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Chana Dal

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Chana Dal

Features:
  • Veg
Cuisine:
  • 50 mins
  • Serves 4
  • Easy

Ingredients

How to make Chana Dal

  1. Cover the base of a pressure cooker with oil and heat. Add mustard andcumin seeds, red chili and curry leaves. Heat until the seeds splutter.
  2. Add ginger, garlic and chili.
  3. Add the chopped onions and fry until golden.
  4. Add tomatoes and stir until soft.
  5. Sauté together with the dried masalas.
  6. Add the soaked chana, including the water.
  7. Cook until the pressure cooker whistles 5-6 times.
  8. Remove from the pressure cooker andgarnishwith the chopped coriander.
  9. Serve with rice or roti.

Trivia

Chickpeasare one of the world’s earliest cultivated legumes, originating inin Middle Eastern households nearly 7,500 years ago.

Two varieties of Chana Dal are available in India: the Kabuli chana and the Desi chana. Chickpeas derive their name from the French ‘chiche’ and Latin ‘cicer’. Ground roast chickpeas were historically used as a coffee substitute.

Chana Dal can be used in salads and stews, eaten cold or fried orground into flour (‘gram flour’ or besan). Chickpeas form the basis of the famous ‘hummus pita’.

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