Chana Dal

Chana Dal is a Northern Indian dish made with split chickpeas and can be served over rice or with bread. This dish can be made using a pressure cooker or instant pot, but you can also use a stovetop pot if you have the extra patience for thoroughly cooking the split chickpeas. If you don’t have all of these spices, don’t worry, you can get by with turmeric, cumin, and coriander.

Ingredients

Serves: 4 Time: 1 hour 45 minutes

Chana Dal

Cooking the Split Chickpeas

• 1 cup chana dal (split chickpeas)
• 2 1/2 cup water
• 1/4 tsp turmeric powder

Remaining Ingredients

• 1/2 cup yellow onion, finely diced
• 3 garlic cloves, peeled & minced
• 1 tsp cumin seeds or ground cumin
• 1 tsp fresh minced ginger
• 1/2 tsp chopped green chilies
• 14 oz. can diced tomatoes
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp amchur powder (dry mango powder)
• 1 pinch asafortida (hing) or corn starch
• 1 tsp coriander powder
• Salt to taste

Directions

1. First, soak the dal in water for at least an hour or soak in hot water for 30 minutes.
2. Once the dal has soaked, drain and transfer to a pot with 2 1/2 cups of water and bring to a boil together with the turmeric.
3. After the dal has reached a boil, reduce heat to low and cover with a lid, simmer for 35-40 minutes or until the dal is softened.
4. Meanwhile, prepare your remaining ingredients.
5. In a large skillet, set heat to high and begin cooking the onion in the garam masala, turmeric powder, chili powder, coriander, cumin, amchur powder, and hinge. Cook together for about 5 minutes.
6. Then, add the garlic and ginger. Stir together for another 2-3 minutes.
7. Next, add the green chilies, diced tomatoes, and a dash of salt.
8. Cook together for about 7 minutes.
9. After your dal has cooked, combine with the vegetable mix and stir together well.
10. Serve over rice and enjoy!

Nutrition Information

Nutrition Disclaimer

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