Chana Dal With Bell Pepper Food

CHANA DAL WITH BELL PEPPER

Steps:

• Soak chana dal in water for a few hours prior to use.
• Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
• Add onions and let it heat till they turn translucent.
• Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
• Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
• As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
• Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.
• Garnish with cilantro.
• Serve with rice or paratha.

CHANA DAL CURRY (KERALA STYLE)

Steps:

• Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
• Heat oil in another pan.
• Saute cabbage and bell pepper over high heat, about 3 minutes.
• Add ginger, jalapeno, hing, dry spices and tomato.
• Saute until the oil separates from the ingredients in the pan.
• Add 1 c of water and bring to a boil.
• Add cooked dal and cook 10 minutes until gravy is thick.
• Add the coconut milk and remove from heat.
• Add lemon juice.
• Serve with flat bread or rice.

FRIED CHANA DAL WITH PANIR

Steps:

• Wash chana dal and soak for 2 hours.
• Grate onions.
• Chop corriander.
• Make ginger-garlic paste.
• Chop tomatoes.
• Cut paneer into cubes and fry.
• Heat oil in a cooker.
• Fry onions till light brown.
• Add ginger-garlic paste, cinnamon, cardamoms, cloves, bay leaves and red chilli.
• Add tomatoes and fry.
• Add chana dal, salt, chilli and turmeric powder.
• Fry for 7 minutes.
• Pour 1 2/3 cup water and close the cooker lid.
• Place cooker on full heat & bring to full cooking pressure.
• Reduce to medium heat & cook for 5 minutes.
• Allow cooker to cool gradually.
• Once cooled, open it.
• Add lightly fried cubes of paneer to the dal.
• Simmer for 2 minutes.
• Garnish with fresh corriander and lime.
• Serve.

CHANNA DAL (CURRIED CHICKPEAS)

Steps:

• Put chickpeas in a bowl. Add enough cold water to cover and soak overnight.
• To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
• In a large saucepan, melt margarine over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
• Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy. Mix well.
• Place chickpeas in a serving dish and sprinkle with cilantro leaves.

CHANA DAL (YELLOW LENTILS) WITH SPINACH

Steps:

• Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
• Drain the lentils, place in a large pot with enough water to cover the lentils, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this).
• Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
• Heat oil, add bay leaves and cinnamon, and then fry mustard seeds till they sputter, then add onion, ginger, garlic and chili and fry a further 5 minutes.
• Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.
• Stir in the remaining spices and salt and cook for 3-4 minutes.
• Finally add the lentils, stir and cook a further 5 minutes.