden State, I’ve always had a deep fondness for the hearty flavors and health-centric ethos of West Coast cuisine. This is why I’ve found the Chironji Dal Curry recipe so incredibly charming. It’s a delightful mélange of the familiar and the exotic, and best of all, it incorporates the nutritional powerhouse Chironji seeds, reminiscent in some ways of the beloved avocados of my home state.
The Delights of Chironji
I adore the uniqueness of the Chironji Dal Curry recipe. The inclusion of Chironji seeds, a nutrient-rich fruit seed native to India, adds a level of health-consciousness that warms my Californian heart. Available in online marketplaces, these seeds are packed with fiber, proteins, and a wealth of essential vitamins. They are also credited with improving digestion and boosting cardiovascular health.
East Meets West In My Kitchen
What I find especially beautiful about the Chironji Dal Curry recipe is how it embodies a culinary confluence of East and West. The base of Toor Dal (Split pigeon peas) evokes the homeliness of a classic American soup, while the exotic aromatics make it a tantalizing dish full of warm spices and vibrant flavors. If you’d like to bring more of an American twist, this curry pairs perfectly with a freshly baked cornbread or a crunchy coleslaw. Indeed, it’s a dish that can be enjoyed not just with traditional Indian flatbreads, but also with a variety of your favourite Western munchies.
There’s also a certain comfort in knowing that this recipe holds its ground even amongst its equally delightful contemporaries, like the popular Lentil Dal or the robust Chickpea Spinach Curry.
The Joy of Sharing
One of the greatest pleasures of my culinary journey is the joy of sharing it with others. The Chironji Dal Curry recipe, with its rich flavor profile and robust health benefits, is one of my absolute favourites to share. Whether it’s a cozy dinner with my three adopted children, or a lively potluck in the sun-dappled Californian countryside, this recipe always garners rave reviews and requests for seconds.
What You’ll Need
- 1 cup Chironji seeds
- 1 cup Toor dal (Split pigeon peas)
- 1 large tomato, finely chopped
- 1 onion, finely chopped
- 2 green chilies, slit
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A handful of curry leaves
- 2 dried red chilies
- 1/2 teaspoon asafoetida
- 1/2 cup fresh coriander leaves, chopped
- Water, as needed
Method
Step One
Begin by washing the toor dal thoroughly before soaking it in enough water for about 30 minutes. During this time, you can start preparing the chironji seeds. Rinse them well, soak in warm water for 15 minutes, then deseed and keep them aside.
Step Two
In a pressure cooker, add the toor dal, chironji seeds, turmeric powder, chopped tomatoes, green chillies, garlic paste and ginger paste. Cook the ingredients on medium heat till the pressure cooker releases three to four whistles. After the pressure subsides, open the cooker, add salt and mash the dal lightly using a spatula.
Step Three
Take a separate pan, and heat the vegetable oil in it. Add mustard seeds and cumin seeds. Let them splutter before adding the asafoetida, dried red chilies and curry leaves. Sauté for a few seconds or until the red chilies darken.
Step Four
Add the finely chopped onions to the pan and sauté them till they become soft and transparent. Then, add the red chili powder and coriander powder, stirring well for a minute or two.
Step Five
Now, pour this tempered mixture into the cooked dal. Mix well together, add more water if necessary, adjusting the consistency of the curry as per your liking. Check and adjust the salt, if needed.
Step Six
Finally, garnish your Chironji Dal Curry with fresh coriander leaves before serving. Enjoy this delicious and flavorful curry with rice or Indian breads like roti or naan.
