Chana Dal

Dal is a term used in the Indian subcontinent for dried, split pulses. Chana Dal, also known as Channa Dal and Chana Dahl, is high in fibre and helps to lower cholesterol. Also it has a very low hypoglycaemic index, which is important for those with diabetes. Chana dal is a helpful source of zinc, folate, calcium and protein. It is low in fat and most of it is polyunsaturated. This recipe was once described as cheap, healthy and tasty. What more do you want or need for a side dish. Served with Lamb Curry and Tarka Dal for a superb meal that your friends and family will enjoy. This recipe works every time and is ideal as a main dish or as a side dish.

Channa Dahl

This recipe was once described as cheap, healthy and tasty. What more do you want or need for a side dish.

4.85 from 69 votes

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Course: Side Dish

Cuisine: Indian

Keyword: Herbs, Spice, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 day day 50 minutes minutes

Servings: 4 people

Calories: 122kcal

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Ingredients

 

MetricImperial

• 250 g dried yellow split peas or lentils
• 2 tbsp vegetable oil or ghee
• 1 tsp cumin seeds
• 4 leaves curry leaves
• 1 tsp mustard seeds
• 1 tsp sugar
• 2 tbsp coriander chopped
• 1/2 large lemon juice only
• 1 tbsp Madras Paste
• 2 medium tomatoes sliced
• salt to taste

Instructions

• Soak the chickpeas for 24 hours in clean cold water.
  250 g dried yellow split peas
• Drain the chickpeas and put in a pan with the water. Bring to the boil and cook on a moderate heat for approximately 35 minutes or until they are well cooked and have gone mushy.
• In a separate pan heat the oil, add the cumin seeds, mustard seeds, curry leaves and asafoetida (if using) and cook for approximately 1 minute taking care not to burn the mixture.
  2 tbsp vegetable oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 4 leaves curry leaves
• Add the Madras Paste and cook for a further 1 minute. 
  1 tbsp Madras Paste
• Add the tomatoes and allow to cook for 2 minutes.
  2 medium tomatoes
• Remove the pan from the heat and add all the mixture to the cooked lentils.
• Add salt to taste and add the sugar.
  salt, 1 tsp sugar
• Squeeze in the lemon juice and stir through the chopped fresh coriander. Serve with chapattis and rice.
  1/2 large lemon, 2 tbsp coriander

Nutrition

Calories: 122kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 182mg | Potassium: 69mg | Fiber: 3g | Sugar: 1g