Chana Dal Chicken Recipes

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CHANA DAL, NEW DELHI-STYLE



Chana Dal, New Delhi-Style image

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

1 cup split chickpeas (chana dal)
1 1/2 teaspoons turmeric
1/2 teaspoon ground cardamom
1 bay leaf, preferably Indian
1 teaspoon salt
2 tablespoons sunflower orsafflower oil
6 whole cloves
4 large garlic cloves, thinly sliced
1 teaspoon crushed-red-chile flakes (optional)
3 tablespoons freshly chopped cilantro

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 CHICKEN



Chana Dal Chicken image

Make and share this Chana Dal Chicken recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 14

250 g skinless chicken
150 g grams lentils
1 large onion, sliced
2 tomatoes, chopped
4 green chilies
6 garlic cloves (peeled)
1/2 inch gingerroot, minced
1/4 tablespoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
2 tablespoons oil

Steps:

  • clean dal and boil with enough water,salt and turmeric till soft then mashed it with water .
  • Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
  • Add oil ,tomatoes and green chillies and cook for 5 minutes.
  • then add mashed dal with water.
  • and cook for 10 to 15 minutes .then sprinkle Garam Masala.

Nutrition Facts : Calories 348.4, Fat 12.8, SaturatedFat 2.1, Cholesterol 70.8, Sodium 83, Carbohydrate 26.3, Fiber 7.1, Sugar 8.4, Protein 33.5

CHANA DAL WITH BELL PEPPER



Chana Dal With Bell Pepper image

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

250 g channa dal (gram dal)
2 tablespoons cooking oil
1 large red bell pepper
1 large tomatoes
1/2 onion
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
3/4 teaspoon mustard seeds
2 -3 dried red chilies
1 bay leaf
2 cloves
1 cinnamon stick
3 -5 curry leaves
coriander (optional)
parsley (optional)
1/4 teaspoon ginger paste
1/4 teaspoon garlic paste

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.

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