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
NEW DELHI-STYLE CHANA DAL
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 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.
CHANA DAL (SPLIT CHICKPEAS), NEW DELHI-STYLE
Steps:
- 1. 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. 2.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. 3.Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
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