Plain Chana Dhal Food

PLAIN CHANA DHAL

Plain Chana Dhal image

Plain Chana Dhal

Provided by Ruhana Ebrahim

Time 1h

Number Of Ingredients 14

Ingredients

Plain Chana Dhal
1 onion (sliced)
½ teaspoon whole Jeeru (Cumin) seeds
1 piece taj (cinnamon stick)
¼ stem curry leaves
¼ teaspoon mustard seeds
3 tablespoon oil
1 cup chana dhal (soaked for 2-3 hrs)
1 teaspoon salt
1 teaspoon dhana jeeroo powder
¼ teaspoon white pepper powder
½ teaspoon chilli powder
Pinch turmeric powder
1 teaspoon ground green chillies

Steps:

1. Braise onion with jeeru, mustard, taj and curry leaves until golden. 2. Mix spices, shallot and chillies in washed and drained dhal. 3. Then add to onions. Mix well adding half cup water. 4. Cook until dhal softens but retains shape, adding more water as needed to cook. 5. Cook all water out and serve with roti/bread. Note: Some people like to add a liquidized tomato. You may add if you like.

CHANA DAL (SPLIT CHICKPEA CURRY)

Chana Dal (Split Chickpea Curry) image

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

Ingredients

1 cup dried chana dal (split chickpeas) (can sub whole chickpeas*, 200 g)
2 Tbsp olive oil (30 mL)
1 white or yellow onion (finely diced)
2 Tbsp fresh grated ginger
4 cloves garlic (minced)
2 tsp garam masala
1 14.5-oz can diced tomatoes (400 g)
1 ½ cups water (355 mL)
¼ tsp salt
To serve: rice, lemon, cilantro, yogurt

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

INDIAN DAHL WITH SPINACH

Indian Dahl with Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Provided by Gillian Stevens

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

Steps:

Rinse lentils and soak for 20 minutes.
In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g

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