Chatka
(A very spicy split Bengal gram/chana dal side dish )
Do you want your taste buds on fire? Then, this recipe is for you!
‘Chatka’ means ‘burn’ in the Marathi language. As the name suggests, this is a very spicy side dish, which should be consumed in moderation. If you are like me, who absolutely doesn’t eat spicy food, you can make it for someone who enjoys such food! You can also make a less spicy version of Chatka by adding fewer chilies.
Ingredients
1 cup split Bengal gram (chana dal)
1 tsp cumin seeds (jeera)
5-6 green chilies
1/4 cup coriander leaves (dhaniya)
1 cup curd (dahi)
1/2 tsp sugar
salt as per taste
For tempering -
1.5 tbsp oil
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (Haldi powder)
2 tsp mustard seeds (rai)
Method
Wash the chana dal thoroughly.
Soak the chana dal for 4-5 hours in water.
Transfer the soaked chana dal to a blending jar.
Add green chilies, cumin seeds, garlic cloves, coriander leaves, salt, and sugar. Grind coarsely.
Take curd in a bowl and whisk it properly. Add the chana dal mixture from the blender to the curd and mix well.
For tempering, heat oil in a small pan(kadhai). Add mustard seeds to the oil and let them crackle. Add hing, Haldi powder, and turn off the heat. Cooldown the tempering.
Pour the tempering on the curd mixture and mix well.
Garnish with coriander leaves.
CHATKA IS READY TO SERVE!
Notes -
Chatka is supposed to be very hot. However, you can use fewer or more chilies as per your preference.
Cool the tempering completely before adding it to the curd mixture. Hot tempering can spoil the curd mixture.
Chatka
Ingredients
- 1 cup split Bengal gram (chana dal)
- 1 tsp cumin seeds (jeera)
- 6 green chilies
- 1/4 cup coriander leaves (dhaniya)
- 1 cup curd (dahi)
- 1/2 tsp sugar
- salt as per taste
- 5 tbsp oil
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder (Haldi powder)
- 2 tsp mustard seeds (rai)
- Chopped coriander leaves
Method
- Wash the chana dal thoroughly and soak it in water for 4-5 hours.
- Transfer the soaked chana dal to a blending jar.
- Add green chilies, cumin seeds, garlic cloves, coriander leaves, salt, and sugar. Grind coarsely.
- Take curd in a bowl and whisk it properly. Add the chana dal mixture from the blender to the curd and mix well.
- For tempering, heat oil in a small pan(kadhai). Add mustard seeds to the oil and let them crackle. Add hing, Haldi powder, and turn off the heat. Cooldown the tempering.
- Pour the tempering on the curd mixture and mix well.
- Garnish with coriander leaves.
Notes
- Chatka is supposed to be very hot. However, you can use fewer or more chilies as per your preference.
- Cool the tempering completely before adding it to the curd mixture. Hot tempering can spoil the curd mixture.
