Chana Dal Curried Chick Peas Recipes

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

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.

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 MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHANA DAL, NEW DELHI-STYLE

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.

CURRIED CHICK-PEAS ( CHANA DAL)

Steps:

• In a large sieve or colander, wash the chickpeas under cold running water until the draining water runs clear. Drop the chick-peas into a large bowl or pan, pour in enough water to cover them by at least 2 inches., and let them soak at room temperature uncovered for 12 hours or overnight.
• Drain the chick-peas in a large colander or sieve, place them in a heavy 3-4 quart saucepan, and add the tea leaves, salt, and 4 cups of the water. Bring to a boil over high heat, partially cover the pan, reduce the heat to low and simmer.
• In a separate 3-4 quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Add the cumin seeds and stir 30 seconds,then add the onions and ginger. Lower the heat to moderate and, stirring constantly, fry the mixture for 7-8 minutes, until the onions are soft and golden brown.
• Watch carefully for signs of burning and regulate the heat accordingly. Stir in the turmeric, cumin, ground coriander, garam masala, red pepper, and 1 Tblsp. of water, and fry for 1 minute. Then add the chick-peas, their cooking liquid and the remaining 1 cup of water.
• Stirring constantly, bring to a boil over high heat, cover the pan tightly, reduce the heat to low, and simmer for about 25 minutes, or until the chick-peas are tender but still intact. Taste for seasoning, ladle the entire contents of the pan into a heated bowl. Sprinkle with the fresh coriander and serve at once.

CHANNA DAL (CURRIED CHICKPEAS)

Steps:

• Put chickpeas in a bowl. Add enough cold water to cover and soak overnight.
• To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
• In a large saucepan, melt margarine over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
• Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy. Mix well.
• Place chickpeas in a serving dish and sprinkle with cilantro leaves.

CHANA MASALA (CHICKPEA CURRY) WITH SPINACH

Steps:

• Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
• Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
• Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
• Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
• Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
• Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

TRINI CHANA AND ALOO

Steps:

• In a medium Dutch oven or heavy soup pot, add water to cover the chickpeas by 2 inches, and bring to a boil over high heat, skimming the foam, then lower to a simmer. Simmer for 45 to 60 minutes, until chickpeas are tender; drain, keeping the cooking water. (I like to use it later in the recipe; it's also a nice base for soups.)
• Meanwhile, purée the culantro and 1/3 cup water in a blender until smooth. Add a pinch of salt, the garlic and the chile. (Half a deseeded habanero will make the dish gently but noticeably hot. Adjust from there.) Blend until smooth. Stir the herb purée into the hot, drained chickpeas.
• Rinse and dry the pot. Peel the potato, and cut it into 3/4-inch chunks. In the pot, heat the oil over medium heat, add the curry powder and turmeric and stir, until very aromatic and just starting to darken. Carefully add the potatoes and cook, stirring, for 3 minutes. Add the chickpeas and cook, stirring, until you get a little sticking on the bottom of the pot, 3 to 5 minutes. Add a little water to scrape up the stuck parts, then add water to cover by 1/2 inch. (I use the chickpea cooking water, but Dolly Sirju prefers fresh water.) Add 1 1/2 teaspoons of kosher salt.
• Bring the pot to a vigorous simmer, shy of a full boil, and cook until the potatoes are tender and the chickpeas are soft, about 30 minutes. Season with salt to taste. Chop some more culantro. Serve the curry with long grain white rice or roti, and garnish with chopped culantro.