Chana dal is possibly one of the most common dals in the Indian kitchen and there’s a good reason for it. Nutrient-dense and hearty to boot. B-complex vitamins, which play a significant role in glucose metabolism and are necessary for your body to stay active and energetic, are abundant in chana dal. It is also good for the heart because it's high in antioxidants and helps to keep the organ healthy by reducing inflammation. Himalayan natives offer a premium range of 100% natural pulses that are farmed and harvested with the highest quality control standards to ensure the purity of every grain.
Punjabi Chana Dal Recipe
There’s something so wonderfully comforting about a piping hot dal with an aromatic tadka and freshly steamed rice. This dal is made with chana dal, tomato, onions, and an aromatic tempering or tadka.
- 1 cup chana dal (Split Bengal gram)
- 2 1/2 cup water for the stove
- 1 tablespoon of olive oil
- 1 tsp ginger paste (freshly grated or crushed ginger)
- 1 tsp garlic paste (or freshly grated garlic)
- 1 finely chopped green chili
- 1 cup chopped red onion
- 1 cup chopped tomato
- 1/2 tbsp red chili powder
- 1/2 teaspoon powdered coriander
- a quarter teaspoon of turmeric powder
- 1 tsp garam masala
- a teaspoon of lemon juice
- a quarter-cup freshly chopped cilantro or coriander leaves
- 1 tablespoon of ghee
- 1 teaspoon seeds of mustard or rai
- 1 teaspoon seeds of cumin
- a quarter teaspoon of hing (Asafoetida)
- 10 curry leaves
- 2 whole dried red chiles, cut into two pieces
- Wash the chana dal under cold running water until it is clear. Alternatively, rinse 2-3 times or until the water is no longer murky.
- In a pressure cooker, combine the strained soaked dal, water, salt, and a pinch of turmeric powder.
- Allow it to cook on medium heat for 6-7 whistles.
- Take the cover off once the pressure releases.
- In a medium-sized pan, heat the oil. Cook for a minute after adding the ginger paste, garlic paste, and green chilies.
- Add chopped onions and continue to cook for a minute.
- Cook, stirring occasionally until the tomatoes are tender
- Mix in the turmeric, red chili powder, coriander powder, garam masala, and salt and mix well.
- Add the cooked dal, along with its liquid. If necessary, add more water to achieve a runny consistency.
- Bring to a boil, then reduce to low heat, cook, and turn off the heat.
Instructions for tadka:
- In a small pan, heat cow ghee over medium heat.
- Add the mustard seeds and allow them to pop.
- Then toss in the cumin seeds and allow them to sizzle.
- Hing, curry leaves, and dried red chilies are added to the pan next.
- Add the tempering to the dal right away, stir well, and serve.
Any South-Indian breakfast would be incomplete without sambar. If you’re unable to make it to your favorite breakfast place right now, we have the perfect recipe so you can make restaurant-like sambar at home. This recipe combines toor dal and chana dal.
For sambar powder
- 2 teaspoons of coconut oil
- a tablespoon of coriander seeds
- 1 tablespoon of chana dal
- 1/2 teaspoon cumin/jeera
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon pepper
- 4 Kashmiri red chilies, dried
- a couple of curry leaves
- 2 tablespoons coconut (grated)
- tamarind extract (1 cup)
- 1/2 tsp turmeric
- 1 tsp of jaggery
- 2 green chili peppers (slit)
- a couple of curry leaves
- 12 onions (petals)
- 5 beans (chopped)
- 1 carrot (chopped)
- two drumsticks (chopped)
- a single tomato (chopped)
- 1 tsp of salt
- 1 cup of water
- Toor dal, 1 1/2 cup (cooked)
- 2 tbsp coriander (finely chopped)
- 2 teaspoons of oil
- 1 tsp rai/mustard
- a Kashmiri red chili, dried, and a few curry leaves
- Grind together all the ingredients for sambar powder
- Add 1 cup tamarind extract, 1/2 teaspoon turmeric, 1 teaspoon jaggery, 2 green chilies, and a few curry leaves in a kadai
- Add 1 tsp salt, as well as veggies
- Boil for 10 minutes with the lid on
- Then add 1 cup water and 1 1/2 cup toor dal
- Bring the mixture to a boil.
- Mix in 3 tbsp of the prepared sambar powder
- Boil for 2 minutes, or until all of the sambar powder flavor has been absorbed.
- Over the sambar, add the tempering.
- Add the finely chopped coriander and mix well.
- Finally, the sambar is ready to serve with hot steamed rice, dosa, idli, or coconut chutney.
Chana Dal Halwa
Wholesome, nutritious, and super easy to make this delectable Indian sweet will transport you to winters in Punjab. This flavorful halwa is the savior to all the moms fielding questions about dessert after every meal.
- 1/2 cup chana dal
- 1/4 cup ghee
- 1 cup milk
- 1 cup of water
- 3/4 cup to 1 cup sugar or jaggery powder.
- 1/2 teaspoon cardamom powder
- Dry fruits and nuts of your choice
- Soak previously washed chana dal for 4 to 5 hours. Blend the strained dal without adding any water, until you get a smooth puree.
- In a nonstick pan, melt the ghee and add the chana dal, stirring constantly to avoid lumps. It will take 14 to 15 minutes to cook until golden brown.
- Mix in the water and milk thoroughly. Cook until the sauce has thickened.
- Mix in the sugar thoroughly. Cook until the ghee has thickened and left the pan's sides.
- Add cardamom powder, saffron. Mix well.
- Garnish with your favorite dry fruits and nuts.
Chana Dal Laddoo
Laddoos are an irreplaceable part of Indian festivals, weddings, and celebrations. Whether you’re leaving after visiting with your grandmother or far from home in a college hostel, homemade laddoos always make for the sweetest memories. These easy chana dal ladoos are both incredibly easy to make and tasty.
- 1 cup Bengal gram dal
- 3/4 cup powdered sugar
- a third of a teaspoon of cardamom seeds
- 1/4 to 1/3 cup ghee
- Wash the chana dal and blot it dry with a napkin to get rid of extra water. If time allows, let it dry for 10-15 minutes.
- On medium heat, toast chana dal till fragrant and golden brown. Do not cook the dal on the stove.
- Place on a plate and set aside to cool.
- To make a fine powder, grind the roasted dal.
- Finely grind the sugar and cardamom seeds.
- Combine both powders in a mixing bowl and taste for sweetness. Depending on personal preference, add additional powdered sugar.
- Mix in the ghee and roll the dough into little balls. Add more ghee if the laddoo isn't holding its shape.
For an equally simple chana dal chilla recipe, head to our Instagram.
We, at Himalayan Natives, hope that these exciting recipes can help you incorporate this protein-packed dal into your everyday diet. Ghee is a pretty important element of some of these recipes so head to our blog about the benefits of A2 Gir Cow Ghee to ensure you have a holistic idea of how it can help you stay healthy and fit.