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
CURRIED CHICK-PEAS ( CHANA DAL)
Make and share this Curried Chick-Peas ( Chana Dal) recipe from Food.com.
Provided by CJAY8248
Categories Indian
Time 12h35m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 15
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)
Another Dal recipe! We love trying new dal recipes to go with our Indian meals. Dal is a staple Indian dish. I found this recipe in the cookbook "Vegetarian Cooking Around the World."
Provided by Enjolinfam
Categories Beans
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 13
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 DAL (CURRIED CHICK-PEAS)
Steps:
- In a large sieve or colander, wash the chick-peas 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 sieve or colander, place them in a heavy 3- to 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 for 1 hour. In a separate 3- to 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 for 30 seconds, then add the onions and ginger. Lower the heat to moderate and, stirring constantly, fry the mixture for 7 to 8 minutes, until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the turmeric, cumin, ground coriander, garam masala, red pepper and 1 tablespoon 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. Serves 4 to 6; one of many dishes. Serve with rice. PER SIXTH: 156.6 cals, 5.5 g fat (30.8% cff); with rice 289 cals, 5.8 g fat, 18.1% CREDITS (1969) Time-Life Books, New York: Foods of the World (Series) Recipes: The Cooking of India (Reprinted 1975). kitpatHs bookshelf. Recipe by: Time Life Foods of the World (1969;75) Posted to Digest eat-lf.v097.n297 by KitPATh on Nov 22, 1997
Nutrition Facts : Calories 32 calories, Fat 3.08341217948718 g, Carbohydrate 1.39143400641026 g, Cholesterol 7.6325 mg, Fiber 0.46989199090004 g, Protein 0.308899262820513 g, SaturatedFat 1.84953608333333 g, ServingSize 1 1 Serving (108g), Sodium 5.38528125 mg, Sugar 0.921542015510217 g, TransFat 0.230079346153847 g
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