Daal Chana

10 Culinary Adventures with Chana Dal: A Split Chickpea Cookbook

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Embark on a culinary journey exploring the versatile world of chana dal with these 10 exciting recipes. This split chickpea cookbook offers a diverse collection of dishes, from comforting Indian classics to innovative modern creations. Whether you’re a seasoned chana dal enthusiast or a curious newcomer, these culinary adventures will inspire you to unlock the delicious potential of this humble legume. Discover the magic of chana dal recipes, perfect for healthy weeknight meals, vegetarian feasts, and everything in between. Get ready to tantalize your taste buds and elevate your cooking with the delightful flavors and textures of chana dal.

Delicious and Easy Chana Dal

This recipe provides a simple and flavorful way to prepare chana dal (split chickpeas). It’s a hearty and nutritious dish perfect for any meal.

Ingredients

  • 2 cups chana dal
  • 2 medium onions, chopped
  • 2 small tomatoes, chopped
  • 2 green chilies, chopped
  • 1-inch ginger, chopped
  • 4-5 cloves garlic, chopped
  • Oil
  • 1 tbsp salt
  • 1 tbsp red chili powder
  • 1 tsp black pepper
  • 1 tsp mustard seeds
  • 1 tsp asafoetida (hing)
  • 1 tbsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp kasoori methi (dried fenugreek leaves)

Instructions

  1. Rinse and Soak: First, rinse the chana dal in warm water. Then, soak it for at least 30 minutes, or preferably 1 hour. This saves cooking time and fuel.

  2. Cook the Dal: Add the soaked dal to a pot with 4 cups of water, salt, pepper, asafoetida, and 1 tablespoon of oil. Bring to a boil, then reduce heat and simmer until the dal is soft and thick. Check for doneness after a few whistles of a pressure cooker. If it still seems a bit firm, simmer uncovered until cooked through. Avoid overcooking, as the dal will thicken further as it cools.

  3. Prepare the Tadka (Tempering): In a separate pan, heat oil and add cumin seeds, ginger, garlic, and mustard seeds. Sauté until golden brown. Then, add the chopped onions and cook until they turn a golden brown. Next, add the red chili powder and garam masala. Continue cooking until the onions reach a rich, dark golden color.

  4. Combine and Finish: Add the chopped tomatoes to the tadka and cook until they soften. Pour the prepared tadka over the cooked dal. Stir well to combine. Finally, sprinkle with kasoori methi for added flavor. Serve hot and enjoy!

Savory and Healthy Oat and Chana Dal Pancakes

These pancakes are packed with nutrients and flavor, making them a perfect healthy breakfast or snack. Oats and roasted chana dal (split chickpeas) provide a good source of protein and fiber, while the addition of vegetables like carrots and spinach boosts the nutritional value even further.

Ingredients

  • 1 cup rolled oats
  • 1 cup roasted chana dal
  • 1 cup grated carrot
  • 1 cup chopped spinach
  • 1 small onion, chopped
  • 2-3 green chilies
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp baking powder
  • 1 tsp coriander seeds powder
  • Oil, as needed

Instructions

  1. Grind the dry ingredients: In a grinder, combine the roasted chana dal and rolled oats. Grind them into a fine powder and set aside.

  2. Combine the ingredients: In a large bowl, add the ground chana dal and oat powder. Then, add the salt, coriander powder, chopped green chilies, turmeric powder, grated carrot, chopped spinach, and chopped onion. Mix well. Finally, add the baking powder and enough water to achieve a smooth, pourable consistency. Don’t make it too thin or too thick.

  3. Cook the pancakes: Heat a non-stick pan or griddle over medium heat. Add a little oil to the pan. Pour a ladleful of the batter onto the hot pan, spreading it into a circle. Cook for 2-3 minutes per side, or until golden brown. Serve hot with your favorite toppings. These pancakes are delicious with tomato sauce, chutney, or even a simple dollop of ghee (clarified butter).

Crispy Chana Dal Vada with Coconut Chutney

This recipe guides you through making delicious and crispy Chana Dal Vada, a popular South Indian snack, paired with a refreshing coconut chutney. Learn how to prepare the vada batter with soaked chana dal (split chickpeas) and a blend of aromatic spices, then fry them to golden perfection. The recipe also includes steps for making a flavorful coconut chutney to complement the vadas.

Ingredients

For the Chana Dal Vada:

  • 200 grams chana dal (split chickpeas), soaked overnight
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 4 green chilies, finely chopped
  • Handful of coriander leaves, finely chopped
  • A few curry leaves, finely chopped
  • 1 teaspoon chili flakes
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • Salt to taste

For the Coconut Chutney:

  • 1/2 cup freshly grated coconut
  • 2 green chilies
  • 4 cloves garlic
  • A few curry leaves
  • Handful of chopped coriander leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon tamarind paste or lemon juice
  • Salt to taste

Instructions

Making the Chana Dal Vada:

  1. Grind the dal: Grind the soaked chana dal into a coarse paste. Do not over-grind, as a slightly coarse texture is desired for the vadas.
  2. Combine ingredients: In a bowl, combine the ground chana dal, chopped onion, ginger-garlic paste, green chilies, coriander leaves, curry leaves, chili flakes, crushed coriander seeds, cumin seeds, garam masala, turmeric powder, and salt.
  3. Shape the vadas: Scoop out medium-sized portions of the mixture and flatten them gently between your palms to form round, flat vadas.
  4. Fry the vadas: Heat oil in a pan over medium heat. Fry the vadas in batches until they turn golden brown and crispy, flipping them occasionally to ensure even cooking.

Making the Coconut Chutney:

  1. Blend the ingredients: In a blender, combine the grated coconut, green chilies, garlic, curry leaves, chopped coriander leaves, cumin seeds, tamarind paste (or lemon juice), and salt. Add a little water to facilitate blending.
  2. Grind to a paste: Blend the ingredients until you achieve a smooth or slightly coarse paste, depending on your preference.

Serve: Serve the crispy chana dal vadas hot with the refreshing coconut chutney.

Simple and Healthy Bottle Gourd Chana Dal

This recipe provides a step-by-step guide to making a nutritious and flavorful Lauki Chana Dal. This dish combines the mild sweetness of bottle gourd (lauki) with the protein-rich chana dal (split chickpeas), creating a wholesome and satisfying meal.

Ingredients

For the Dal:

  • 1 cup bottle gourd (lauki), cubed
  • 1/2 cup chana dal, soaked for 2 hours and drained
  • Salt to taste
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 pinch asafoetida (hing)
  • 1/2 cup chopped tomatoes
  • 1 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder

For the Garnish:

  • 1 tbsp finely chopped coriander leaves

Instructions

  1. Pressure Cook the Dal: Combine the bottle gourd cubes, soaked and drained chana dal, salt, and 2 cups of water in a pressure cooker. Cook for 3 whistles over medium heat. Allow the pressure to release naturally before opening the lid. Set aside to cool slightly.

  2. Temper the Spices: Heat the oil in a deep non-stick pan (kadhai). Add the mustard seeds and cumin seeds. Once they crackle, add the asafoetida and sauté for a few seconds over medium heat.

  3. Sauté the Tomatoes and Spices: Add the chopped tomatoes, chili powder, turmeric powder, coriander powder, and a little salt to the pan. Stir well and cook until the tomatoes soften and become mushy.

  4. Combine and Simmer: Add the cooked bottle gourd-chana dal mixture to the pan. Mix thoroughly and cook for 1-2 minutes over medium heat, stirring occasionally.

  5. Adjust Consistency: Check the consistency of the dal. This dal typically has a thicker consistency. Add a little water only if needed.

  6. Serve: Serve the Lauki Chana Dal hot, garnished with fresh coriander leaves.

Jackfruit and Lentil Curry (Kathal Chana Daal Sabji)

This recipe guides you through making a flavorful and hearty Bengali Jackfruit and Lentil Curry (Kathal Chana Daal Sabji). This dish combines tender jackfruit with protein-rich lentils and aromatic spices for a satisfying meal.

Ingredients

  • 300g raw jackfruit (half boiled)
  • 1 cup split chickpeas/chana dal (boiled)
  • 2 medium potatoes
  • ¼ tsp cumin seeds
  • 3 tbsp sliced onion
  • 1 tbsp onion paste
  • 1 tbsp ginger-garlic paste
  • 1 tbsp green chili paste
  • 1 tsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp garam masala powder
  • ¼ tsp asafoetida
  • 2-3 bay leaves
  • 10-12 whole garam masala spices
  • 1 ½ tsp salt (or to taste)
  • 1 tsp sugar
  • ¼ cup oil
  • 1 tsp ghee
  • 3 cups water

Instructions

  1. Fry the Potatoes and Jackfruit: Heat oil in a pan and fry the chopped potatoes until golden brown. Remove and set aside. In the same oil, fry the jackfruit pieces until browned. Set aside with the potatoes.

  2. Sauté Aromatics: Add bay leaves, sliced onions, whole garam masala spices, cumin seeds, and asafoetida to the remaining oil. Sauté for a minute. Add onion paste and fry until light golden brown over medium heat.

  3. Bloom Spices: Add ginger-garlic paste and green chili paste. Fry until fragrant and the oil starts to separate. Stir in turmeric powder, red chili powder, cumin powder, coriander powder, sugar, and salt. Fry for a minute over low heat.

  4. Combine and Simmer: Add the fried potatoes, jackfruit, and boiled lentils to the pan. Mix well over low heat for about 5 minutes. Pour in the water, cover the pan, and cook for 10 minutes over low heat.

  5. Finishing Touches: After 10 minutes, stir in the garam masala powder. Switch off the flame and add ghee. Your delicious Jackfruit and Lentil Curry is ready to serve.

Flavorful Chana Dal

This recipe guides you through making a delicious and aromatic Chana Dal. It’s perfect for a comforting weeknight meal or a weekend feast, and serves 4-6 people.

Ingredients

Dal:

  • 1½ cups Chana Dal (split chickpeas), soaked & boiled

Aromatics:

  • ¼ cup Oil
  • 2 tbsp Cumin Seeds
  • 3 Cloves
  • 1 Cinnamon Stick
  • 1 large Onion, chopped
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste

Spices & Vegetables:

  • 1 large Tomato, chopped
  • 1 tsp Red Chili Powder
  • 1 tsp Salt
  • 1 tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • 2-3 Green Chilies, chopped
  • ½ cup Water
  • 1 tsp Garam Masala

Tadka (Tempering):

  • ¼ cup Oil
  • 9-10 Curry Leaves
  • Kashmiri Red Chili Powder (amount as needed for color and mild heat – optional)

Garnish:

  • Fresh Coriander, chopped
  • Julienned Ginger

Instructions

Step 1: Sautéing the Aromatics

Heat ¼ cup oil in a pot. Add cumin seeds, cloves, and cinnamon stick. Once they sizzle, add chopped onions and fry until light golden. Then, add ginger and garlic paste and mix well.

Step 2: Adding the Spices and Vegetables

Add chopped tomatoes and mix well. Incorporate red chili powder, salt, coriander powder, and turmeric powder. Mix thoroughly. Add green chilies, cover the pot, and cook on low flame until the tomatoes soften.

Step 3: Combining the Dal and Simmering

Add the boiled chana dal and mix well. Pour in ½ cup water, mix again, and cook for 2-3 minutes. Finally, stir in the garam masala.

Step 4: Preparing the Tadka (Tempering)

In a small frying pan, heat ¼ cup oil. Add curry leaves and sizzle. Turn off the flame. Optionally, add Kashmiri red chili powder for color and a mild heat, mixing quickly.

Step 5: Final Touches and Serving

Pour the tadka over the chana dal. Garnish with fresh coriander and julienned ginger. Serve hot with naan.

Crispy Bottle Gourd and Chickpea Cutlets (Using Leftovers)

This recipe provides a delicious way to transform leftover lauki chana dal sabzi (bottle gourd and chickpea curry) into crispy and flavorful cutlets. It’s a quick and easy way to minimize food waste and enjoy a tasty snack or light meal.

Ingredients

  • 1 bowl leftover lauki chana dal sabzi
  • 1 chopped onion
  • 4 tsp gram flour (besan)
  • 1/2 tsp red chili powder
  • 1/2 tsp chaat masala powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • 1/2 small bowl chopped cilantro/coriander leaves
  • Salt to taste
  • Oil for shallow frying
  • Breadcrumbs (optional, for coating)

Instructions

  1. Lightly pulse the leftover lauki chana dal sabzi in a mixer grinder. Avoid making a fine paste; a slightly coarse texture is ideal.

  2. In a large bowl, combine the pulsed sabzi, gram flour, red chili powder, turmeric powder, chaat masala powder, garam masala powder, and salt. Mix thoroughly.

  3. Add the chopped onion and cilantro/coriander leaves to the mixture. Mix well to form a dough-like consistency.

  4. Heat a non-stick pan over medium heat and add oil for shallow frying.

  5. Lightly grease your hands with oil. Take a small portion of the dough and shape it into a flat patty or tikki. Optionally, coat the tikki with breadcrumbs for extra crispiness.

  6. Repeat the process with the remaining dough and shallow fry the tikkis in the heated pan until they turn golden brown on both sides.

  7. These healthy and crispy cutlets are a great way to enjoy leftover lauki chana dal sabzi.

  8. Serve the cutlets hot with your favorite chutney or sauce.

Authentic Punjabi Chana Dal

This recipe guides you through making a delicious and authentic Punjabi Chana Dal. This flavorful dish is easy to prepare and perfect for a comforting meal.

Ingredients

  • ½ cup chana dal (split Bengal gram)
  • 1 chopped onion
  • 1 chopped tomato
  • ½ tsp cumin seeds (jeera)
  • Pinch asafoetida (hing)
  • 1 tsp ginger green chilli paste
  • ¼ tsp turmeric powder (haldi)
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ¼ tsp black salt (sanchal)
  • 1 ½ tsp lemon juice
  • 2 tsp chopped coriander leaves
  • 1 tbsp oil
  • Salt to taste

Instructions

  1. Soak the Dal: Clean, wash, and soak the chana dal for 3 to 4 hours. Then, drain and set aside.

  2. Sauté Aromatics: Heat the oil in a pan. Add the cumin seeds, chopped onion, chopped tomatoes, asafoetida, and ginger-green chilli paste. Sauté for a few seconds until fragrant.

  3. Add Spices: Add the turmeric powder, chilli powder, coriander powder, black salt, lemon juice, and salt. Mix well and cook for another 2 minutes, allowing the spices to bloom.

  4. Simmer and Reduce: Add 4 tablespoons of water and simmer until all the moisture has evaporated. This will create a rich and concentrated flavor.

  5. Finish and Serve: Add the chopped coriander leaves and mix well. Serve hot and enjoy your flavorful Punjabi Chana Dal!

Garlic-Infused Lauki Chana Dal

This recipe guides you through making a flavorful and aromatic Garlic-Infused Lauki Chana Dal. The combination of lauki (bottle gourd), chana dal (split chickpeas), and a generous amount of garlic creates a hearty and satisfying dish.

Ingredients

Dal and Lauki:

  • 100 gms Chana Dal (soaked for 30 minutes)
  • 250 gms Lauki (bottle gourd), chopped into large pieces
  • 1 chopped Tomato
  • Salt as needed

Tempering (Tadka):

  • 2 tablespoons Oil
  • 1 tablespoon Ghee
  • 1 tablespoon Cumin Seeds
  • 1 tablespoon Mustard Seeds
  • 1/2 tablespoon Asafoetida (Hing)
  • 1 Cinnamon Stick
  • 1 Cardamom Pod
  • 1-2 Cloves
  • 2-3 Dried Red Chillies
  • 12-15 Garlic Cloves, finely chopped
  • 2 Onions, finely chopped
  • 4-5 Green Chillies, slit
  • 1 tablespoon Crushed Ginger

Spices:

  • 1 tablespoon Turmeric Powder
  • 1 tablespoon Red Chilli Powder
  • 1 tablespoon Garam Masala
  • 1 tablespoon Dry Coriander Powder

Garnish:

  • Coriander Leaves

Instructions

Step 1: Pressure Cook the Dal and Lauki

Combine the soaked chana dal, chopped lauki, tomato, turmeric powder, and salt in a pressure cooker. Add 2.5 cups of water. Pressure cook for 4 whistles, then turn off the heat and allow the pressure to release naturally.

Step 2: Prepare the Tempering (Tadka)

Heat the oil in a pan. Add the cumin seeds, mustard seeds, asafoetida, cinnamon stick, cardamom pod, cloves, and dried red chilies. Once they sizzle, add the chopped ginger, onions, and green chilies. Sauté until the onions turn golden brown. Then, add the red chili powder, dry coriander powder, and garam masala. Fry for a minute until fragrant.

Add the cooked dal and lauki mixture to the pan with the tempering. Mix well and bring to a simmer.

Step 3: Infuse with Garlic and Ghee

In a separate pan, heat the ghee and fry the chopped garlic until light brown and fragrant. Add this garlic-infused ghee to the dal. For extra richness, you can drizzle in a bit more ghee. Garnish with fresh coriander leaves.

Serve hot and enjoy your Garlic-Infused Lauki Chana Dal!

Delicious Daal Puri: A Step-by-Step Recipe

This recipe guides you through making delicious Daal Puri, a popular South Asian dish. We’ll cover preparing the flavorful lentil filling (daal) and the crispy fried flatbread (puri).

Ingredients

For the Puri:

  • 100 grams wheat flour
  • Oil for frying
  • Salt (as per taste)
  • 1 teaspoon black pepper powder

For the Daal:

  • 150 grams chana daal (split chickpeas)
  • Salt (as per taste)
  • 1 teaspoon turmeric powder

For the Tempering:

  • 1 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • A pinch of asafoetida
  • 2 teaspoons oil
  • 2 teaspoons amchur (dried mango) powder
  • A few green chilies

Instructions

  1. Prepare the Daal: Wash and soak the chana daal for 45-60 minutes. Boil it in a pressure cooker with salt, green chilies, and 1-2 glasses of water for about 4 whistles. The daal should be cooked but not mushy; the grains should still be visible.

  2. Knead the Dough: While the daal is soaking, prepare the puri dough. Combine the wheat flour, salt, and black pepper powder. Knead into a smooth dough and set aside.

  3. Temper the Daal: Heat 2 teaspoons of oil in a small pan over low heat. Add cumin seeds, asafoetida, grated ginger, red chili powder, and coriander powder. Stir briefly and immediately pour this tempering over the cooked daal. Sprinkle with amchur powder. Do not mix.

  4. Fry the Puris: Heat oil for frying in a deep vessel. Once hot, roll out small portions of the dough into thin circles. Fry the puris one by one until golden brown and puffed up.

  5. Serve: Serve the hot, crispy puris with the flavorful tempered daal and fried green chilies.

History of Daal Chana

Chana dal, the split and hulled version of black chickpeas (kala chana), boasts a rich history deeply entwined with ancient civilizations. Archaeological evidence suggests its cultivation began in the Fertile Crescent region as far back as 7500 BCE, making it one of the earliest cultivated legumes. From there, its popularity spread across the globe, becoming a dietary staple in various cultures.

In ancient India, chana dal held a prominent place in Ayurvedic traditions, valued for its nutritional benefits and versatility. It features in ancient texts and has been a part of Indian cuisine for millennia, evolving into countless regional variations of dals and curries.

Trade routes played a significant role in disseminating chana dal across the world. Its journey westward led it to become a key ingredient in Middle Eastern and Mediterranean cuisines, appearing in dishes such as hummus and falafel. Eastward expansion brought chana dal to Southeast Asia, where it became incorporated into local culinary traditions.

Over the centuries, chana dal has remained a cornerstone of global cuisine. Its affordability, nutritional value, and adaptability make it a beloved ingredient for countless dishes, continuing its legacy as a vital food source for millions around the world.

Nutritional Content and Benefits of Daal Chana

Chana dal, also known as split chickpeas, is a nutritional powerhouse, packing a punch of vitamins, minerals, and fiber into a small, unassuming package. Protein is a standout, making it an excellent choice for vegetarians and vegans looking to boost their intake. It’s also a great source of fiber, both soluble and insoluble, which aids digestion and promotes gut health.

Beyond protein and fiber, chana dal boasts an impressive array of micronutrients. It’s rich in iron, crucial for red blood cell production, and folate, essential for cell growth and development. It also provides a good dose of magnesium, important for nerve and muscle function, as well as potassium, which helps regulate blood pressure.

The benefits of including chana dal in your diet are numerous. Its high fiber content can help manage cholesterol levels and promote weight management by keeping you feeling full and satisfied. The low glycemic index of chana dal makes it a suitable choice for individuals with diabetes, as it helps regulate blood sugar levels. Furthermore, the abundance of nutrients in chana dal contributes to overall health and well-being.

By incorporating chana dal into your meals, you’re not just adding a delicious ingredient but also boosting your nutritional intake and reaping a range of health benefits. It’s a versatile legume that can be used in various dishes, from savory curries to sweet treats, making it a welcome addition to any culinary adventure.

Tips for Choosing Quality Chana Dal

Choosing the right chana dal is crucial for achieving the best flavor and texture in your dishes. Look for dal that has a uniform yellow color, free from any discoloration or dark spots. This indicates freshness and proper processing.

Avoid dal with a dusty or powdery residue, which can be a sign of age or infestation. Instead, opt for dal that looks clean and whole, with minimal broken pieces.

Smell the chana dal. Fresh dal should have a mild, nutty aroma. A musty or sour smell is a clear sign of spoilage and should be avoided.

When possible, buy chana dal from stores with high turnover. This ensures you’re getting the freshest product possible. Check packaging dates for further assurance.

Finally, store your chana dal in an airtight container in a cool, dry, and dark place to maintain its quality and prevent insect infestation.

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