CHANA DAL, NEW DELHI-STYLE
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don't have one and don't want to buy one, a potato masher will do the trick.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield About 4 servings
Number Of Ingredients 10
Steps:
- Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKPEA & COCONUT DHAL
You'll love the 'tarka', which is the spiced butter that's poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and pickles alongside
Provided by Diana Henry
Categories Dinner, Main course, Side dish
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 22
Steps:
- Heat the ghee or groundnut oil and fry the onion over a medium heat until it's pale gold and soft. Add the garlic and ginger and cook for another couple of mins. Stir in all the spices and cook for another minute or so, then add all the remaining ingredients and 450ml water. Bring to just below boiling point, turn the heat down and simmer for about 40 mins until the split peas are soft. If you like your dhal thick in texture, mash the chickpeas to break them down. If the mixture is getting dry, add more water. If it's too thin, keep cooking until you get the thickness you want. There is no 'right' consistency; dhal can be almost brothy or like a thick purée.
- To serve, heat the ghee or butter in a pan and add the shallots. Fry until they're golden, then add the cumin seeds, black mustard seeds and chilli flakes. Cook until their aromas are released. Scatter coriander on top of the dhal, then pour over the spiced butter.
Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
CHANA DAL CURRY (KERALA STYLE)
Can be used as a soup or a curry to be eaten with rice. My kids LOVE this! Hing is asafoetida powder (the ingredient in Bean-o). It can be found in asian and indian groceries
Provided by JacquelineS
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
- Heat oil in another pan.
- Saute cabbage and bell pepper over high heat, about 3 minutes.
- Add ginger, jalapeno, hing, dry spices and tomato.
- Saute until the oil separates from the ingredients in the pan.
- Add 1 c of water and bring to a boil.
- Add cooked dal and cook 10 minutes until gravy is thick.
- Add the coconut milk and remove from heat.
- Add lemon juice.
- Serve with flat bread or rice.
More about "chana dhal curry recipes"
CHANA DAL RECIPE - HOW TO MAKE CHANA DAL CURRY IN PRESSURE …
From foodviva.com
CHANA DHAL CURRY FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
EASY CHANA DAL RECIPE (SPLIT CHICKPEA CURRY) | LIVE EAT LEARN
From liveeatlearn.com
TOP 10 BEST EVER DHAL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TRIPE & CHANA DHAL RECIPE BY SUMAYAH
From halaal.recipes
TOP 46 CHICKPEA DHAL RECIPE RECIPES - HERCULES.DIXIESEWING.COM
From hercules.dixiesewing.com
CHANA DAL WITH CHICKEN - TIFFIN AND TEA
From tiffinandteaofficial.com
CHICKEN & CHANA DHAL CURRY RECIPE BY NASEEMA KHAN (ZULFIS)
From halaal.recipes
CHANA DAL RECIPE - SPICE UP THE CURRY
From spiceupthecurry.com
CHANA DAL RECIPE (BENGAL GRAM RECIPE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHANA DAL (SPLIT CHICKPEAS) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
CHANA DHAL CURRY - SAPEOPLE SOUTH AFRICAN RECIPES
From tastyrecipes.sapeople.com
TOP 40 CHANA DAHL RECIPES - TMAX.PAKASAK.COM
From tmax.pakasak.com
CHANA DAL RECIPE - COOK WITH MANALI
From cookwithmanali.com
TOP 43 CHANA DAHL RECIPES - ISTIMEWA.DIXIESEWING.COM
From istimewa.dixiesewing.com
DAL (INDIAN LENTIL CURRY) | RECIPETIN EATS
From recipetineats.com
MAGH DHAL RECIPE BY FATIMA A LATIF
From halaal.recipes
CHANA DHAL RECIPE BY NASEEMA KHAN (ZULFIS)
From halaal.recipes
CHICKPEA DAHL | INDIAN RECIPES | GOODTO
From goodto.com
DAL CHICKEN RECIPE – CHICKEN & LENTIL CURRY – DAAL MURGH
From fatimacooks.net
You'll also love