Chana Dal


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.

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Chana Dal with Indian Spices Print
Serves 2-4

  • 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
  1. 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.
  2. 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.

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