CHANA DAL (SPLIT CHICKPEA CURRY)
Ready to enjoy the cozy flavor and filling nutritional benefits of chana dal? Learn how to make this tasty, delicious Indian/Pakistani-inspired recipe.
Provided by Sarah Bond
Categories Main Dishes
Time 1h45m
Number Of Ingredients 10
Steps:
- Soak: Add chana dal to a pot and cover with water. Let soak for 1 to 2 hours (or 8 hours, if starting in the morning before work). Strain before using.
- Base: Heat oil over medium heat in a large skillet or pot, then add onion, ginger, garlic, and garam masala. Cook until onion is softened and fragrant (about 3 minutes), then add the whole can of diced tomatoes, strained chana dal, and water.
- Cook: Cover and cook, stirring occasionally, until chana dal is soft enough to be pinched between two fingers (about 25 to 40 minutes). Add more water, as needed, until chana dal has cooked through. Season with salt, taste, and add more salt/garam masala as needed.
- Serve: Serve warm with rice, a squeeze of fresh lemon juice, and fresh cilantro. I also love it with a dollop of plain yogurt and some homemade naan!
Nutrition Facts : ServingSize 1 serving (without rice), Calories 184 kcal, Carbohydrate 23 g, Protein 5.9 g, Fat 8.7 g, SaturatedFat 1.2 g, Sodium 252 mg, Fiber 6 g, Sugar 5.5 g
CHANA DAL (AUTHENTIC NORTH INDIAN RECIPE)
This chana dal fry is Punjabi style recipe of bengal gram lentils or hulled and spilt black chickpeas tempered and flavored with onions, tomatoes, herbs and spices.
Provided by Dassana Amit
Categories Main Course
Time 1h30m
Number Of Ingredients 19
Steps:
- Pick and rinse the chana dal well in running water.
- Soak the dal in enough water for an hour. Or soak in hot water (not boiling hot water) for 30 minutes.
- Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2.5 to 3 cups water in the cooker and stir well. For Instant pot add 2 to 2.5 cups water.
- On a high heat pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked.
- In the instant pot, pressure cook on high mode for 10 to 12 minutes.
- Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid. That means to let the pressure falls on its own in the cooker or instant pot.
- Check the lentils. They should be very soft and easy to mush with the back of a spoon.
- Cover and set aside the cooked chana dal.
- In another pan, heat oil or ghee.
- Add the cumin seeds first and fry for a few seconds till they splutter.
- Then add the garlic and fry till they become light brown.
- Now add the onions and fry till they get golden stirring often.
- Now add the chopped tomatoes, ginger and green chili.
- Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
- Sauté stirring often till the tomatoes soften and the oil starts to leave the sides of the mixture.
- Add the crushed dry fenugreek leaves (kasoori methi) and stir.
- Pour the cooked chana dal together with its stock to the sautéed masala mixture or vice versa. Season with salt according to taste.
- Stir and simmer the dal for 6 to 8 minutes or more till you get medium consistency of the dal. The consistency is neither thick nor thin.
- Garnish with chopped coriander leaves.
- Serve the chana dal hot with some basmati rice or roti or bread.
Nutrition Facts : Calories 272 kcal, Carbohydrate 34 g, Protein 8 g, Fat 12 g, SaturatedFat 1 g, Sodium 312 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving
CHANA DAL WITH BELL PEPPER
You can also substitute bottle-gourd (lauki) for the bellpepper in this recipe if you prefer-it goes wonderfully well.
Provided by eatrealfood
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
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, NEW DELHI-STYLE
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don't have one and don't want to buy one, a potato masher will do the trick.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield About 4 servings
Number Of Ingredients 10
Steps:
- Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 5 grams, TransFat 0 grams
CHANA DAL (YELLOW LENTILS) WITH SPINACH
Chana dal (or bengal gram) is my favorite variety of lentil, and together with spinach with a wonderful blend of spices in this dish, makes for a very wholesome, nourishing meal.Prep time does not include time for pre-soaking lentils. (Note: this is a rather dry lentil dish, if you prefer the more wet, soupy variety then you could opt for another recipe with chana dal that I have posted: #83985)
Provided by eatrealfood
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 236.5, Fat 9.6, SaturatedFat 1.2, Sodium 363.4, Carbohydrate 29.9, Fiber 9.5, Sugar 5.8, Protein 10.6
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