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Dry Chana Dal Recipe.

Updated on December 3, 2016

Dry Chana Dal

Dal or lentils are one of the staple ingredient of Indian food. Dals are easy to cook, easy to digest and full of proteins. There are many kind of dals or lentils available in markets. Chana dal is one of the most common and liked dal. Chana dal can be cooked dry as well as with gravy. Chana dal can be eaten with rice, roti or naan. It is yellow in colour and highly notorious. Being full of proteins, it is high on fiber content and has very low calories. Dal are also eaten by people who are looking to lose weight as they not only fill the tummy but also give high energy and very less calories. It has got no fat, no cholesterol and hardly any carbohydrates. It is very easy to cook and dry chana dal looks pleasing to eye too if served right.

Dry Chana Dal
Dry Chana Dal
Split Chana Lentil
Split Chana Lentil
Grounded Turmeric
Grounded Turmeric

Serves 4

Ingredients:

1. Chana dal / Split yellow lentil: 250 grams/ 9 Oz.

2. Coconut: 30 grams / 1 oz grated.

3. Water: 1.2 liter / 40 fl.oz

4. Bay leaves: 2 torn in to pieces.

5. Onion: 1 finely chopped.

6. Ginger: 2.5 cm or 1 inch piece fresh, chopped.

7. Fresh green chilies: 3 slit lengthwise but left whole.

8. Fresh green chili: 1 deseeded and chopped.

9. Heeng (Asafetida): ½ Tsp.

10. Ground Turmeric: ½ Tsp

11. Vegetable or ground nut oil: 3 Tbsp.

12. Tamarind paste: 1½ Tbsp.

13. Sugar: 1½ Tbsp.

14. Garam masala: ½ Tsp.

15. Ground Cumin: ¼ Tsp.

16. Ground Coriander / cilantro: ¼ Tsp.

17. Salt to taste.

To Garnish

1. Ghee: 15 grams melted.

2. Garam Masala: 1 Tsp.

Fresh coriander / cilantro: Chopped

Garam Masala
Garam Masala
Heeng ( Asafoetida)
Heeng ( Asafoetida)

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Method

Method:

1. In a vessel soak lentils in water for 15 minutes and drain it.

2. Now take these lentils in a large saucepan and add to it 1.2 liter of water.

3. Cover the pan and put on high heat.

4. Bring to boil.

5. If foam comes to surface then skim it.

6. When foam stops rising stir in bay leaves. Asafetida & turmeric.

7. Now leaving a space to let hot air pass out, half cover the pan with lid and simmer for about 45 minutes.

8. Make sure that lentil is not over cooked and cook till all water evaporates or is absorbed.

9. Now in a separate frying pan heat oil over medium heat.

10. Add onion and ginger and fry for 7 to 8 minutes stirring frequently.

11. Now add coconut, sugar, tamarind paste, chopped green chili, ground coriander, and cumin and garam masala.

12. Stir for about 1 minute.

13. Now to this mixture add cooked lentil along with any water if left.

14. Stir it well so mixture and lentils mix well.

15. Add salt.

16. Taste it and if required add more salt, sugar and tamarind.

17. Now transfer this dish in to a serving dish and dazzle the hot ghee over it.

18. Sprinkle Garam Masala over it.

19. Garnish with chopped coriander.

20. Serve hot with roti or naan.

Tips:


1. Be sure to soak lentils for 15 to 30 minutes.

2. Though Desi ghee is preferred but if not available then vegetable oil can be used.

3. Even though dal don’t have any cholesterol but ghee is rich source of cholesterol , so the person with heart disease or high cholesterol levels should avoid garnishing with ghee.

Comments

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    • Indian Chef profile imageAUTHOR

      Indian Chef 

      8 years ago from New Delhi India

      Thanks Marissa.

    • profile image

      Marissa Buhalo 

      8 years ago

      Wow!! this dish looks like very rich in flavour.I wish i can create a delightful Dry Chana Dal recipe.

    • Indian Chef profile imageAUTHOR

      Indian Chef 

      9 years ago from New Delhi India

      Thanks Jenubouka for the comment and lentils or as we call it dal is staple food in India. We got so many recipes for them and lentils are more than 12 kinds which we use regularly.

    • profile image

      jenubouka 

      9 years ago

      Wow, I really like this recipe for lentils. We use or try to create, I should say, lentil dishes in the restaurant, but never thought of trying an Indian influence. Sounds amazing.

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