Dal Chana Dal Split Chickpeas Recipes

EASY CHANA DAL RECIPE. SPLIT CHICKPEA SOUP

Steps:

• Soak the dal for 1 hour to overnight. Drain and combine with 2 cups water in a saucepan. Cover and cook for 20 to 25 minutes over medium heat. Open the lid a crack if the water threatens to boil over.
• Meanwhile, blend the tomato, garlic, ginger, coriander, turmeric, paprika and cayenne with 1/2 cup of water until smooth.
• Add the tomato mixture and salt to the cooking split peas. Cover and cook for another 15 minutes or until the split peas are tender. Mash some of the split peas and continue to simmer until desired tenderness and consistency.
• Make the tempering: Heat oil in a small skillet over medium heat. When the oil is hot, add cumin seeds and cook until they change color. half to 1 minute. Add in the asafetida. Add half of this tempering, garam masala, cayenne to the simmering dal and mix in. Taste and adjust salt and spice. Take off heat, add cilantro and mix in. garnish with the remaining tempering and serve.

CHANA DAL (SPLIT CHICKPEA CURRY)

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!

CHANA DAL (AUTHENTIC NORTH INDIAN RECIPE)

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.

DAL - CHANA DAL (SPLIT CHICKPEAS)

Steps:

• 1. Combine the chana dal, tumeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust heat so mixture bubbles gently, cover partly and cook for 40 minutes. At that point, mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until dal is tender, about 20 minutes; turn off heat. Remove bay leaf. Use Mathani to puree dal for about 1 minute; dal should be saucy, not soupy. 2. To make tadka, put oil in small saucepan of medium high heat. When oil is hot, add cloves; let sole for about 30 seconds until fragrant. Add garlic and cook, stirring constantly, until medium brow. Stir in chili flakes and turn off heat. 3. Pour tadka into dal; stir gently to combine. Garnish with cilantro and serve.