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00:00-Introduction
01:10-Ingredients
02:14-Soaking chanadal
02:42-Cooking dal
03:13-Making tadka
04:17-Checking cooked dal
05:14-Adding tadka into cooked dal

Let’s see how to make Tuljapur special chanadal chatka today. This is a very easy and simple recipe. It is specially made in Solapur, Tulajapur area of Maharashtra. This is a good option for your sabzi. You can have it with bhakari or rice too. If you don’t have bhaji at home or you are bored of having the same bhaji, then this is a good option for you. It is simple yet flavorful recipe. My aunt used to make this tasty dal when we were kids. It was our favorite dish. Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 1/2 cup Chanadal
• Finely chopped Tomato
• Finely chopped Coriander leaves
• 3~4 tbsp finely chopped Garlic
• Slit Green chilies
• Salt to taste
• 1 tsp Red chili powder
• A pinch of Hing
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 1/2 cup Water
• 2~3 tbsp Oil
• Curry leaves

Method:
• Wash chanadal really good 3-4 times and soak it in enough water for about 2-3 hours.
• You can use turdal or moong dal in place of chanadal.
• If you don’t have time to soak the dal then cook it longer.
• Drain all the water from soaked chanadal and transfer it into the cooker.
• Add tomato, green chilies, turmeric powder and water and mix well.
• Close the lid and cook on medium heat until 2 whistles. Make sure you don’t overcook the dal.
• For tadka heat up oil in a pan and add mustard seeds.
• When mustard seeds pop up, add cumin seeds and garlic and fry well until garlic gets nice golden
color.
• When garlic begins to get light golden color, turn off the gas and add coriander leaves, curry leaves
and red chili powder.
• Mix well and tadka is ready.
• Add salt in cooked dal and mix well. Add a little more salt so that the dal tastes a little salty.
• Add the tadka into dal.
• Mix it while serving.
• Or serve the cooked dal into bowl and add tadka into it.
• Serve chatka with chapati or fulka. It goes well with rice too.

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