Chana Dal

Chana dal, also known as Bengal Gram. It is the inner part of Kala Chana. Kala Chana is a type of legume with dark brown skin. Inside it is yellow and is known as chana dal. It looks like chickpeas but split in half. It has a sweet and nutty taste. Chickpea flour, known as Besan is also obtained from this legume. It is high in fibres and rich in proteins, a very good option for people who are on a low-carb diet.

Today’s recipe is known as Punjabi Chana Dal Fry. A recipe from Punjab. It is a very delicious vegetarian recipe with great texture. For faster cooking, it is best to soak them for 2-3 hours. It is usually served with Chapati or Roti. But you can also serve it with rice.

Chana dal (Lentejas amarillas al estilo hindú)

Ingredients

  1. 150g Chana Dal
  2. 600ml water approx.
  3. Half onion, cut into slices
  4. One tablespoon ginger- garlic paste
  5. Two tablespoons oil
  6. Salt to taste
  7. Two tablespoons fresh coriander leaves chopped

Spices:

  • Two bay leaves
  • Three-four green cardamom
  • Half cinnamon sticks
  • Half teaspoon cumin seeds
  • One teaspoon turmeric powder
  • One teaspoon coriander powder
  • One teaspoon red chilli powder

For the Seasoning:

  • One tablespoon oil
  • Half onion cut into thin slices
  • Two very finely chopped garlic cloves
  • Half teaspoon cumin seeds
  • Two whole dried red chillies
  • Half teaspoon red chilli powder

 

Instructions

-First, wash the lentils very well and soak them in water for three hours.

-Drain and keep aside for later.

-Put a pot with oil on a medium flame. When the oil is hot, add all the whole spices (Cumin seeds, Bay Leaves, Cinnamon stick, and Cardamoms).

-Wait a few seconds and add the chopped onion. When the onion is translucent, add the ginger-garlic paste. Sauté for a few seconds.

-Add all the dry spices powder (Turmeric, Coriander and Red Chilli) and a little bit of water so that spices do not burn. Sauté for one minute and add the lentils.

-Add salt and mix everything. Sauté for 1 to 2 minutes and add water.

-Cover the pot and cook it for about 30 minutes or until the lentils are tender.

-With the help of a wooden spoon, smash a few grains of lentils to obtain a smooth texture.

Making the tempering

-Put a frying pan with oil on a medium to high flame. When the oil is hot, add cumin seeds and the dried red chillies.

-When they start to crackle add the onion and chopped garlic. Fry them until golden brown and pour it directly into the lentil.

-Stir everything together and sprinkle freshly chopped coriander on top.

-Serve with Chapati or Roti.

Tips and tricks

  • Note that the lentil absorbs water when it cools down. So, to get the right consistency to turn off the flame when it is a little bit liquid.
  • If you do not like hot, you can remove the chilli after tempering.

Chana dal (Lentejas amarillas al estilo hindú)

Básicos relacionados

Pasta de ajo y jengibre

 

Chana Dal

Chana Dal

Prep Time 10 mins
Cook Time 40 mins
Soak time 4 hrs
Total Time 4 hrs 50 mins
Cuisine India
Servings 2
Calories 265 kcal

Ingredients
  

  • 150g Chana Dal
  • 600ml water approx
  • Half onion, cut into slices
  • One tablespoon ginger- garlic paste
  • Two tablespoons oil
  • Salt to taste
  • Two tablespoons fresh coriander leaves chopped

Spices:

  • Two bay leaves
  • Three-four green cardamom
  • Half cinnamon sticks
  • Half teaspoon cumin seeds
  • One teaspoon turmeric powder
  • One teaspoon coriander powder
  • One teaspoon red chilli powder

For the Seasoning:

  • One tablespoon oil
  • Half onion cut into thin slices
  • Two very finely chopped garlic cloves
  • Half teaspoon cumin seeds
  • Two whole dried red chillies
  • Half teaspoon red chilli powder

Instructions
 

  • First, wash the lentils very well and soak them in water for three hours.
  • Drain and keep aside for later.
  • Put a pot with oil on a medium flame. When the oil is hot, add all the whole spices (Cumin seeds, Bay Leaves, Cinnamon stick, and Cardamoms).
  • Wait a few seconds and add the chopped onion. When the onion is translucent, add the ginger-garlic paste. Sauté for a few seconds.
  • Add all the dry spices powder (Turmeric, Coriander and Red Chilli) and a little bit of water so that spices do not burn. Sauté for one minute and add the lentils.
  • Add salt and mix everything. Sauté for 1 to 2 minutes and add water.
  • Cover the pot and cook it for about 30 minutes or until the lentils are tender.
  • With the help of a wooden spoon, smash a few grains of lentils to obtain a smooth texture.

Making the tempering:

  • Put a frying pan with oil on a medium to high flame. When the oil is hot, add cumin seeds and the dried red chillies.
  • When they start to crackle add the onion and chopped garlic. Fry them until golden brown and pour it directly into the lentil.
  • Stir everything together and sprinkle freshly chopped coriander on top.
  • Serve with Chapati or Roti.

Notes

Tips and tricks

  • Note that the lentil absorbs water when it cools down. So, to get the right consistency to turn off the flame when it is a little bit liquid.
  • If you do not like hot, you can remove the chilli after tempering.

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