Chaulai Dal
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Chaulai Dal is a deeply nourishing everyday dish made by simmering red amaranth leaves with yellow lentils. In North Indian households, this is a symbol of simple, healthy living where protein-rich pulses are fortified with seasonal greens. We slow-cook the lentils until they are velvety and then add the vibrant leaves to retain their magnificent color and nutrition. It is an honest representation of the 'Ghar Ka Khana' that warms the soul. The taste is earthy and mild, perfectly finished with a bold tempering of garlic and dry red chilies. I love serving this with a simple side of jeera rice and some roasted papad.
Ingredients
Cooking Instructions
Tips & Secrets
- Always add the greens after the dal is fully cooked to prevent them from losing their vibrant color.
- Cooking the garlic until it is almost charred provides a magnifique smoky depth to the mild lentils.
- Using desi ghee for tempering is the absolute secret to achieving a professional home-cooked aroma.
Nutritional Information(Per 250ml)
210 kcal
12g
6g
28g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.