Chana Dal Split Chickpeas New Delhi Style Recipes

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

Ingredients

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 (AUTHENTIC NORTH INDIAN RECIPE)

Chana Dal (Authentic North Indian Recipe) image

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

Ingredients

1 cup chana dal ((bengal gram or split chickpeas) - 200 grams)
2.5 to 3 cups water (for stovetop pressure cooking and 2 to 2.5 cups water for Instant Pot cooking)
¼ teaspoon turmeric powder
3 tablespoons oil (or ghee (clarified butter))
1 teaspoon cumin seeds
2 teaspoons finely chopped garlic (or 4 to 5 medium-sized garlic)
½ cup finely chopped onions
1 cup finely chopped tomatoes ( or 2 medium-sized tomatoes)
½ to 1 teaspoon finely chopped ginger (or 1 inch ginger)
½ teaspoon chopped green chilies (or serrano pepper or 1 green chilli)
½ teaspoon red chili powder
¼ teaspoon turmeric powder ((ground turmeric))
½ teaspoon Garam Masala
½ teaspoon dry mango powder ((amchur powder) or add as required * check point 4 in notes below)
1 pinch asafoetida ((hing) - optional)
1 teaspoon Coriander Powder ((ground coriander))
1 teaspoon dry fenugreek leaves ((kasuri methi) - crushed, optional)
salt (as required)
1 to 2 tablespoons chopped coriander leaves ( (cilantro))

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