This is a typical Maharashtrian dish .So much so that it is actually difficult to even translate it into English. Trying my best here. 'Vatane' in Marathi means 'To grind'.This is a spicy , steamed preparation of soaked and ground chana daal. Gram daal or chana dal soaked for few hrs, ground to a paste and mixed with a few spices. Steamed over slow heat till it gets cooked. This one when cooked is absolutely delectable and melt in the mouth. Does take a little long to prepare but the recipe is very simple and its worth it. In our home, we prepare it as 'Prasad' for our Ganapati visarjan . Presenting here my style of preparing it. Hope you like it.
INGREDIENTS:
Chana dal 2 Bowls (Soaked overnight or at least for 5 to 7 Hrs.)
Green Chilles 4 to 5
Jeera/cumin seeds 1 Tbsp
Mustard seeds
Pinch of Hing powder
Turmeric powder 1/2 tsp
Oil 2 Tbsp
Salt to taste
Juice of 1 lemon
chopped coriander leaves for garnish
Freshly grated coconut for garnish.
METHOD :
1. Wash and soak the Chana dal overnight or at least for 5 to 7 Hrs.
2. Drain the water and grind the dal to a coarse paste in a grinder . Adding very little or no water .
3. Grind the chillies and the cumin seeds coarsely.
4.Heat Oil in a kadai and make a phodani/tadka of mustard seeds, hing and turmeric powder.
5. Add the ground chilli-cumin and saute for a minute
6. Over this add the Ground chana dal and mix really well.
7. Keep a tawa or gridle in between the kadai and the flame. (To avoid the dal from sticking to the kadai)
8. Keep covered and cook on a low flame.
9. Keep stirring occasionaly.
10 Steam nicely for around 30 mins or till the daal is dry and cooked . It will resemble upma at his stage.
11. Add lemon juice, salt to taste and mix well.
12. Stir well. Your Vatali -daal is ready to be served.
13. Garnish with freshly grated coconut and chopped coriander.
14. Serve with Fresh curds.
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