Thecha dal, an Indian crimson lentil dal that you already know and love with a spicy, nutty, umami-packed addition! Blistered chilies garlic are pounded with peanuts to make a chili chutney, and swirled to the lentil soup to make a flavorful dal!
Desk of Contents
Thecha is a inexperienced chili condiment typically served alongside many Indian dishes. This inexperienced chili chutney from the Indian state of Maharashtra is the popular facet with flatbreads like Bhakri( millet or sorghum flatbread). It’s a spicy, nutty mixture of inexperienced chilies, garlic, and peanuts, calmly blistered after which floor up with a mortar and pestle into a rough combination.
We make the Thecha chutney from scratch. It’s a scrumptious spicy garlic chili chutney! It’s also possible to serve it as a facet, like a chutney, or add to sandwiches or to your Indian unfold.
On this Lentil dal, Thecha, the roasted inexperienced chili, garlic, peanut condiment will get swirled into this dal for a posh taste and comforting meal!
Use whichever lentils of alternative and make double protein of Thecha to make use of later in sandwiches or on garlic bread!
Why You’ll Love Thecha Dal
- cozy Indian dal with flavorful garlic-chili-peanut topping
- straightforward, 30 minute meal
- naturally soy-free and gluten-free
Extra Vegan Dal Recipes
Recipe Card
Save This Recipe in Your Inbox
Share your e mail and we’ll ship this recipe! Plus, get pleasure from all the brand new recipes as they put up!
By submitting this type, you consent to obtain emails from Vegan Richa.
Thecha Dal- Lentil Dal with Blistered Chilies and Garlic
Thecha dal, an Indian crimson lentil dal that you already know and love with a spicy, nutty, umami-packed addition! Blistered chilies garlic are pounded with peanuts to make a chili chutney, and swirled to the lentil soup to make a flavorful dal!
Servings: 4
Energy: 248kcal
Substances
For the dal:
- 1 cup (180 g) cut up crimson lentils washed and drained, or different lentils resembling moong dal lentils, toor dal
- 3 cups (709.76 ml) water or broth
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne or paprika
- ½ to 1 teaspoon garam masala
- ½ teaspoon salt
Non-obligatory dal additions:
- 1 tomato chopped
- 2 to three tablespoons chopped cilantro
- ½ cup (118.29 ml) coconut milk
For the thecha:
- 1 teaspoon oil
- 6-7 Serrano chilies or Indian lengthy chilies or different inexperienced chilies of alternative
- 4 to five cloves of garlic
- ½ teaspoon cumin seeds
- 2 tablespoons unroasted or roasted unsalted peanuts
- beneficiant pinch of salt
Directions
Make the dal.
-
Add the drained lentils and the remainder of the dal elements in a saucepan over medium warmth. Partially cowl and cook dinner till the lentils are cooked to your desire. 13-17 minutes. Style and alter the salt and taste. Add ½ cup of water or coconut milk, if wanted for most well-liked consistency, and blend in. It’s also possible to add the chopped tomato and cilantro at this level and blend them in.
Make the thecha whereas the dal cooks.
-
Warmth a skillet over medium warmth. Add the oil. As soon as the oil is scorching enhance the warmth to medium-high and add the inexperienced chilies. Cook dinner till the inexperienced chilies are barely brown and blistered. Add the garlic and toss for just a few seconds then add the cumin seeds, toss these for just a few seconds and add the peanuts. Add a beneficiant pinch of salt and blend rather well and swap off the warmth.
-
Preserve stirring for the following few seconds to cook dinner the garlic and peanuts within the remnant pan warmth, till they get golden.
-
As soon as the combination has barely cooled down, switch it to a mortar and pestle after which press and blend to interrupt down all of the peanuts till you obtain a rough combination. It’s also possible to use a small meals processor and course of it till you obtain a rough combination.
Serve the thecha dal.
-
When the dal is prepared, swap off the warmth, then high the dal with spoonfuls of thecha and simply swirl the thecha into the dal however don’t combine in fully. Garnish with some cilantro and lemon juice and serve with rice, flatbread, or roti.
Notes
For peanut-free, use cashews, For nut-free, use sunflower seeds as a substitute of peanuts.
Saucepan Cooking time for different lentils. Moong dal lentils will want 22-26 minutes. Toor dal, half-hour or longer. Brown lentils 40 minutes or longer.
Instantaneous pot cooking time: cut up crimson lentils, 3 minutes , Moong dal lentils 6 minutes, toor dal, 10 minutes. Let stress launch naturally for 10 minutes then fast launch
Diet
Diet Info
Thecha Dal- Lentil Dal with Blistered Chilies and Garlic
Quantity Per Serving
Energy 248
Energy from Fats 63
% Every day Worth*
Fats 7g11%
Saturated Fats 2g13%
Sodium 327mg14%
Potassium 600mg17%
Carbohydrates 33g11%
Fiber 15g63%
Sugar 2g2%
Protein 14g28%
Vitamin A 427IU9%
Vitamin C 11mg13%
Calcium 47mg5%
Iron 4mg22%
* P.c Every day Values are primarily based on a 2000 calorie eating regimen.
Substances and Substitutions
- crimson lentils – The bottom for this easy dal.
- water – To cook dinner the lentils. You should use broth for much more taste.
- floor spices – Turmeric, cayenne or paprika, garam masala, and salt season the dal.
- elective additions – You possibly can add a chopped tomato, some cilantro, and a few coconut milk to the dal, if you’d like.
- thecha – Blistered inexperienced chilis and toasted garlic, cumin, and peanuts with a bit of little bit of salt make the topping for the dal. You should use Serranos or Indian inexperienced chilis or different inexperienced chilis of alternative.
- garnishes – Cilantro and lemon juice end the dish.
Suggestions
- When making the thecha, just be sure you cook dinner the chilis correctly. The pores and skin ought to begin turning brown and be blistering earlier than you add the garlic and different thecha elements.
- You should use a mortar and pestle or a meals processor to interrupt down the thecha into a rough combination, not a paste.
- Don’t combine the thecha into the dal utterly. A part of the enjoyment of this dish is the feel and taste distinction.
Methods to Make Thecha Dal
First, make the dal.
Add the drained lentils and the remainder of the dal elements in a saucepan over medium warmth. Partially cowl and cook dinner till the lentils are cooked to your desire. 13-17 minutes. Style and alter the salt and taste.
Add ½ cup of water, if wanted, and blend in. It’s also possible to add the chopped tomato and cilantro at this level and blend them in.
Make the thecha whereas the dal cooks.
Warmth a skillet over medium warmth. Add the oil. As soon as the oil is scorching enhance the warmth to medium-high and add the inexperienced chilies.
Cook dinner till the inexperienced chilies are barely brown and blistered.
Add the garlic and toss for just a few seconds then add the cumin seeds, toss these for just a few seconds and add the peanuts. Add a beneficiant pinch of salt and blend rather well and swap off the warmth.
Preserve stirring for the following few seconds to cook dinner the garlic and peanuts till they get golden.
As soon as the combination has barely cooled down, switch it to a mortar and pestle after which press and blend to interrupt down all of the peanuts till you obtain a rough combination. It’s also possible to use a small meals processor and course of it till you obtain a rough combination.
When the dal is prepared, swap off the warmth, then high the dal with spoonfuls of thecha and simply swirl the thecha into the dal however don’t combine in fully.
Garnish with some cilantro and lemon juice and serve with rice, flatbread, or roti.
Regularly Requested Questions
Thecha is an Indian inexperienced chili condiment. It’s a spicy, nutty mixture of blistered inexperienced chilies, toasted garlic, and toasted peanuts floor with a mortar and pestle into a rough combination.
Thecha dal is of course soy-free and gluten-free. It does comprise nuts. To make it with out peanuts, use sunflower seeds as a substitute
