- 1 cup soaked chana dal
- 2 tbsp oil
- ½ tsp Mustard seeds
- ½ tsp cumin seeds
- 1 dried chili
- Pinch of hing (asafoetida)
- A few curry leaves
- 1 inch finely chopped ginger
- 2 cloves of garlic, finely chopped
- 2 finely chopped green chilies
- 1 onion and 1 tomato, finely chopped
- ½ tsp kashmiri chili powder
- ¼ tsp Turmeric powder
- ½ coriander powder
- 2 cups water
- 2 tbsp Finely chopped coriander leaves
- salt to taste
How to make Chana Dal
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’.
When you’re looking for a power-packed meal, look no further than this highly nutritious pulse. Pack it in a VayaTyffyn and feel like a superhero!