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 CURRY (KERALA STYLE)
Can be used as a soup or a curry to be eaten with rice. My kids LOVE this! Hing is asafoetida powder (the ingredient in Bean-o). It can be found in asian and indian groceries
Provided by JacquelineS
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
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.
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
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