Chana Dal Recipe: Chana Dal, also known as chana dal fry, is a delicious spiced dal curry recipe. A low-fat, gluten-free (no asafoetida) vegan dish. Essentially, a lentil soup made with bengal gramme and onion – tomato sauce. It goes well with plain steamed rice as well as roti recipes.
Chana dal is high in fibre, a good source of protein, and a good choice for people on a low carb or diabetic diet. Chana dal is another name for bengal gramme or split chickpeas. The flavour of these lentils is sweet and nutty. Black chickpeas are used to make chana dal (kala chana). They are split open and the outer husk is peeled away. These lentils are also ground into besan or gramme flour.
An easy dal fry recipe made very similar to the popular dal fry recipe made with toor dal or split pea lentil. Essentially, chana dal masala is made by pressure cooking dal with a tomato and onion base. It is also spiced with other Indian spices to add flavour and aroma.
In addition, I cooked the tomato and onion in a pressure cooker with bengal gramme in this recipe. Alternatively, the dal and tomato-onion mixture can be cooked separately and then combined.
But I usually make this simple chana dal fry. The chana dal goes well with steamed basmati rice or jeera rice and raita, kachumber (salad), or a vegetable dish on the side. You could also serve it with rotis or naan and some papads, as well as cucumber raita.
It is best to soak the chana dal in water for an hour before cooking it. You can prepare the dal in a pressure cooker or in a skillet. The chana dal should be cooked softly so that it is easy to digest.
In addition, I’d like to emphasise the health benefits of bengal gramme. First and foremost, bengal gramme is high in fibre and lowers bad cholesterol. Second, because it has a low glycemic index, it is suitable for diabetic patients. Third, it is thought to be an effective blood pressure reducer by altering the order of blood vessels. Finally, and perhaps most importantly, bengal gramme contains magnesium, which helps to keep the heart healthy.
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Chana Dal Recipe Card:
Chana Dal Recipe
- 1/2 cup chana dal (soaked 30 minutes)
- 2 tbsp olive oil
- 3/4 tsp mustard seeds / rai
- 1/2 tsp jeera / cumin seeds
- 1 dried red chilli
- pinch of hing / asafoetida
- few curry leaves
- 1 inch ginger (finely chopped)
- 2 cloves garlic (finely chopped)
- 2 green chilli (finely chopped)
- 1 onion (finely chopped)
- 1 tomato (finely chopped)
- 1/2 tsp kashmiri red chilli powder
- 1/4 tsp turmeric powder / haldi
- salt to taste
- 1/2 coriander powder
- 2 cups water
- 2 tbsp coriander leaves
- To begin, heat the oil in a saucepan and add the tempering ingredients. (mustard, jeera, red chilli powder, hing, and curry leaves)
- Continue to sauté them until they splutter. Sauté the ginger, chilli, and garlic as well.
- In addition, fry the onions until they become translucent.
- Moreover, add tomatoes and sauté until soft and mushy.
- Now stir in the chilli powder, turmeric, coriander powder, and salt. Cook for a minute.
- Add the chana dal. Ensure that the chana dal has been washed and soaked for 30 minutes.
- Then add 2 cups of water and thoroughly mix.
- Cook for 5-6 whistles on medium heat, or until the dal is thoroughly cooked.
- When the pressure has been completely released, open the vessel and give it a good stir.
- Check for seasonings and make any necessary adjustments. Garnish with a few chopped coriander leaves if desired.
- Finally, serve the hot chana dal with rice and roti.
- If you don’t have a lot of time, you can pressure cook the dal first and then temper it.
- In the same manner, prepare moong dal. However, there is no need to soak the moong dal.
- Additionally, adjust the spices to your liking.
- Adjusting the consistency: If the dal becomes too thick, add some water after adding the sautéed masala tempering mixture and simmer for a few minutes.
- If the dal becomes too thin, simmer it for a longer period of time until it reaches the desired consistency.
- To cook lentils in a pot or pan, soak them for an hour first.
- In a pot or pan, combine 4 cups water and the drained lentils.
- Mix in the turmeric powder. Cook, covered, for 45 minutes to 1 hour, or until the lentils are softened thoroughly. If necessary, add more water.
- If the mixture froths, cook it uncovered at first, then cover and continue to cook. A few drops of oil help to reduce frothing.
- Finally, squeeze in some lemon juice to add some tang.
What dishes can be made from chana dal?
- Chana Dal Dhokla. Recipe by Chef Kishore D Reddy. …
- Dal Pitha. Recipe by Chef Karuna Verma. …
- Soya Chana Ki Bhurji. …
- Ghiya Chana Dal. …
- Carrot Gojju. …
- Lamb and Dal Dalcha. …
- Bhein Ke Kebab. …
- Aloo and Dal ki Tikki.
Is chana dal the same thing as yellow split peas?
Despite the misleading title, chana dal is not the same as yellow split peas. Yes, split peas are very similar and make an excellent substitute, but they are not the same. Dal is also one of the simplest meals to prepare, and it makes an excellent dinner with just a bit of rice and some yoghurt or milk.
How should chana dal be peeled?
When your chickpeas are nearly done (either in a pot on the stovetop or in a pressure cooker), remove them from the heat and add a few glasses of cold water to the pot. The skins will crack, loosen, and float to the surface. Using a slotted spoon, remove them. As you stir the chickpeas, more loosened skins will rise to the surface.
Is chana dal nutritious?
Chana dal is another name for baby chickpea. According to a study published in the journal ‘Annals of Nutrition & Metabolism,’ a diet rich in chickpeas can help reduce bad cholesterol in our blood. Keeping our cholesterol levels under control is essential for a healthy heart.
Can I substitute chana dal for split peas?
Yellow split peas cook quickly to mush, whereas Chana Dal retains its shape well. Most curry recipes that call for Chana Dal can be substituted with yellow split peas. However, if the curry is a “dry curry,” where you want the dal to keep its shape, the swap will not work as well.
Is chana dal synonymous with chickpeas?
“Chana” refers to chickpeas, while “dal” refers to split lentils, peas, or chickpeas. As a result, chana dal is split chickpeas in soup or curry! Chickpeas are split and polished for this dish, resulting in a different texture and feel than whole chickpeas.
What exactly is the distinction between matar dal and chana dal?
Split pigeon peas or Toor Dal (Cajanus cajan), split-desi chickpeas or Chana Dal (Cicer arietinum), and split yellow peas or Matar Dal (Pisum sativum) are all commonly referred to as split yellow peas, despite the fact that they are all members of the bean family leguminosae (Fabaceae)
Is chana dal healthy for the stomach?
Digestion Aid: Because chana dal is high in fibre, it aids digestion by increasing the number of healthy bacteria in your gut and allowing waste to flow more efficiently through your digestive tract. Skin that is clear and bones that are strong: This Chana dal benefit will surely make you happy because it aids in the treatment of acne.
Is it difficult to digest chana dal?
Most people have trouble digesting lentils such as toor dal, maa ki dal, chana dal, and others because they, too, contain short-chain carbs like beans.
Is chana dal fattening?
High in Good Fats:
However, about 70% of the fat content of chana dal is made up of ‘good fats,’ such as polyunsaturated and monounsaturated fats. These will not cause you to gain weight, but will instead improve your heart health and support other body functions such as anti-inflammation, according to ‘Harvard Medical School.’
Is chana dal good for losing weight?
Whether you are a vegetarian or a non-vegetarian, you should try to incorporate chana dal into your diet. This lentil goes well with a wide variety of foods. However, for weight loss, make sure to prepare chana dal recipes without using too much oil or other fattening ingredients.
How can I soften chana dal fast?
Drain the water.
- Soak the chana dal in enough water for an hour. …
- Add chana dal in a 3 litre pressure cooker. …
- Pressure cook the chana dal for about 10 to 11 minutes or 7 to 8 whistles on a medium-high to high heat, till they are softened and well cooked. …
- Add 2 teaspoons finely chopped garlic.
Is it better to eat black chana or white chana?
Kabuli Chana is superior to Kala Chana in terms of bone health and strength maintenance. Kabuli chana strengthens your bones. Kabuli Chana is high in iron and calcium, both of which are essential for bone strength. Osteoporosis can develop in your bones as a result of a calcium deficiency in your body.
Is chana dal a source of gas?
They can cause bloating in sensitive people due to their high fibre content. This is especially true for people who are not accustomed to consuming a high fibre diet. Lentils, like beans, contain FODMAPs. These sugars may contribute to bloating and excessive gas production.
Is chana dal protein-rich?
Bengal gramme dal is a split chana dal that is high in nutrients. It can be used to make delicious fritters, soups, dal, salads, and curries. It’s high in protein, folate, zinc, calcium, and dietary fibre. Fibre-rich foods help to keep blood glucose levels stable.
Is chana dal beneficial for constipation?
Pulses. Most beans, lentils, chickpeas, and peas are high in fibre, a nutrient that aids digestion and prevents constipation. According to a 2017 study, 100 grammes (g) of cooked pulses provides approximately 26 percent of the daily fibre intake recommended in the United States.
Can we cook chana without soaking it first?
It is critical to soak black chickpeas before cooking them. It speeds up the cooking process because the chickpeas soak up the water and expand in size. If you forget to soak them, you can pressure cook them for 45 minutes at high pressure. I used the Instant Pot to make these Sookha Kala Chana.
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