Tamarind Rice
Channa Dhal Vada (Chattambade)


Udad dal is more commonly known as urad or urid dal. I believe matke
specifically means it has been split but still retains a skin (which is
black). The interior is a creamy white color.

Urad dal is used in a few different forms (whole, split, split and
hulled, and in flour form) for many, many different recipes, including
fried to be added to veggie and rice dishes (in which case I soak mine
for a few minutes) or to make idlis, which are delicious steamed
dumpling-like creations served with sambar or chatni/chutney.

Here is one of my favorite rice recipes, and it uses urad (as I refer to
it) dal.

Tamarind Rice

1 cup rice
6 whole dried red chilies
3 Tbsp oil
2 Tbsp split gram (channa dal) (soak for about 15 minutes)
2 Tbsp split black gram (urad dal) (soak for about 15 minutes)
1 tsp mustard seeds
3/4 cup roasted peanuts
10 12 curry leaves
1 piece ginger, chopped
3 Tbsp tamarind pulp
1/4 tsp asafoetida
1/2 tsp turmeric powder
3 Tbsp sesame seeds
Salt to taste

Wash and soak rice for 30 minutes, then boil until tender. Drain and
spread on a plate. Add one tablespoon of the oil to the rice, mix well,
and set aside. Add two chilies to a hot, dry pan, and add sesame seeds.
Stir mixture constantly so it does not burn. When seeds have turned
dark golden brown, remove from heat, and grind seeds and chilies into a
coarse mixture. Set aside. Heat remaining two tablespoons of the oil in
a saute pan, and add the remaining four red chilies, the dals, and
mustard seeds. Stir constantly for about two minutes until dals are
golden. Add roasted peanuts, chopped ginger, curry leaves, asafoetida,
and turmeric to the dal mixture and stir-fry for about thirty seconds.
Then add tamarind pulp and salt and cook for some time (as in, long
enough to soften dals enough to eat!). Place rice back into the pot in
which you cooked it (it should be pretty dry by now), add tamarind
mixture, sesame seed mix, and any additional salt if needed, and stir
well. Serve hot.

This recipe makes great little savory snacks!



Channa Dhal Vada (Chattambade)

Mangalorean Cuisine by Saranya S. Hegde
Serving Size: 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup channa dhal
1/2 cup toovar dhal
1/2 cup urad dhal
1 piece ginger (1/2")
1 pinch asafoetida powder
3 green chilles (to 4) -- chopped
1 sprig curry leaves -- chopped
salt -- to taste
oil -- for frying

Wash and soak the dhals for about 2 hours. Then grind the dhals together
to a very rough paste. Remove and mix together with the other
ingredients. Take a little of the mixture and flatten into rounds and
deep fry until brown. Serve with chutney.

Serves 4 - 6.



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