$5.25 – $26.00
Chana Dal is a small pea, peeled and cut in half. Brought to India from ancient Greece, Chana dal is a staple of Indian and Pakistan cuisine. Delicious in soups and stews because it thickens when cooked, its mild, yet meaty taste combines well with pungent spices.
Checkout these great recipe ideas:
Chana Dal with Indian Spices Print
- 1 cup dried Chana dal
- ½ tsp. turmeric
- 2 thin slices fresh ginger, peeled
- 1 tsp. salt
- ¼ tsp. garam masala
- 3 tbsp. oil
- ½ tsp. cumin seeds
- 2 cloves garlic, chopped
- ½ tsp. chili powder
- fresh lemon wedges
- Sort and rinse Chana dal with cool water. In soup pot, combine Chana dal with 4 cups water. Add turmeric and ginger. Bring to slow boil, reduce heat and simmer, partially covered until peas are tender (45 minutes to 1 hour). Add salt, garam masala and stir.
- In small fry pan, heat oil. When hot, add cumin seeds and stir 1 minute. Then add garlic and fry until golden. Add chili powder, and add contents – oil and spices – to pan with chana dal peas. Stir to blend mixture. Serve in bowls with lemon wedges.