vatli dal

This spicy Maharashtrian dish is easy to prepare, delicious to eat and a rich source of protein. Vatli Dal literally translates into “ground dal”, can be eaten as a side dish or even as a snack. Traditionally, this dish is made using chana dal (Bengal gram) but you could also try with moong dal. 

It is also prepared for Anant Chaturdashi i.e. the last day of Ganesh festival. After immersion of the idol, it is given as a prasad in some families. So I thought of sharing this recipe today with you all.

It is a sweet & sour coarse Bengal gram paste (chanyachi bharad) delicately spiced with a tadka of mustard, hing & chilli. The tang comes best from raw mango(kachi kairi) though lemon juice can also do the job.

I like it plain but can also be a fine accompaniment with chapattis in dabba & some even like it with rice & buttermilk!

This recipe is what my Atya (my dad's sis) makes & I find it the best!

Ingredients –

Chana Dal (chick pea) – 2 cups
Green chilies (chopped) – 4 medium sized
Curry leaves – 6/7
Mustard seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Asafoetida (hing) – ½ teaspoon
Oil – 3 tablespoons
Sugar – 2 teaspoon
Salt – to taste
Ginger (grated) –  1 ½ teaspoon

Raw mango (grated) – 3 tbsp or
Lemon juice – 1 tablespoon
Coriander springs (finely chopped) – to garnish
Freshly desiccated coconut – to garnish

Procedure –

Soak the chana dal in water for 2 hours. After 2 hours grind this dal very finely in the grinder along with green chillies. Add little water to grind it well. 

In a thick bottomed pan or a kadhai heat oil. Add the mustard seeds. Let it crackle. Now add the turmeric powder, asafoetida, ginger and curry leaves.

Now add the grounded dal. Add the salt and sugar and sauté on medium flame till the dal completely dries up and there are no lumps left.

Now add the grated raw mango paste/lemon juice and mix well and sauté for another minute.

Sprinkle chopped coriander and freshly desiccated coconut and serve hot.