CHANA DAL, NEW DELHI-STYLE
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
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
SPINACH CHANA DAL
Spinach Chana Dal is an Indian recipe otherwise known as yellow lentils with spinach. This flavorful dish contains split chickpeas and a wide range of spices that really get your tastebuds going. See how to make this recipe from our team member Kiran.
Provided by Kiran Dodeja Smith
Time 1h45m
Number Of Ingredients 11
Steps:
- Put the dal in a medium-sized pot with 5 cups of water. Bring to a boil, skimming the foam that rises to the top. Once it boils, stir in the turmeric and cover partially, occasionally stirring. Cook for 75 minutes, being careful to check and stir a few times after 60 minutes. Stir in the salt when the dal is done.
- While the dal cooks, heat the ghee in a frying pan over medium heat. Add the mustard and cumin seeds. Stir for 30 seconds and then add the onion. Saute 5-6 minutes or until the onion starts to brown.
- Add the garlic, ginger, and green chili and cook for another 1-2 minutes.
- Add the spinach and 1/2 cup water. Bring to a boil and cover. Cook until the spinach wilts, around 8-10 minutes.
- When the dal is done cooking, add the spinach mixture to it and combine. If the dal feels too dry, stir in a bit of water to a consistency of your liking. Adjust salt to taste.
Nutrition Facts : Calories 303 kcal, Carbohydrate 48 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 649 mg, Fiber 18 g, Sugar 3 g, ServingSize 1 serving
EASY CHANA DAL RECIPE. SPLIT CHICKPEA SOUP
Easy Chana Dal Recipe. Split chickpeas make a smooth nutty soup. Flavored with roasted cumin tempering. Vegan Gluten-free Soy-free Recipe. Make it in an Instant Pot Pressure Cooker or a Sauepan
Provided by Vegan Richa
Categories Soup
Time 1h45m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 106 kcal, Carbohydrate 16 g, Protein 4 g, Fat 2 g, Sodium 406 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
DAL (INDIAN LENTIL CURRY)
Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!
Provided by Nagi
Time 1h45m
Number Of Ingredients 20
Steps:
- Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
- Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
- Add onions and fry until softened.
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
- Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
- Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
- Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
- Stir through garam masala at the end. Adjust salt if desired.
- Pour over Tadka, if using, and stir through.
- Serve Dal over rice, garnished with a sprig of coriander if desired.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
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
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
More about "chana dhal recipe recipe for enchiladas"
CHANA DHAL: RECIPES: FOOD - REDONLINE.CO.UK
From redonline.co.uk
Estimated Reading Time 1 min
- Bring to the boil and cook on a moderate heat for approximately 35 minutes or until they are well cooked and have gone soft and mushy.
- In a separate pan heat the oil, add the cumin seeds, asafoetida (if using) and crackle for 30 seconds.
CHANA DAL RECIPE - SPICE UP THE CURRY
From spiceupthecurry.com
4.8/5 (16)Calories 131 per servingCategory Main Course
- Wash the dal under running cold water till water runs clear. Or rinse 2-3 times or till the water is not cloudy anymore.
- on the stove heat the oil in a small pan on medium heat. Once hot add mustard seeds. Let them pop.
CHANA DAL RECIPE | CHANA DAL FRY RECIPE - HEBBAR'S KITCHEN
From hebbarskitchen.com
Ratings 231Servings 3Cuisine IndianCategory Side Dish
- firstly, in a cooker take oil and add the tempering ingredients. (mustard, jeera, red chilli, hing and curry leaves)
CHANA DAL RECIPE (BENGAL GRAM RECIPE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 87Calories 350 per servingCategory Main
- Add chana dal to a pot or cooker. Rinse a few times until water runs clear. Soak it in regular water for 1 to 4 hours as per your convenience.
PAKISTANI CHANA DAL RECIPE - I KNEAD TO EAT
From ikneadtoeat.com
4/5 (1)Total Time 50 minsCategory Main Course, Main MealCalories 210 per serving
HOMEMADE CHANA- DHAL VADA RECIPE - RECIPELAND.COM
From recipeland.com
4.3/5 (9)Total Time 35 minsServings 6Calories 14 per serving
CHANA DHAL RECIPE BY NASEEMA KHAN (ZULFIS)
From halaal.recipes
5/5 (1)Category Vegetarian
10 BEST CHANA DAL RECIPES - NDTV FOOD
From food.ndtv.com
Estimated Reading Time 3 mins
HOW TO MAKE CHANA DAL - EASY & TASTY INDIAN LENTIL CURRY ...
From greenbowl2soul.com
5/5 (3)Total Time 35 minsCategory Main CourseCalories 207 per serving
- Wash chana dal and put in a pressure cooker with water, turmeric powder, and salt. Mix, cover the lid, and cook until 3 whistles on medium flame.
- Heat oil in a pan. Add bay leaf, cumin seeds, and peppercorns. Once the spices turn fragrant, add chopped onions and cook until they start turning golden brown.
- Next, add tomatoes, red chili powder, green chilies, ginger, and coriander powder. Cook until the tomatoes turn mushy.
EASY CHANA DAL RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hrServings 6
- Select SAUTE setting on an Instant Pot. Select HIGH temperature setting, and allow to preheat. Add olive oil. Add cumin seeds; cook, stirring often, until lightly toasted and aromatic, 3 minutes. Stir in onion, bell pepper, ginger, and garlic, and cook 2 minutes. Add tomatoes, curry, coriander, turmeric, and 1 teaspoon of the salt, and cook 1 minute. Add chana dal and stock; lock lid in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 14 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins).
- Carefully turn steam release handle to VENTING position, and let steam fully escape (this will take 2 to 3 minutes). Meanwhile stir together yogurt, cilantro, lime juice, and remaining 1/4 teaspoon salt.
CHANA DAL RECIPE: HOW TO MAKE CHANA DAL | EASY CHANA DAL ...
From recipes.timesofindia.com
5/5 (2)Total Time 45 minsCategory DinnerCalories 161 per serving
- Soak chana dal in water for 2 hours. Wash it and transfer it in a pressure cooker. Add 1/2 tablespoon of salt and 1 cup of water. Heat pressure cooker on medium flame and after one whistle, lower the flame and cook for 7-8 minutes. Switch off the burner after 5-6 whistles.
- Meanwhile, heat olive oil in a deep pan over moderate flame and add cumin seeds and onions. Saute the onions until golden brown. Grind tomatoes and green chillies to make a thick paste. Add ginger-garlic paste in the pan and then add tomato paste. Stir for 2-4 minutes.
- Now add salt, turmeric powder, red chilli powder, coriander powder, garam masala and hing. Mix well. Now remove the lid of the cooker and transfer chana dal to the pan. Mix well and cook for 4-5 minutes. Once done, transfer the dal to a serving bowl and garnish with some coriander leaves. Serve hot with chapatis or rice.
CHANA DAL RECIPE - EASY CHANA DAAL RECIPE - HOW TO MAKE ...
From indianfoodforever.com
Estimated Reading Time 40 secs
CHANA DAL RECIPE
From ruchiskitchen.com
4.3/5 (10)Estimated Reading Time 3 minsServings 4Total Time 30 mins
CHANA DHAL AND CHICKEN / MY VERSION RECIPE BY MRS ADMIN ...
From halaal.recipes
5/5 (1)Category Chicken
CHANA DAAL FRY RECIPE, HOW TO MAKE CHANA DAAL » MAAYEKA
From maayeka.com
2.8/5 (6)Category Main CourseCuisine North Indian Cuisine, Punjabi CuisineTotal Time 20 mins
INDIAN CHUTNEY RECIPE WITH RED CHILLIES - WORLD CUISINE BY ...
From dantoombs.com
Cuisine IndianCategory Side DishServings 8Total Time 30 mins
CHANA DHAL RECIPE - THE CURRY GUY
From greatcurryrecipes.net
4.1/5 (7)Estimated Reading Time 3 minsServings 4Total Time 45 mins
32 SOAKED CHANA DAL RECIPES | TARLADALAL.COM
From tarladalal.com
Estimated Reading Time 6 mins
CHANA DAL HUMMUS - FOOD SNOB
From lefoodsnob.org
Estimated Reading Time 4 mins
CHANA DAL | DAL RECIPES - INDIAN KHANA
From indiankhana.net
Cuisine North IndianEstimated Reading Time 1 minCategory Main Course-Dal
RECIPES > REGIONAL CUISINE > HOW TO MAKE CHANA DHAL (OR DAL)
From mobirecipe.com
INDIAN DHAL RECIPE RECIPE FOR ENCHILADAS
From tfrecipes.com
DHAL, CHANA - BIGOVEN.COM
From bigoven.com
CHANA DAL - MANJULA'S KITCHEN - INDIAN VEGETARIAN RECIPES
From manjulaskitchen.com
CHANA DHAL | RECIPE | RECIPES, BEST SELLING COOKBOOKS, DHAL
From pinterest.ca
FRIED CHANA DAL SNACK-CHANA DAL NAMKEEN RECIPE-HALDIRAM ...
From padhuskitchen.com
SCHEANA SHAY SHARES THE RECIPE FOR HER FAMOUS …
From bravotv.com
CHANA DHAL RECIPE | THE CURRY GUY | RECIPE | DHAL RECIPE ...
From pinterest.ca
CHANA DHAL (OR DAL) RECIPE - COOKEATSHARE
From cookeatshare.com
CHANA DAL RECIPES - BBC FOOD
From bbc.co.uk
CHANA DHAL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHANA DHAL RECIPE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love